Creamy Polenta Roasted Mushrooms (Printable Version)

Velvety polenta paired with caramelized wild mushrooms and fresh herbs in a comforting Italian dish.

# What You Need:

→ Polenta Base

01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Roasted Wild Mushrooms

08 - 1 1/2 lbs mixed wild mushrooms, cleaned and sliced
09 - 2 tablespoons olive oil
10 - 2 tablespoons unsalted butter, melted
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh thyme leaves
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon freshly ground black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese (optional)

# How to Make It:

01 - Preheat the oven to 425°F (220°C).
02 - In a large bowl, toss the mushrooms with olive oil, melted butter, garlic, thyme, salt, and pepper until evenly coated. Spread the mushrooms out in a single layer on a baking sheet.
03 - Roast the mushrooms for 20–25 minutes, stirring once halfway, until golden brown and crispy at the edges.
04 - While the mushrooms roast, bring water and milk to a gentle simmer in a large saucepan over medium heat.
05 - Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 20–25 minutes.
06 - Stir in butter, Parmesan cheese, salt, and pepper. Taste and adjust seasoning if needed.
07 - Spoon the creamy polenta into bowls. Top with the roasted mushrooms and sprinkle with chopped parsley and extra Parmesan, if desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of water and milk creates polenta that is impossibly creamy without any heavy cream
  • Roasting wild mushrooms concentrates their earthy flavor in ways sautéing never achieves
  • This comes together in under an hour but tastes like something that simmered all afternoon
  • The contrast between hot velvety polenta and crispy mushroom edges is absolutely addictive
02 -
  • The polenta will keep thickening as it sits, so if you need to hold it warm, stir in a splash more water or milk before serving
  • Do not crowd the mushrooms on the baking sheet or they will steam instead of roast, losing that precious caramelization
  • Whisking the cornmeal into the liquid in a thin stream is absolutely crucial for preventing those stubborn lumps
03 -
  • Stir the polenta frequently during cooking to prevent it from sticking to the bottom of the pan
  • Use a wide baking sheet for the mushrooms so they have room to properly roast and caramelize

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