Mains
Creamy Polenta with Mushrooms
Soft, creamy polenta topped with golden sautéed mushrooms.
Ingredients
How many servings?
3
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 180 g instant polenta and 650 ml water. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Cook polenta in salted water following the packet directions and stir in nutritional yeast.
- Sauté onion and sliced mushrooms in oil until golden brown.
- Add garlic and thyme, cook one further minute and spoon over the polenta.
- Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Preheat the oven fully and spread the pieces in a single layer with gaps. An overcrowded tray steams vegetables instead of roasting them.
- At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
- If the top darkens too fast, move the tray down or lower the temperature slightly. If pale, roast uncovered for the final minutes.