Description
This Creamy Polenta with Mushrooms recipe offers a comforting Italian classic featuring rich, creamy polenta topped with perfectly sautéed mixed mushrooms. Polenta is cooked slowly to a smooth, luscious texture enhanced with Parmesan and optional cream, while mushrooms are seared and cooked with garlic and thyme for a flavorful, hearty topping. Perfect as a main course or side dish, this vegetarian and gluten-free dish brings a warm, satisfying meal to your table.
Ingredients
Scale
Polenta
- 1 cup coarse cornmeal or polenta
- 4 cups water or low-sodium vegetable broth
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional, for extra creaminess)
Mushrooms
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 12 ounces mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
Garnish
- Chopped parsley (optional)
Instructions
- Cook the polenta: In a medium saucepan, bring the water or vegetable broth and salt to a boil. Gradually whisk in the cornmeal in a steady stream, stirring constantly to avoid lumps. Lower the heat to low and let it simmer while stirring frequently for 25 to 30 minutes until the polenta becomes thick and creamy.
- Finish the polenta: Stir in the unsalted butter, grated Parmesan cheese, and if desired, the heavy cream for added richness. Keep the polenta warm while preparing the mushrooms.
- Sauté the mushrooms: Heat olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and let them cook undisturbed for 3 to 4 minutes to develop a golden sear on one side.
- Continue cooking mushrooms: Stir the mushrooms and cook for another 4 to 5 minutes until they are tender and browned evenly.
- Add aromatics and season: Add the minced garlic and thyme to the skillet, cooking for an additional 1 to 2 minutes until fragrant. Season with salt and freshly ground black pepper to taste.
- Serve: Spoon the creamy polenta into serving bowls and top with the sautéed mushrooms. Garnish with chopped parsley if desired, and serve immediately for best flavor and texture.
Notes
- For a vegan version, substitute plant-based butter, omit the Parmesan cheese, and replace the heavy cream with unsweetened almond milk.
- Add a splash of white wine when cooking mushrooms for extra depth of flavor.
- This dish pairs exceptionally well with roasted vegetables or grilled proteins for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
