Creamy Polenta with Mushrooms, Greens & Beans
A warm, creamy dish combining polenta with savory mushrooms, leafy greens, and protein-rich beans.
Ingredients
For the Polenta
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup heavy cream
For the Topping
- 2 cups mushrooms, sliced
- 2 cups leafy greens (spinach or kale)
- 1 can beans (cannellini or kidney), drained and rinsed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
Preparation of Polenta
- In a pot, bring vegetable broth to a boil.
- Gradually whisk in the polenta, reduce the heat, and cook until thickened, stirring frequently, about 20 minutes.
- Stir in the heavy cream and season with salt and pepper. Keep warm.
Topping
- In a skillet, heat olive oil over medium heat.
- Add garlic and mushrooms, cooking until mushrooms are tender.
- Add greens and cook until wilted.
- Stir in the beans and heat through.
Serving
- Serve the creamy polenta topped with the mushroom, greens, and bean mixture, and sprinkle with Parmesan cheese if desired.
Notes
Stir polenta often to avoid lumps and sticking. Use low heat for slow, even cooking and a smooth texture. If the polenta thickens too much, thin with hot broth or water.