Creamy Polenta with Mushrooms and Parmesan

Creamy Polenta with Mushrooms and Parmesan : A silky, lump-free polenta topped with pan-fried mushrooms and Parmesan. A simple and elegant vegetarian dish.

• 4 servings
• Preparation 10 min
• Cooking 25 min
• Total 35 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : creamy polenta with mushrooms

• 200 g instant polenta
• 700 ml vegetable broth
• 200 ml milk
• 300 g white button mushrooms
• 20 g butter
• 60 g Parmesan
• 1 clove of garlic
• 1 tsp salt

Preparation : creamy polenta with mushrooms

1. Chop the garlic in the bowl. 4 secspeed 6
2. Add the butter and the sliced mushrooms, then saute. 6 min100°Cspeed 1reverse
3. Set the mushrooms aside and rinse the bowl.
4. Pour in the broth, milk and salt, then sprinkle in the polenta through the lid opening. 10 min100°Cspeed 3reverse
5. Add the Parmesan and mix. 20 secspeed 3
6. Serve the polenta topped with the mushrooms.

Storage: 2 days in the refrigerator, cooled polenta can be sliced and pan-fried.

You can make this dish stress free with simple ingredients. Allow about 35 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.