Creamy Polenta Wild Mushrooms (Printable Version)
Velvety polenta topped with a savory blend of sautéed wild mushrooms and fresh herbs.
# Ingredient List:
→ Polenta
01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Wild Mushroom Topping
08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - 12 ounces mixed wild mushrooms, cleaned and sliced
11 - 2 garlic cloves, minced
12 - 1 shallot, finely chopped
13 - 1/4 cup dry white wine
14 - 1 tablespoon fresh thyme leaves
15 - Salt and black pepper, to taste
16 - 2 tablespoons chopped fresh parsley
# Step-by-Step Instructions:
01 - Combine water and milk in a large saucepan and bring to a gentle simmer over medium heat. Add salt.
02 - Slowly whisk in the cornmeal, reducing heat to low. Stir frequently and cook until mixture thickens and is creamy, about 25 to 30 minutes.
03 - Incorporate butter, Parmesan cheese, and black pepper into the polenta. Adjust seasoning as needed. Cover and keep warm.
04 - Heat olive oil and butter together in a large skillet over medium-high heat. Add shallot and sauté until translucent, about 1 minute.
05 - Add minced garlic and cook for 30 seconds, then add sliced mushrooms. Sauté, occasionally stirring, until mushrooms are golden and moisture has evaporated, about 6 to 8 minutes.
06 - Pour in white wine and add thyme. Cook until most of the wine has evaporated, around 2 minutes. Season with salt and pepper, then remove from heat and stir in parsley.
07 - Divide the creamy polenta into bowls. Top with the sautéed wild mushrooms and garnish with extra thyme leaves and Parmesan if desired.
# Tips from hearthlykitchen:
01 -
- It's a one-bowl dinner that feels indulgent but takes less time than you'd think.
- The mushrooms develop this deep, savory richness that makes vegetarian eating feel like celebration rather than compromise.
- Once you master the polenta base, you can top it with anything—it's your blank canvas.
02 -
- Constant stirring matters—it's not about obsession, it's about preventing the polenta from sticking to the bottom and scorching. Set a timer and stir every couple of minutes.
- Don't rush the mushrooms; that golden color and the way the liquid evaporates is when all the flavor concentrates and deepens. Impatience here is the biggest mistake.
- If your polenta breaks (separates or gets grainy), whisk in a little warm milk and cook it another minute or two—it usually comes back.
03 -
- Don't use instant polenta if you can avoid it—the flavor and texture are noticeably thinner. Real polenta takes barely longer and tastes like an entirely different dish.
- Taste the polenta as you cook it; the exact cooking time depends on your stove and the cornmeal you're using, so 25 minutes might be perfect for you while someone else needs 32.