Crisp Pan-Seared Polenta with Mushrooms and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-seared polenta rounds topped with sautéed garlic mushrooms and fresh parsley, offering a rustic vegetarian appetizer or side. This Italian recipe (vegetarian), ready in about 85 minutes, pairs polenta (instant or quick-cooking), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 75 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 5-7 minutes until thickened.
  2. Step 2: Stir in 2 tbsp unsalted butter until melted and smooth. Pour the polenta into a greased 8x8-inch baking dish, spreading evenly. Let cool and set for at least 1 hour or until firm.
  3. Step 3: Once set, cut the polenta into 8 rounds about 1/2 inch thick.
  4. Step 4: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the polenta rounds and cook for 4-5 minutes per side until golden and crisp. Remove and keep warm.
  5. Step 5: In the same skillet, add 3 minced garlic cloves and 8 oz sliced cremini mushrooms. Sauté for 5-6 minutes until mushrooms are browned and garlic is fragrant.
  6. Step 6: Season with black pepper to taste and stir in 2 tbsp chopped fresh parsley.
  7. Step 7: Spoon the mushroom mixture over the crisp polenta rounds and serve immediately.

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