Polenta con Funghi

Polenta con Funghi is a comforting and hearty vegan Italian breakfast dish featuring creamy polenta topped with sautéed mushrooms and aromatic herbs. This dish is not only delicious but also nourishing, making it a perfect start to your day.

Ingredients

• Polenta - 150 grams
• Water - 500 milliliters
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Mushrooms (mixed, e.g., cremini and shiitake) - 200 grams, sliced
• Fresh thyme - 1 teaspoon, chopped
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional for a cheesy flavor)

Steps

1. In a medium saucepan, bring 500 milliliters of water to a boil. Add a pinch of salt.
2. Slowly whisk in 150 grams of polenta, reducing the heat to low. Cook while stirring frequently for about 15-20 minutes until thickened and creamy.
3. In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
4. Add 200 grams of sliced mushrooms to the pan and cook for about 5-7 minutes until they are soft and browned.
5. Stir in 1 teaspoon of chopped fresh thyme, salt, and black pepper to taste. Cook for an additional 2 minutes.
6. Once the polenta is cooked, remove it from heat and stir in 2 tablespoons of nutritional yeast if using.
7. Serve the creamy polenta in bowls topped with the sautéed mushroom mixture.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants and anti-inflammatory properties from mushrooms and herbs.

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