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Cheesy Polenta & Garlic Sautéed Mushrooms with Rocket. A simple weeknight dinner that is delicious and very healthy. Perfect for a family supper | berrysweetlife.com
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Cheesy Polenta with Garlic Sautéed Mushrooms & Rocket
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Course: Main Dish
Servings: 4
Author: Berry Sweet Life
Ingredients
  • 1 tbsp olive oil
  • 1/2 onion finely chopped
  • 3 cloves garlic minced
  • 250 g portobellini mushrooms or brown mushrooms
  • 250 g button mushrooms
  • 6 cups water
  • 2 cups polenta
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 cups grated dutch gouda or a strong white cheese of your choice
  • 1 large handful fresh rocket
Instructions
  1. Place 6 cups of water on to boil in a medium sized saucepan.
  2. Heat 1 tbsp olive oil in a large frying pan and add the onion and garlic, sauté on a medium heat until fragrant.
  3. Clean and slice the mushrooms into 3mm thick slices and add them to the frying pan, sautéing on a medium heat until cooked through and dark in colour. About 10 minutes.
  4. Add the salt to the boiling water and then slowly pour in the polenta in a steady stream, whisking gently all the time to ensure no lumps form.
  5. Turn the heat down to low and continue whisking until the polenta thickens.
  6. Cover the polenta and continue to cook for about 35 mins, stirring vigorously every 10 minutes making sure to get all the polenta off the bottom and sides of the pan.
  7. Once the polenta is cooked and creamy, stir in the olive oil and the cheese.
  8. Serve topped with the sautéed mushrooms and chopped rocket.