This creamy parmesan polenta with red wine mushrooms is a cozy, comforting vegetarian meal that will warm you from the inside! This simple, savory dish comes together in only 20 minutes thanks to quick cooking polenta. (vegetarian, nut-free, gluten-free)
Prep Time:5 min
Cook Time:15 min
Total Time:20 minutes
Yield:3-4 servings 1x
For the Parmesan Polenta:
2 cups vegetable or chicken broth
1 cup water
1 cup quick polenta
1/4 tsp garlic powder
1/4 tsp black pepper
2 tbsp butter
1/2 cup freshly grated parmesan cheese
For the Red Wine Mushrooms:
2 tsp olive oil
4 cloves garlic, minced
2 (8 oz) containers mushrooms, I used baby bella and shiitake
Pinch freshly cracked black pepper
2 tsp fresh thyme leaves
2 tbsp worcestershire sauce
1 cup dry red wine
2 tsp cornstarch
2 tbsp cold water
To prepare the mushrooms, heat oil in a large skillet over medium-low heat. Add garlic and mushrooms and cook, stirring, until mushrooms are slightly wilted and fragrant, about 5 minutes.
Add salt, pepper, thyme, worcestershire sauce, and wine. Simmer on low for 10 minutes, or until wine has reduced slightly.
In a small bowl, stir together cornstarch and water. Add to mushroom mixture and stir. Continue to cook until the wine sauce is thickened.
While mushrooms are simmering, prepare the polenta.
In a large saucepan, bring broth and water to a boil. Add polenta and stir. Lower heat and simmer until polenta is cooked through, about 5 minutes. Stir in garlic powder, pepper, butter and parmesan.