Creamy Polenta with Mushrooms

There's something magical about the way polenta transforms from gritty cornmeal into pure silk. My first attempt ended with lumps and frustration, but I've since learned that patience and low heat are the secret ingredients. Now, whenever I make this dish, the kitchen fills with this incredible earthy aroma from roasting mushrooms that makes everyone wander in, wondering what's bubbling away on the stove.

Last winter, my friend Sarah came over exhausted from a brutal week at work. I made this polenta while she sat at the counter, and watching her shoulders drop as she took that first spoonful told me everything. She said it felt like a warm blanket in food form, which might be the best description anyone has ever given anything I've cooked.

Ingredients

• 1 cup coarse cornmeal: The coarse grind gives polenta its signature texture, so don't be tempted to swap in fine cornmeal
• 4 cups water plus 1 cup whole milk: This combination creates the perfect balance of lightness and creaminess that water alone can't achieve
• 2 tbsp unsalted butter: Essential for that velvety finish and rich mouthfeel that makes restaurant polenta so memorable
• 1/2 cup grated Parmesan: Adds a savory depth that balances the mild sweetness of the corn
• 500 g mixed mushrooms: The variety matters here, each type brings something different to the party
• 2 tbsp olive oil: Helps those mushrooms get beautifully caramelized in the oven
• 2 garlic cloves and 1 tbsp fresh thyme: These aromatics become concentrated and fragrant when roasted with the mushrooms

Instructions

Roast the mushrooms first:

Toss the sliced mushrooms with olive oil, minced garlic, thyme, salt, and pepper on a large baking sheet, then spread them into one even layer so they roast instead of steam.

Get roasting:

Slide the sheet into a 220°C oven for 20 to 25 minutes, stirring halfway through, until the mushrooms are golden and tender with some crispy edges.

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 boil over.

Add the cornmeal slowly:

Whisk the polenta into the hot liquid gradually, pouring in a thin stream while stirring constantly to prevent any lumps from forming.

Cook to creamy perfection:

Reduce heat to low and cook for 20 to 25 minutes, stirring frequently to prevent sticking, until the polenta thickens and becomes tender.

Finish with richness:

Stir in the butter, Parmesan, salt, and pepper until completely melted and incorporated, then taste and adjust the seasoning.

Bring it all together:

Spoon the creamy polenta into bowls or plates, then pile those roasted mushrooms on top with all those delicious pan juices.

Garnish and serve:

Sprinkle with fresh chopped parsley and extra Parmesan if you like, then serve immediately while everything is still warm.

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This recipe has become my go-to for those nights when I want something deeply satisfying but don't have the energy for anything complicated. There's something about the combination of earthy mushrooms and creamy corn that just feels like a hug.

Making It Your Own

I've found that a drizzle of truffle oil over the finished dish takes it from excellent to extraordinary. Sometimes I'll add a pinch of red pepper flakes to the mushrooms before roasting for a gentle heat that cuts through the richness. A splash of white wine in the polenta during cooking adds another layer of flavor that people can never quite identify but always appreciate.

What To Serve With It

A simple green salad with a sharp vinaigrette cuts through the creaminess beautifully. Sautéed kale or spinach with garlic makes this a complete meal. In summer, I'll pair it with a tomato and basil salad, while winter calls for roasted Brussels sprouts or broccolini on the side.

Storage And Make Ahead Tips

The mushrooms reheat surprisingly well in a warm oven, though they lose some of their crisp texture. Polenta can be made ahead and kept warm over very low heat, stirring in a splash of water or milk to loosen it up. Leftovers transform beautifully into fried polenta cakes the next day.

• Let leftover polenta cool completely, then slice and pan fry in olive oil until crispy
• The mushrooms freeze well for up to a month, though they're best used within a few days
• If polenta becomes too thick, whisk in warm liquid gradually until smooth again

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Something about this dish just works. Whether it's a weeknight dinner or a weekend gathering, it never fails to bring people to the table.

Common Questions

→ How do I achieve a smooth, creamy polenta?

Cook the polenta slowly over low heat, stirring frequently to prevent lumps. Adding butter and cheese near the end enriches its creamy texture.

→ What types of mushrooms work best for roasting?

Mixed varieties like cremini, shiitake, and oyster mushrooms offer a balanced, earthy flavor when roasted with olive oil and herbs.

→ Can I make this dish vegan-friendly?

Use plant-based milk and butter alternatives, and substitute Parmesan with a vegan cheese or nutritional yeast to maintain rich flavors.

→ How long should I roast the mushrooms?

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

→ What herbs complement the roasted mushrooms?

Fresh thyme and parsley add bright, aromatic notes that enhance the savory mushrooms and creamy polenta.