Creamy Polenta with Mushrooms

The first time I made polenta, I stood over the stove stirring for forty minutes straight, my arm aching, convinced this was some kind of medieval punishment. Then I discovered the trick about temperature control and patience, and suddenly those endless minutes became meditative instead of折磨. Now the smell of slowly simmering cornmeal makes my whole kitchen feel like a warm embrace, especially when roasting mushrooms fill the air with their earthy perfume.

Last winter, during that stretch where everyone seemed to be getting sick, I made massive batches of this for friends who needed comfort food that felt special. One friend texted me at midnight saying she was standing in her kitchen eating leftover polenta straight from the container, which I took as the highest compliment imaginable.

Ingredients

• Coarse cornmeal (polenta): The coarse grind gives you that perfect texture, not too smooth like grits, not too gritty like supermarket polenta
• Vegetable broth: Homemade adds depth, but a good quality store-bought works perfectly fine
• Whole milk: This creates that luxurious creaminess, though you can adjust the ratio based on preference
• Unsalted butter: Essential for the velvety finish and that rich mouthfeel
• Grated Parmesan cheese: Adds umami and subtle sharpness that cuts through the richness
• Mixed mushrooms: The variety matters, cremini for earthiness, shiitake for depth, oyster for delicacy
• Fresh thyme: Dried works in a pinch, but fresh thyme makes the mushrooms taste like they came from a fancy restaurant

Instructions

Roast the mushrooms first:

Toss them with olive oil, garlic, thyme, salt and pepper, then spread on a baking sheet and roast at 425°F for 20 to 25 minutes, stirring halfway through, until the edges are golden and the kitchen smells incredible.

Simmer the liquid:

Bring the vegetable broth and milk to a gentle bubble in your largest saucepan, watching carefully so it does not boil over.

Whisk in the polenta:

Rain in the cornmeal gradually while whisking constantly to prevent any lumps from forming, then reduce heat to the lowest setting.

Cook until creamy:

Let it bubble gently for about 20 minutes, stirring often with a wooden spoon, until the polenta pulls away from the sides of the pan and has the consistency of warm pudding.

Finish with butter and cheese:

Stir in the butter and Parmesan until melted and incorporated, then season with salt and plenty of black pepper.

Assemble and serve:

Spoon the polenta into bowls, pile those gorgeous roasted mushrooms on top, and finish with fresh parsley and extra Parmesan if you are feeling indulgent.

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My sister originally thought she hated polenta until she tried this version, and now she requests it every time she visits. There is something about the contrast between the hot, creamy base and those slightly crispy, intensely flavored mushroom tops that makes people pause after their first bite.

Making It Your Own

Sometimes I add a splash of white wine to the mushrooms right after they come out of the oven, scraping up any browned bits from the baking sheet into the liquid. Those caramelized juices are pure gold, and the wine acidity brightens everything up beautifully.

The Stirring Technique

I have learned that figure-eight motions work better than circular stirring for polenta, especially toward the end when it is thickening. The pattern somehow incorporates more air and prevents that stubborn layer from forming at the bottom of the pan.

Serving Suggestions

This makes an unexpected but stunning first course for dinner parties, or serve it alongside roasted chicken for a complete meal. A light red wine like Pinot Noir cuts through the richness perfectly. If you want to add greens, sautéed spinach or wilted kale folded right into the polenta turns it into a one-bowl dinner.

• Leftover polenta can be poured into a rectangular dish, chilled, then sliced and pan-fried for breakfast the next day
• The roasted mushrooms are also fantastic on toast, in omelets, or tossed with pasta
• This recipe doubles beautifully for a crowd, just use your largest pot

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This is the kind of food that makes people feel loved without you having to say a word.

Recipe Questions & Answers

→ What type of mushrooms work best for roasting?

Mixed mushrooms like cremini, shiitake, and oyster provide varied textures and robust flavors that roast well, becoming golden and slightly crisp.

→ Can I use a milk substitute in this dish?

Yes, plant-based milk can replace whole milk to create a vegan-friendly version without compromising creaminess.

→ How long should I cook the polenta to achieve the right consistency?

Gradually cook the polenta over low heat for about 20 minutes, stirring frequently until it thickens to a smooth, creamy texture.

→ What herbs complement the roasted mushrooms?

Fresh thyme enhances the mushrooms' earthy flavor and pairs well with garlic and olive oil in the roasting process.

→ Is this dish suitable for gluten-free diets?

Yes, using gluten-free vegetable broth and polenta ensures this comforting dish remains gluten-free.