Parmesan Polenta with Lemon Thyme Wild Mushrooms

Gluten FreeVegetarian

Creamy Parmesan Polenta with lemon thyme wild mushrooms #glutenfree #vegetarianrecipes #sidedishes

A creamy Parmesan Polenta served with a fresh Lemon Thyme Wild Mushroom mixture made from cremini and shitaki mushrooms, makes for the ultimate gluten free vegetarian dish! Plus you just feel classy eating it!

Alright folks, the subject of today is …. polenta. Have you had it? Have you not? What did you think?

To be honest, at first glance of the stuff, it doesn’t look to appealing nor does it sound like it would have much flavor to it. I mean really, its just cornmeal, how much flavor can it have?

Well… turns out..  ALOT!

I had it for the first time in Napa when we went to Bottega, Michael Chiarello’s Restaurant. It was a parmesan polenta that was served with grilled lamb chops and sauteed swiss chard. OMG!!! Soo sooo good! It was creamy cheesy and went perfectly with the grilled lamb chops. I knew right then and there that I had to try and recreate that polenta at home.

Creamy Parmesan Polenta with lemon thyme wild mushrooms 2

So, that is what todays recipe is. An inspiration from the dish I had in Napa. I decided to go meatless, so maybe I should have posted this on Monday for Meatless Monday. But now you have it so that you can make it ON Monday. 🙂

This dish has all of my favorite things, a zesty bite from the lemon, earthiness from the different mushrooms, fresh herbs, and cheesy creaminess to finish it off!

Best of all, this Parmesan Polenta with Wild Mushrooms is vegetarian and gluten free! Win ANNNNNDDDD Win! 🙂

To get started,  add 3 cups of vegetable broth to a medium size saucepan and bring to a boil. Slowly stir in 1 cup of polenta with a whisk. Reduce heat and allow polenta to cook for 30 minutes, stirring frequently so that the polenta does not stick to sides.

Creamy Parmesan Polenta with lemon thyme wild mushrooms #glutenfree #vegetarianrecipes #sidedishes

In the meantime, heat a medium non-stick saute pan to medium high heat. Add 1 tablespoon of olive oil and 1/4 cup of sliced shallots. Saute for 3-4 minutes until shallots are translucent.  

Creamy Parmesan Polenta with lemon thyme wild mushrooms #glutenfree #vegetarianrecipes #sidedishes

Next add 1 minced garlic clove and saute for 30 seconds. Immediately add in 2 cups of sliced cremini mushrooms with 1/2 cup of sliced shitaki mushrooms.

Creamy Parmesan Polenta with lemon thyme wild mushrooms #glutenfree #vegetarianrecipes #sidedishes

Saute for 10 minutes, stirring occasionally.  Finish off the mushrooms with juice from 1 lemon and 2 tablespoons of chopped fresh thyme. Next, to the polenta, add in 1/2 cup of shredded parmesan, salt, and pepper to taste and serve! 

Creamy Parmesan Polenta with lemon thyme wild mushrooms #glutenfree #vegetarianrecipes #sidedishes

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Parmesan Polenta with Lemon Thyme Wild Mushrooms

  • Author: Krista
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4-6
  • Category: vegetarian, gluten free, side dish

Ingredients

Parmesan Polenta:

  • 3 cup of vegetable broth
  • 1 cup of polenta
  • 1/2 cup of shredded parmesan
  • salt & pepper

Lemon Thyme Wild Mushrooms:

  • 1 tablespoon of olive oil
  • 1/4 cup of shallots, sliced
  • 1 garlic clove, minced
  • 2 cups of cremini mushrooms, sliced
  • 1/2 cup of shitaki, sliced
  • juice from 1 lemon
  • 2 tablespoons of fresh thyme, chopped

Instructions

  1. Add vegetable broth to a medium size saucepan and bring to a boil.
  2. Slowly stir in polenta with a whisk.
  3. Reduce heat and allow polenta to cook for 30 minutes, stirring frequently so that the polenta does not stick to sides.
  4. In the meantime, heat a medium non-stick saute pan to medium high heat. Add olive oil and sliced shallots. Saute for 3-4 minutes until shallots are translucent.
  5. Next add minced garlic clove and saute for 30 seconds.
  6. Immediately add in sliced cremini mushrooms with sliced shitaki mushrooms.
  7. Saute for 10 minutes, stirring occasionally.
  8. Finish off the mushrooms with lemon juice and chopped fresh thyme.
  9. Next, to the polenta, add in 1/2 cup of shredded parmesan, salt, and pepper to taste and serve!

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Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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40 Responses
  1. Ok, I’ve heard of this thing we call polenta… and have seen it in my fave store (3 counties away)… but have never tasted it. I think maybe I need to get out more. And, purchase it when I go down to shop next time. I’m all about the Parmesan… and everything else you have got going on, on this delectable dish! Especially love how it’s gluten free!

    1. haha.. you and your 3 counties away grocery shopping. I don’t know how you do it, I’m sure a city girl. Need to be able to get to things in 15 minutes. 🙂 The next time you head into town you need to pick this up, it would go so good with your hubbies garlic meat spaghetti sauce… yum!!! {and of course this mushroom mixture} Thanks for the sweet comments girl!

    1. OH gritss…. I almost talked about that in the post. Its a southern thing, I never even heard of it till I came down here, and they are perfect for the morning! Thanks for the pin and sweet comments girl! 🙂

    1. I don’t think I realized how versatile it was until I tried it, you can add almost anything to it! This is totally going to be a “go to” dish in the winter for us too Nancy!

  2. This polenta looks so creamy and yummy! I keep meaning to try making polenta and can’t wait to try this one now. It sounds incredible with the lemon thyme mushrooms – awesome recipe Krista – pinned.

    1. Thanks Kelly! And I just recently tried it and loved it, you will fall in love with this creamy recipe especially with that mushroom mixture on top. 🙂 Thanks for the pin Kelly!

  3. I love polenta, but my husband ate too many bowls when he lived in Argentina, so the only reason the bag sits in my pantry is to keep pizza crusts from sticking to the baking pans. I’ll definitely pick up some mushrooms this week to make this on a night that he’s not home for dinner. Mmm!

    1. haha… totally understand that one. 🙂 And great idea on the pizza crust thing, so smart! But you definitely need to whip it out and make this with the mushrooms.. yum!

    1. Oh… this one was totally different. I think he changes the menu every so often. But really… anything that he makes is awesome. Your version with reduction sauce sounds delicious. 🙂

      1. Raymond

        I believe Krista is featuring in this recipe the polenta which accompanies an entree in the ever changing menu at Bottega. That polenta is excellent! However, Chris is talking about the “Polenta Under Glass” (my mouth is water just thinking about this), an item on the appetizer section. This is one of the things that Bottega is known for and an absolute MUST order when you go. The polenta and the accompanied reduction sauce is to die for!!!

        Search YouTube for the term “Polenta Under Glass” for a description from the man himself, Michael Chiarello.

        Krista, thanks for posting this recipe, I’m looking forward to making it sometime soon.

        1. Thanks for the clarification Raymond, sounds like you’ve been to Bottega quite a bit. I’m jealous.. wish I lived closer to go. He is one of my favorite chefs!

          Definitely gonna check out the polenta under glass because it sounds incredible.

          Hope you enjoy this recipe!

  4. I’ve had polenta on several occasions, but the experience wasn’t very memorable. I love the thyme and mushroom combo so this recipe def caught my attention! And you managed to make polenta look gorgeous!! Love your recipes, Krista!

    1. Well hopefully this one will be memorable! 🙂 I know that the one I had in napa made a huge difference and now I’m already thinking of other things I can make this with. Thank you for the sweet comments Min, you always make my day!

  5. Polenta is on regular rotation in our house; we’ve been big fans for years. I usually add a little milk or cream to the broth to make it extra creamy, and we eat it just like mashed potatoes. It’s so good under braised meat, like pork shoulder or lamb shanks! This version looks TDF, Krista, mushrooms are my favorite!

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