Creamy Polenta Roasted Mushrooms

There was this tiny Italian restaurant in my neighborhood where the polenta arrived at the table still bubbling in its shallow bowl, topped with mushrooms so deeply caramelized they almost looked like candy. I ate there at least once a week until they closed, then spent months trying to recreate that specific velvety texture at home, burning through dozens of bags of cornmeal until I finally understood the patience this dish demands.

My roommate walked in while I was whisking the polenta one rainy Tuesday, immediately abandoning her coat and bag to join me in the kitchen. We ended up eating standing up, leaning against the counter while the steam fogged up the windows, both of us too hungry to bother with proper plates.

Ingredients

• 4 cups water: Starting with cold water gives you better control over the gradual heat that polenta needs
• 1 cup polenta: Coarse cornmeal creates that rustic texture, though instant polenta works if you are truly pressed for time
• 1 cup whole milk: The milk adds essential richness that water alone cannot provide
• 3 tbsp unsalted butter: Cold butter whisked in at the end creates an almost glossy finish
• 1/2 cup grated Parmesan: Add this off the heat so the cheese melts gently without separating
• 1 tsp salt: Polenta needs aggressive seasoning since corn itself is quite bland
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference here
• 1 lb mixed mushrooms: A variety creates more interesting texture and flavor than just one type
• 2 tbsp olive oil: Toss the mushrooms thoroughly so each piece gets evenly coated
• 2 cloves garlic: Minced finely so it does not burn in the high heat of the oven
• 1 tsp fresh thyme: Dried works but fresh brings a brighter, more aromatic quality
• 2 tbsp fresh parsley: Add this at the very end for a fresh pop of green against the golden polenta

Instructions

Get the mushrooms going first:

Preheat your oven to 425°F and toss the sliced mushrooms with olive oil, minced garlic, thyme, salt, and pepper until everything is evenly coated

Roast until deeply golden:

Spread the mushrooms in a single layer on a baking sheet and roast for 20 to 25 minutes, stirring once halfway through, until they are tender and starting to caramelize at the edges

Start the polenta base:

While the mushrooms roast, bring the water and milk to a gentle boil in a medium saucepan, then add the salt

Whisk to prevent lumps:

Gradually whisk in the polenta, pouring slowly and constantly stirring to break up any clumps before they form

Cook low and slow:

Reduce the heat to low and continue cooking for 20 to 25 minutes, stirring frequently with a wooden spoon, until the polenta has thickened and feels creamy

Finish with butter and cheese:

Stir in the butter, Parmesan cheese, and black pepper, then taste and add more salt if needed

Bring it all together:

Divide the polenta among bowls, top with the roasted mushrooms, and finish with fresh parsley and extra Parmesan if you want

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This became my go-to dinner during a particularly difficult winter, the kind where I needed something warm and substantial to look forward to at the end of long days. Now the smell of roasting mushrooms alone is enough to make the whole kitchen feel safer somehow.

Choosing Your Mushrooms

I have found that mixing cremini with shiitake gives you the best combination of earthy flavor and meaty texture. Button mushrooms work in a pinch, but they release more water and take longer to achieve that nice golden color that makes this dish special.

Making It Ahead

The mushrooms reheat beautifully in a warm oven, but the polenta is best made fresh since it sets up quickly as it cools. If you need to prep in advance, cook the mushrooms earlier in the day and focus on the polenta right before serving time.

Serving Ideas

A simple green salad with bright vinaigrette cuts through the richness perfectly. Consider a glass of light red wine if you drink, and maybe some crusty bread to soak up any extra sauce at the bottom of the bowl.

• Try a splash of truffle oil over the finished dish if you want to elevate it
• A pinch of red pepper flakes in the mushroom mixture adds gentle warmth
• Fresh thyme flowers make an especially pretty garnish if you can find them

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Hope this recipe finds you on a night when you need something that feels like a warm embrace in bowl form.

Common Questions

→ What type of cornmeal is best for polenta?

Coarse cornmeal works best as it provides a hearty texture and smooth consistency when cooked slowly.

→ How can I ensure the polenta is lump-free?

Gradually whisk the cornmeal into boiling water and milk while stirring constantly to prevent lumps from forming.

→ What mushrooms are ideal for roasting?

A mix of cremini, shiitake, oyster, and button mushrooms offers varied flavors and textures when roasted.

→ Can I substitute dairy ingredients for a vegan version?

Yes, use plant-based milk and butter alternatives, and nutritional yeast instead of Parmesan to keep it creamy and flavorful.

→ How long should mushrooms roast for optimal texture?

Roast mushrooms at 425°F (220°C) for 20–25 minutes until they are golden and tender, stirring once halfway through.

→ What herbs complement polenta and mushrooms well?

Fresh thyme in the mushrooms and parsley as a garnish provide aromatic and fresh herbal notes that enhance the dish.