Creamy Polenta Roasted Mushrooms

There was this tiny Italian place in my neighborhood that made polenta so smooth you could mistake it for custard. I spent months trying to recreate that texture at home, burning through countless batches that turned out grainy or lumpy. The secret turned out to be patience and surprisingly, milk in the cooking liquid. Now this recipe is my go-to when I want something that feels like a hug but still looks impressive enough for dinner guests.

I made this for my sister last winter when she was recovering from surgery and needed something comforting but nourishing. She took one bite and actually teared up, saying it reminded her of our grandmother's kitchen. Now whenever I smell thyme roasting with butter, I think of her sitting at my table, finally looking like herself again.

Ingredients

• 1 cup coarse cornmeal: The coarser grind creates better texture than fine cornmeal and stands up well to the rich mushroom topping
• 4 cups water plus 1 cup whole milk: This combination is the magic ratio for creamy polenta that still has some structure
• 2 tablespoons unsalted butter: Whisked in at the end for that glossy finish restaurant polenta always has
• 1/2 cup grated Parmesan: Adds savory depth that makes the polenta taste complete rather than just rich
• 1 1/2 lbs mixed wild mushrooms: I use whatever looks best at the market but cremini and shiitake together give you both meatiness and aroma
• 2 tablespoons olive oil plus 2 tablespoons melted butter: The double fat helps the mushrooms caramelize instead of steam
• Fresh thyme and garlic: These two aromatics make the mushroom topping sing without overpowering the delicate polenta

Instructions

Get your mushrooms going first:

Preheat your oven to 425°F and toss the sliced mushrooms with olive oil, melted butter, minced garlic, thyme, salt, and pepper until every piece is coated.

Roast until 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 deeply golden and the edges are crisping up.

Start the polenta base:

While the mushrooms roast, bring the water and milk to a gentle simmer in a large saucepan over medium heat, being careful not to let it scorch.

Add the cornmeal slowly:

Whisk in the cornmeal gradually, pouring it in a thin stream while constantly stirring to prevent any lumps from forming.

Cook to creaminess:

Reduce the heat to low and cook the polenta for 20 to 25 minutes, stirring frequently, until it thickens and loses its raw corn taste.

Finish with richness:

Stir in the butter, Parmesan cheese, salt, and pepper until everything is melted and combined, then taste and adjust the seasoning.

Bring it all together:

Spoon the hot polenta into bowls and top generously with the roasted mushrooms, then sprinkle with fresh parsley and extra Parmesan if you like.

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This dish has become my secret weapon for dinner parties because it looks so elegant yet requires barely any active cooking time. Last month I served it to friends who claimed they hated polenta, and they went back for seconds. Something about the earthy mushrooms against that smooth, cheesy base just works on a primal level.

Making Ahead

I have learned that the polenta actually benefits from resting for up to 30 minutes off the heat. Just reheat it gently with a splash of water before serving and it will be just as creamy. The mushrooms can be roasted earlier in the day and reheated at 425°F for 5 minutes to recrisp.

Choosing Your Mushrooms

While I love the complexity of wild mushrooms like chanterelles when I can find them, humble cremini mushrooms actually roast beautifully and develop incredible flavor. The key is mixing varieties so you get different textures and depths of earthiness in every bite.

Serving Suggestions

This makes a substantial vegetarian main but also works beautifully alongside roasted chicken or pan seared steak. I love serving it with a crisp white wine that cuts through the richness. A simple arugula salad dressed with lemon vinaigrette helps balance the plate.

• Add a splash of white wine to the mushrooms before roasting for extra complexity
• Substitute vegan butter and nutritional yeast for a completely plant-based version
• A drizzle of good olive oil over the finished dish adds a luxurious final touch

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There is something deeply satisfying about a dish that transforms humble ingredients into something this special. I hope this becomes one of those recipes you turn to again and again, just like I have.

Common Questions

→ How do I prevent lumps in the polenta?

Whisk the cornmeal constantly when adding it to the simmering liquid and maintain a low heat to ensure a smooth, creamy texture without lumps.

→ Can I use different mushrooms for the topping?

Yes, feel free to use a variety of mushrooms like cremini, shiitake, chanterelle, or oyster to enhance flavor and texture diversity.

→ What is the best way to roast wild mushrooms?

Toss mushrooms with olive oil, melted butter, garlic, and thyme, then spread them evenly on a baking sheet and roast at 425°F until golden and crispy.

→ Is this dish suitable for gluten-free diets?

Polenta is naturally gluten-free; however, check the packaging for cross-contamination if necessary to ensure it meets gluten-free standards.

→ How can I make this dish vegan?

Substitute dairy butter with vegan butter and replace Parmesan cheese with a plant-based alternative to maintain creaminess and flavor.