Creamy Polenta Roasted Mushrooms (Printable Version)

Velvety polenta topped with roasted wild mushrooms and fresh herbs in a comforting Italian style.

# What You Need:

→ For the Polenta

01 - 4 cups water or low-sodium vegetable broth
02 - 1 cup coarse cornmeal (polenta)
03 - 1/2 teaspoon salt
04 - 2 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup whole milk or cream

→ For the Roasted Mushrooms

07 - 1 lb mixed wild mushrooms, cleaned and sliced
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh thyme leaves
11 - Salt and freshly ground black pepper to taste

→ To Serve

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese

# How to Make It:

01 - Preheat your oven to 425°F.
02 - On a large baking sheet, toss the mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread in an even layer.
03 - Roast the mushrooms for 20–25 minutes, stirring once halfway through, until golden and tender.
04 - Bring the water or broth to a boil in a medium saucepan. Add salt.
05 - Gradually whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy (about 20–25 minutes).
06 - Stir in butter, milk or cream, and Parmesan cheese until fully incorporated and smooth. Adjust seasoning if needed.
07 - Divide the creamy polenta among bowls or plates. Top with roasted mushrooms and their juices. Garnish with parsley and extra Parmesan, if desired.

# Expert Advice:

01 -
  • Roasted mushrooms develop an earthy depth that transforms simple cornmeal into restaurant-quality comfort food
  • The whole dish comes together in under an hour but tastes like it simmered all afternoon
  • Its naturally gluten-free and endlessly adaptable to whatever vegetables you have on hand
02 -
  • Polenta thickens as it cools, so aim for a slightly looser consistency than you think you need while its still hot
  • Stirring frequently is non-negotiable—the bottom will stick and scorch if you walk away for more than a minute
  • Different brands of cornmeal absorb liquid differently, so keep extra warm broth handy just in case
03 -
  • Add a splash of white wine to the mushrooms before roasting for brightness that cuts through the richness
  • Use a microplane to grate Parmesan finely so it melts seamlessly into the hot polenta

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