Save to Pinterest This dish features creamy polenta cooked slowly to a smooth texture, enriched with butter and Parmesan for extra richness. A blend of wild mushrooms is tossed with olive oil, garlic, and thyme then roasted until tender and golden, adding robust earthy flavor. Served warm with fresh parsley and optional extra cheese, it makes a satisfying vegetarian main or an elegant, gluten-free side dish. Easy to prepare, it balances silky textures with savory, aromatic notes.
The first time I made polenta properly, I stood at the stove stirring what seemed like an endless pot of yellow grits, wondering if Id done something wrong. Twenty minutes later, I took a taste and understood why Italian nonnas treat this humble cornmeal like gold. That creamy, velvety texture with mushrooms on top has since become my go-to when I want comfort food that still feels elegant enough for dinner guests.
Last winter during a particularly brutal cold snap, my friend Sarah came over for what was supposed to be a quick dinner. We ended up lingering over steaming bowls of this polenta for hours, warming our hands on the ceramic and talking about everything except the weather. The mushrooms release such incredible umami juices as they roast that they create their own sauce, pooling into the creamy cornmeal beneath.
Ingredients
- Coarse cornmeal: The larger grains give better texture than instant polenta, developing a creamy consistency without becoming pasty
- Mixed wild mushrooms: Combining varieties like cremini, shiitake, and oyster creates layers of earthy flavor
- Vegetable broth: Using broth instead of water infuses the polenta with depth from the start
- Butter and Parmesan: These finish the dish with richness, though you can adjust quantities based on your preference
- Fresh thyme: Woodsy herbs complement the mushrooms natural flavor better than delicate ones like basil
Instructions
- Roast the mushrooms first:
- Toss sliced mushrooms with olive oil, minced garlic, fresh thyme, salt, and pepper on a large baking sheet. Spread them in an even layer so they roast rather than steam.
- Get them golden and tender:
- Roast at 425°F for 20 to 25 minutes, stirring once halfway through, until the mushrooms are caramelized in spots and have released their juices.
- Bring your liquid to a boil:
- Heat the water or broth in a medium saucepan over high heat, and add salt to the liquid to season the polenta from within.
- Whisk in the polenta slowly:
- Pour in the cornmeal gradually while whisking constantly to prevent lumps from forming, like youre making a roux.
- Let it simmer gently:
- Reduce heat to low and cook for 20 to 25 minutes, stirring frequently to prevent sticking, until thickened and creamy.
- Finish it rich:
- Stir in butter, milk or cream, and grated Parmesan until melted and smooth, then adjust the seasoning if needed.
- Bring it all together:
- Spoon the creamy polenta into bowls and top with those roasted mushrooms and all their pan juices, finishing with fresh parsley and extra Parmesan.
Save to Pinterest This recipe has saved me on countless weeknights when I want something nourishing but dont have the energy for anything elaborate. Theres something profoundly satisfying about watching simple ingredients like cornmeal and mushrooms transform into something so deeply comforting.
Making It Your Own
Once you have the basic technique down, polenta becomes a canvas for whatever vegetables are in season. In spring, try it with roasted asparagus and pea shoots. Summer brings sweet corn and cherry tomatoes. Fall calls for roasted squash and sage. The method stays the same, but the personality shifts with the calendar.
The Stirring Meditation
Ive come to love the twenty minutes of stirring this dish requires, standing at the stove with a glass of wine while the polenta bubbles gently. Its forced quiet time in a busy day, a moment to slow down and let my mind wander. The rhythm becomes meditative, and the result is always worth the arm workout.
Leftovers And Make-Ahead Tips
Leftover polenta sets into a solid that can be sliced and pan-fried until crispy, making excellent breakfast cakes topped with a fried egg. You can also make the polenta ahead and reheat it gently with additional liquid to loosen it back up. The mushrooms reheat beautifully in a warm oven.
- Set leftover polenta in the refrigerator for at least 4 hours before slicing
- Pan-fry cold slices in butter until golden and crisp on both sides
- Store cooked polenta and mushrooms separately for best reheating results
Save to Pinterest I hope this becomes one of those recipes you turn to without thinking, the one that appears on your table when life calls for something simple, warm, and deeply satisfying.
Common Questions
- → What type of mushrooms work best for roasting?
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A mix of wild mushrooms such as cremini, shiitake, oyster, and chanterelle provides a wonderful range of flavors and textures when roasted.
- → How can I make the polenta extra creamy?
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Stirring in butter, milk or cream, and Parmesan cheese towards the end of the cooking enhances smoothness and depth of flavor.
- → Can this dish be made vegan?
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Yes, substitute butter and milk with olive oil and plant-based milk, and omit or replace Parmesan with vegan cheese alternatives.
- → What herbs complement the roasted mushrooms?
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Fresh thyme adds a subtle earthy aroma, and chopped parsley brightens the dish as a garnish.
- → How long should the mushrooms be roasted?
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Roast them at 425°F (220°C) for 20–25 minutes, stirring halfway through until golden and tender.
- → Is this dish suitable for gluten-free diets?
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Yes, using certified gluten-free cornmeal and broth ensures the dish remains gluten-free.
