Creamy Polenta Roasted Mushrooms (Printable Version)

Velvety polenta topped with savory roasted mushrooms and fresh herbs for a comforting meal.

# Ingredient List:

→ Polenta

01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups water
03 - 1 cup whole milk
04 - 3 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon kosher salt
07 - Freshly ground black pepper, to taste

→ Roasted Mushrooms

08 - 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
09 - 2 tablespoons olive oil
10 - 2 garlic cloves, minced
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Additional Parmesan cheese, for serving (optional)

# Step-by-Step Instructions:

01 - Set the oven to 425°F and allow it to reach temperature.
02 - Combine mushrooms with olive oil, garlic, thyme, salt, and pepper on a large baking sheet. Spread evenly and roast for 20 to 25 minutes, stirring once until golden and tender.
03 - In a large saucepan, bring water and whole milk to a boil. Add kosher salt.
04 - Gradually whisk in the coarse cornmeal, reduce heat to low, and cook, stirring frequently, until thick and creamy, approximately 20 to 25 minutes.
05 - Remove from heat and stir in unsalted butter, grated Parmesan cheese, and freshly ground black pepper to taste.
06 - Ladle the creamy polenta into serving bowls. Top with roasted mushrooms, chopped parsley, and additional Parmesan if desired. Serve immediately.

# Tips from hearthlykitchen:

01 -
  • The polenta becomes impossibly silky without any cream, just patient stirring and a little butter magic.
  • Those roasted mushrooms develop a deep, almost meaty richness that makes vegetarian cooking feel genuinely luxurious.
  • It's the kind of dish that feels fancy enough for guests but honest enough for a Tuesday night alone.
02 -
  • Don't try to rush the polenta stirring—every shortcut shows up in the texture, and lumpy polenta is a genuine kitchen heartbreak that's preventable.
  • If your mushrooms release a lot of liquid while roasting, that's fine; they're just being honest about their water content, and it concentrates their flavor even more.
03 -
  • Use a large saucepan for polenta, not a small one—the mixture will bubble gently and splatter slightly, and you need the space to stir without making a mess.
  • If you want to make this ahead, you can prepare the polenta earlier and reheat it gently with a splash of milk or water to restore the creamy texture, though freshly made is always better.

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