Sauteed Mushrooms with Creamy Polenta

  • cooking time
    20 m
  • calories per serve
    352 cal
  • serves
½ cup
CARNATION Creamy Evaporated Milk (125mL)
½ cup
water (125mL)
1 tsp
chicken stock powder
¼ cup
polenta (40g)
2 tbsp
grated parmesan cheese
2 tbsp
CARNATION Creamy Evaporated Milk, extra
1 tbsp
olive oil
200 g
sliced mushrooms
1 clove
garlic, chopped
1 tbsp
finely chopped parsley
Extra grated parmesan cheese, to serve


  1. In a medium saucepan bring CARNATION Creamy Evaporated Milk, water and stock powder to the boil; gradually stir in polenta. Reduce heat; simmer for 20 minutes, stirring occasionally, until thick and creamy. Remove from heat; add cheese and extra CARNATION Creamy Evaporated Milk, stir to combine.


  2. Meanwhile, heat olive oil in a medium frying pan over medium heat. Add mushrooms and garlic; cook for 10 minutes or until tender; stir in parsley.

  3. Divide polenta between 2 serving bowls; top with mushrooms and serve with extra grated parmesan cheese.