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Breakfast Polenta with Sautéed Mushrooms

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Breakfast Polenta with Sautéed Mushrooms is a delightful way to elevate your morning meal. This creamy polenta, enriched with savory Parmesan, is topped with tender sautéed mushrooms infused with garlic and thyme. Quick to prepare and endlessly customizable, it’s perfect for brunch gatherings or a cozy solo breakfast. Each spoonful offers warmth and satisfaction, making it an irresistible start to your day.

Ingredients

Scale
  • 1 cup quick-cooking polenta
  • 4 cups low-sodium vegetable broth
  • 2 cups mixed fresh mushrooms (cremini and shiitake)
  • 2 cloves garlic (minced)
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • ½ cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Chopped parsley for garnish

Instructions

  1. Cook the Polenta: Bring vegetable broth to a boil in a medium saucepan over medium heat. Gradually whisk in the polenta, stirring continuously until thickened (about 5–7 minutes). Remove from heat and stir in grated Parmesan until melted.
  2. Sauté the Mushrooms: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and minced garlic; sauté until golden brown (6–8 minutes). Stir in fresh thyme during the last minute.
  3. Combine: Spoon creamy polenta into bowls and top generously with sautéed mushrooms.
  4. Garnish: Sprinkle chopped parsley on each serving for added freshness.
  5. Serve Hot: Enjoy immediately, optionally paired with crispy bacon or fresh fruit.

Nutrition

Keywords: For a greener option, substitute sautéed spinach or kale for mushrooms. Customize with additional toppings like crumbled feta or chili flakes for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently with a splash of water.

Find it online: https://nrecipes.com/creamy-breakfast-polenta-with-sauteed-mushrooms-recipe/