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5 from 1 vote

Roast Garlic Polenta with Mushrooms

Rich and creamy polenta with mellow notes from roasted garlic creates a base for these delicious herby sautéed mushrooms. 
Course Main Course, Side Dish
Cuisine Italian
Keyword dairy-free, egg-free, italian, main, mushroom, nightshade-free, polenta, side, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 347kcal
Author Jenny Ross

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

Calories: 347kcal | Carbohydrates: 13g | Protein: 13g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 384mg | Fiber: 4g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg