Savory Breakfast Polenta with Mushrooms and Herbs
10min
20min
3
285
Chef's Note
For extra flavor, try using a mix of wild mushrooms when available. If you have time, you can use traditional polenta instead of instant, but you'll need to adjust the cooking time to about 30 minutes. The nutritional yeast adds a cheesy flavor without dairy, making this dish satisfying and creamy.
Tags
Ingredients
1 cup instant polenta
3 cups vegetable broth
8 oz mixed mushrooms (cremini, shiitake, button)
2 tablespoons olive oil
2 cloves garlic
1 tablespoon fresh thyme
1 teaspoon fresh rosemary
3 tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon black pepper
3 stalks green onions
Instructions
- 1
Slice the mushrooms, mince the garlic, chop the green onions, and strip the thyme and rosemary leaves from their stems and roughly chop.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
- 3
Add the minced garlic, 2 teaspoons of thyme, and the rosemary to the mushrooms. Cook for another 1-2 minutes until fragrant. Season with salt and pepper. Remove from heat and set aside.
- 4
In a medium saucepan, bring 3 cups of vegetable broth to a boil over high heat.
- 5
Slowly whisk in 1 cup of polenta, reducing heat to low. Continue whisking for 2-3 minutes to prevent lumps from forming.
- 6
Cover and simmer for 5-7 minutes, stirring occasionally, until the polenta is thick and creamy.
- 7
Stir in 3 tablespoons of nutritional yeast and remaining 1 tablespoon of olive oil. Season with additional salt and pepper to taste.
- 8
Divide the polenta among three bowls, top with the sautéed mushrooms, and garnish with chopped green onions and remaining thyme leaves.
Nutrition Information (per serving)
285
8g
38g
12g
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