Delicious mushrooms with fresh herbs and garlic, good marinara sauce, and creamy polenta are a match made in heaven.

Time to make: 1 hour | Yields: 4 servings

Ingredients

1 cup (160 g) fine yellow corn polenta

¾ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon (15 g) unsalted butter

3 tablespoons freshly grated Parmesan or nutritional yeast

MUSHROOMS

2 tablespoons extra-virgin olive oil

1 oz (28 g) dried porcini

1lb (450 g) mushrooms, cleaned and cut into small pieces 

2 shallots, minced

2 garlic cloves, minced

2 teaspoons minced fresh thyme

¼ cup (60 ml) dry white wine

1 tablespoon fresh parsley, minced

salt and black pepper

1 cup (240 ml) Marinara sauce

Method

While polenta is cooking, let's prepare mushrooms.

Notes

POLENTA: There are faster ways o prepare it; follow the packaging instructions.

DRIED PORCINI: Not absolutely necessary, but they add a lot of the flavor.

BUTTER: Can be left out or substituted with plant-based options to make this recipe vegan.

THYME: If you can't get your hands on fresh, feel free to use dried thyme.

Nutrition facts, per serving:

Energy: 416kcal | Carbs: 48 g | Protein: 15 g | Fat: 17 g