Creamy Polenta with Mushrooms (Printable Version)

Velvety polenta paired with savory roasted mushrooms creates a comforting, flavorful dish.

# Ingredient List:

01 - 1 cup coarse cornmeal (polenta)

02 - 4 cups vegetable broth

03 - 1 cup whole milk

04 - 3 tablespoons unsalted butter

05 - 1/2 cup grated Parmesan cheese

06 - 1/2 teaspoon salt

07 - 1/4 teaspoon freshly ground black pepper

08 - 1 lb mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced

09 - 2 tablespoons olive oil

10 - 2 cloves garlic, minced

11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

12 - 1/2 teaspoon salt

13 - 1/4 teaspoon black pepper

14 - 2 tablespoons chopped fresh parsley

15 - Extra grated Parmesan cheese (optional)

01 - Preheat the oven to 425°F (220°C).

02 - In a large bowl, toss the sliced mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread evenly on a baking sheet.

03 - Roast mushrooms for 20–25 minutes, stirring once halfway, until golden and crisp at the edges.

04 - Meanwhile, bring the vegetable broth and milk to a gentle simmer in a large saucepan.

05 - Gradually whisk in the polenta. Reduce heat to low and cook, stirring often, until thick and creamy, about 20 minutes.

06 - Stir in butter, Parmesan, salt, and pepper. Adjust seasoning to taste.

07 - Divide the creamy polenta among bowls. Top with roasted mushrooms, sprinkle with parsley, and extra Parmesan if desired. Serve warm.

01 -

The combination of creamy and crispy textures creates something deeply satisfying
It transforms humble ingredients into something restaurant-worthy with minimal effort

02 -

Polenta continues to thicken as it stands, so if it gets too firm, whisk in a splash of warm water or milk
The mushrooms can be roasted up to a day ahead and reheated, which actually concentrates their flavor

03 -

Preheat your serving bowls in the oven for five minutes so the polenta stays hot longer
Grate your own Parmesan instead of using pre-grated, the texture difference is remarkable