Creamy Polenta with Mushrooms (Printable Version)

Velvety polenta topped with savory roasted mushrooms and fresh herbs, ideal as a hearty side or vegetarian entrée.

# What You Need:

→ Polenta Base

01 - 1 cup (170 g) coarse cornmeal (polenta)
02 - 4 cups (950 ml) water
03 - 1 cup (240 ml) whole milk
04 - 2 tbsp (30 g) unsalted butter
05 - 1/2 cup (50 g) grated Parmesan cheese
06 - 1 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ Roasted Mushrooms

08 - 1 lb mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
09 - 2 tbsp olive oil
10 - 2 garlic cloves, minced
11 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Garnish

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

# How to Make It:

01 - Preheat the oven to 425°F (220°C).
02 - On a large baking sheet, toss mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread in a single layer.
03 - Roast mushrooms for 20–25 minutes, stirring once halfway, until golden and tender.
04 - Meanwhile, in a large saucepan, bring water and milk to a simmer over medium heat.
05 - Slowly whisk in the polenta, stirring constantly to prevent lumps.
06 - Reduce heat to low and cook, stirring frequently, for 20–25 minutes or until thick and creamy.
07 - Stir in butter, Parmesan, salt, and pepper. Taste and adjust seasoning as desired.
08 - Spoon creamy polenta into bowls or plates. Top with roasted mushrooms and any pan juices.
09 - Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of creamy and earthy flavors hits every comfort note
  • It comes together quickly but tastes like something you simmered all day
  • Perfect for impressing dinner guests while keeping things actually simple
02 -
  • Stirring constantly at the beginning prevents lumps, but once the polenta thickens, frequent stirring is enough
  • The polenta will continue to thicken as it stands, so remove it from heat when it's slightly looser than you want
  • Mixed mushrooms really do make a difference, each variety contributes unique texture and flavor notes
03 -
  • Use a wooden spoon for stirring polenta, you can feel the texture change better than with metal
  • Season the mushrooms aggressively before roasting, they need the extra salt to stand up to the creamy polenta

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