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
