Mushroom Polenta
Creamy polenta topped with savory sautéed mushrooms and crispy bacon bits, finished with fresh herbs. A comforting, rustic dish that's perfect for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 10g
Ingredients
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 8 ounces mushrooms
- 4 slices bacon
- 1 tablespoon fresh thyme
Instructions
- 1
In a large pot, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring often, until thick and creamy, about 20-25 minutes.
- 2
While polenta cooks, cook 4 slices bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove bacon, crumble, and set aside, leaving about 1 tbsp drippings in the pan.
- 3
Add 2 tbsp olive oil to the same skillet and heat over medium-high. Add 8 oz sliced mushrooms and cook, stirring occasionally, until golden and browned, about 8-10 minutes.
- 4
Stir in 1 tbsp fresh thyme leaves and cook for 1 minute until fragrant. Season with salt and pepper to taste.
- 5
Spoon the polenta into bowls, top with the mushrooms, and sprinkle with crumbled bacon. Garnish with extra thyme if desired.
Tools you’ll need
- Large pot
- Skillet
- Whisk
- Wooden spoon
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