Saturday, November 16, 2024

Creamy Polenta with Roasted Mushrooms



Indulge in a comforting meal of creamy polenta topped with savory roasted mushrooms. This slow cooker recipe ensures a hassle-free cooking experience, allowing you to enjoy a rich and satisfying dish with minimal effort.

Ingredients:

  • 1 cup polenta
  • 4 cups vegetable broth
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 lb mushrooms, sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup chopped fresh parsley

Instructions:

In a slow cooker, combine polenta, vegetable broth, Parmesan cheese, salt, and pepper

Stir well

Cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally

Preheat oven to 400F 200C

In a large bowl, toss mushrooms with olive oil, garlic, and thyme

Season with salt and pepper

Spread mushrooms on a baking sheet in a single layer

Roast in the preheated oven for 20-25 minutes, until mushrooms are tender and golden brown

Serve the creamy polenta topped with roasted mushrooms and garnished with chopped parsley


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