Vegan skillet with polenta and mushrooms

Post Pan with Mushrooms and Polenta
*A quick and tasty recipe for fasting days that combines the flavor of mushrooms with the texture of creamy polenta.*

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 2-3

Ingredients:
- 6 large mushrooms (preferably champignon or pleurotus)
- 4-5 cloves of garlic
- 1 cup of cornmeal (about 150g)
- 30g oil (olive oil or sunflower oil)
- Salt and pepper to taste
- A bunch of fresh parsley

A bit of history
Polenta is a traditional dish, appreciated for centuries in various cultures. Its adaptability offers endless possibilities to combine it with different ingredients, transforming it into a versatile dish. This fasting recipe with mushrooms will remind you how simple and tasty healthy eating can be without sacrificing flavor or enjoyment.

Step by step for a perfect result

1. Preparing the mushrooms
Start by cleaning the mushrooms of the skin that covers them. Use a damp cloth or sponge to clean them. Then carefully remove the gills so you can chop them evenly. Slice the mushrooms thinly or cube them, depending on your preference. This step is essential as thinner slices will cook evenly and achieve a pleasant texture.

2. Sautéing the mushrooms
In a heated pan, add the oil and sauté the finely chopped garlic over medium heat for 1-2 minutes until golden. Be careful not to burn it, or it will become bitter. Add the sliced mushrooms and sauté for 5-7 minutes until they release their juices and become soft. Season with salt and pepper to taste. Add half of the finely chopped parsley. This mixture will add a wonderful aroma to your dish.

3. Preparing the polenta
Meanwhile, in a pot, bring water to a boil (about 4 cups). Add a pinch of salt and gradually incorporate the cornmeal, stirring continuously with a whisk to avoid lumps. Cook the polenta over low heat, stirring frequently, until it thickens and becomes creamy (about 10-15 minutes). Finally, add the remaining chopped parsley and mix well.

4. Finishing the dish
Once the mushrooms are sautéed, remove them from the pan and set them aside. In the same pan, add the cubed polenta and leave it on the heat for 2-3 minutes to lightly brown. Add the mushrooms back into the pan and let them cook together for another 2-3 minutes, stirring gently to combine the flavors.

5. Serving
Serve the dish warm, divided into deep plates. You can garnish with a bit of fresh parsley on top for a nice appearance. This recipe is perfect as a main dish on fasting days but can also be served as a side dish alongside other meals.

Tips and variations
- Add greens: You can experiment with other greens, such as sorrel or wild garlic, which pair wonderfully with mushrooms.
- More mushrooms: Feel free to add more mushrooms for a richer flavor. Combine different types of mushrooms for a more complex aroma.
- Spices: You can add spices like paprika or herbes de Provence to diversify the flavors.

Nutritional benefits
This recipe is not only delicious but also healthy. Mushrooms are an excellent source of plant protein and antioxidants, as well as B vitamins. Polenta, combined with parsley, provides complex carbohydrates that supply long-lasting energy.

Frequently asked questions
- Can I use store-bought polenta? Yes, you can use instant polenta, but the taste will be better if you make it from scratch.
- Can this dish be frozen? It is recommended to consume the dish fresh, but you can freeze the polenta and mushrooms separately.

What drinks pair well?
This dish pairs perfectly with a dry white wine or a herbal tea. Try mint tea or chamomile tea to add a refreshing note to your meals.

Personal suggestion
I recommend trying to add a tablespoon of tahini paste to the polenta to give it creaminess and a unique flavor. This combination will not only enhance the aroma but also add healthy fats.

Now that you have all the necessary information, all that’s left is to start cooking! This fasting recipe with mushrooms and polenta is simple, quick, and extremely tasty. Enjoy your meal!