Creamy Polenta Roasted Mushrooms (Printable Version)

Smooth polenta paired with golden roasted mushrooms and fresh herbs for a hearty Italian main.

# What You Need:

→ For the Polenta

01 - 4 cups water
02 - 1 cup polenta (coarse cornmeal)
03 - 1 cup whole milk
04 - 3 tbsp unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ For the Roasted Mushrooms

08 - 1 lb mixed mushrooms, cleaned and sliced
09 - 2 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 1 tsp fresh thyme leaves
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - Extra Parmesan cheese for serving

# How to Make It:

01 - Preheat oven to 425°F.
02 - In a large bowl, toss the mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread in a single layer on a baking sheet.
03 - Roast for 20–25 minutes, stirring once, until golden and tender.
04 - In a medium saucepan, bring water and milk to a gentle boil. Add salt.
05 - Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 20–25 minutes, until thick and creamy.
06 - Stir in butter, Parmesan, and black pepper. Taste and adjust seasoning as needed.
07 - Divide the creamy polenta among bowls. Top with roasted mushrooms and sprinkle with parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between silky warm polenta and mushrooms with crispy golden edges creates that perfect comfort food texture
  • This recipe comes together faster than you might expect, but tastes like something that simmered all afternoon
02 -
  • Polenta continues to thicken as it cools, so remove it from the heat while it still seems slightly looser than you want
  • Do not crowd the mushrooms on the baking sheet or they will steam instead of roast
03 -
  • Keep a kettle of hot water nearby while cooking the polenta, adding a splash at a time if it becomes too thick
  • Let the roasted mushrooms rest on the baking sheet for a few minutes so they continue to deepen in flavor

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