Lunch

Creamy Polenta with Roasted Mushrooms and Thyme

Name: Creamy Polenta with Roasted Mushrooms and Thyme
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 250 g mixed mushrooms (cremini, oyster, shiitake), roughly chopped; 3 tablespoons extra-virgin olive oil, divided; 4 cloves garlic, sliced; 4 sprigs fresh thyme; 2 cups vegetable stock; ¾ cup polenta (cornmeal); 3 tablespoons unsalted butter; ¼ cup grated Parmigiano-Reggiano; 1 teaspoon truffle oil; Salt and black pepper to taste

A vegetarian lunch built around buttery polenta as the anchor, crowned with a mixture of roasted cremini, oyster, and shiitake mushrooms that have developed deep color and umami. Finished with fresh thyme, garlic, and a whisper of truffle oil.

520calper serving 14gprotein 52gcarbs 28gfat 10min prep 35min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this