December 3, 2022
Roast Garlic Polenta with Mushrooms
Rich and creamy polenta with mellow notes from roasted garlic creates a base for these delicious herby sautéed mushrooms.

Servings: 4
Calories: 347kcal
Ingredients
- 2 tablespoons butter or butter flavored coconut oil for dairy-free
- 1 pound mushrooms sliced
- 1 teaspoon thyme dried, or 2 teaspoons fresh
- 1 teaspoon rosemary dried and crumbled, or 1 small sprig fresh
- 1/2 teaspoon sage dried and ground, or 2 leaves minced fresh
- 1/4 teaspoon red pepper flakes optional, omit for nightshade-free
- 1 tablespoon coconut aminos
- 1 teaspoon lemon juice
- salt and pepper to taste
- 1 batch Keto Polenta
- 1/2 head Roasted Garlic
Instructions
- Melt the butter in a large pan over medium high heat. When the foaming subsides, add the mushrooms and a generous pinch of salt. Cook on high heat until they release their liquid, about 5 minutes
- Add in the thyme, rosemary, sage, and red pepper and cook, stirring occasionally until the mushrooms start to brown, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute more.
- Add the coconut aminos and cook until no liquid remains. Off heat, stir in lemon juice and then season to taste with salt and pepper.
- Serve over polenta with 1/2 head of roasted garlic whisked in.
Notes
Protein:Energy Quotient [calories]: 0.26
Nutrition Facts
Roast Garlic Polenta with Mushrooms
Amount per Serving
Calories
347
% Daily Value*
Fat
29
g
45
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
15
mg
5
%
Sodium
138
mg
6
%
Potassium
384
mg
11
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
237
IU
5
%
Vitamin C
5
mg
6
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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