Whether you serve it as the main course or a stunning side dish, this parmesan and mushroom polenta will be the talk of the table. Simply™ Almond Original Unsweetened adds a creaminess to the polenta that’s complemented by crispy mushrooms. Add a drizzle of olive oil and more parmesan cheese (of course) and enjoy.
Parmesan and Mushroom Polenta
1½ cups Simply™ Almond Original Unsweetened
2 teaspoons kosher salt
2 garlic cloves, smashed
1 cup polenta or corn grits
2 tablespoons extra-virgin olive oil, plus more as needed
2 cups (about 7 ounces) mixed mushrooms
1½ cups grated Parmesan cheese, divided
1½ teaspoons freshly ground black pepper
1 tablespoon chopped fresh parsley
1. In a medium saucepan, stir together 2 cups water, Simply™ Almond Original Unsweetened, salt and garlic cloves. Bring to a boil.
2. Meanwhile, in a medium skillet over medium heat, heat the olive oil. Add the mushrooms and cook, undisturbed, until they start to brown on the first side, then flip and cook until gold and crisp on the edges, 7 to 8 minutes.
3. Add the polenta to the boiling liquid and stir to combine, then lower the heat to medium and cook until the polenta is al dente, about 5 minutes. Remove the garlic cloves if desired. Remove from the heat and stir in 1 cup of the Parmesan and the black pepper. Top with the crispy mushrooms, a drizzle of olive oil, the remaining Parmesan and the parsley.