Polenta e Funghi

Polenta e Funghi is a comforting Italian dish featuring creamy polenta topped with a savory mushroom medley. This vegan delight is packed with flavor and perfect for a satisfying lunch.

Ingredients

• Polenta - 100 grams
• Water - 500 milliliters
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Mushrooms (mixed, e.g., cremini and shiitake) - 250 grams, sliced
• Vegetable broth - 100 milliliters
• 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. Slowly whisk in the polenta, stirring continuously to prevent lumps.
2. Reduce the heat to low and cook the polenta for about 15 minutes, stirring frequently until it thickens and is creamy. Add salt to taste.
3. In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, until they are golden brown and tender.
5. Pour in the vegetable broth and add the chopped thyme, salt, and pepper. Let it simmer for another 5 minutes.
6. Once the polenta is done, spoon it onto plates and top with the mushroom mixture. Sprinkle with nutritional yeast if using, and serve warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 400 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.
• Mushrooms provide essential nutrients and antioxidants.

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