Creamy Polenta Roasted Mushrooms (Printable Version)

Velvety polenta topped with savory roasted mushrooms and fresh herbs for a hearty dish.

# What You Need:

→ 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 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Roasted Mushrooms

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

→ Garnish

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

# How to Make It:

01 - Preheat the oven to 425°F. On a large baking sheet, toss mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread in a single layer and roast for 20–25 minutes, stirring once halfway, until golden and tender.
02 - In a large saucepan, bring water and milk to a simmer over medium heat. Slowly whisk in the polenta, stirring constantly to prevent lumps.
03 - Reduce heat to low and cook, stirring frequently, for 20–25 minutes or until thick and creamy.
04 - Stir in butter, Parmesan, salt, and pepper. Taste and adjust seasoning as desired.
05 - Spoon creamy polenta into bowls or plates. Top with roasted mushrooms and any pan juices. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The polenta develops this silky texture that feels luxurious without any fancy technique
  • Roasted mushrooms give you that savory depth that makes vegetarians and meat eaters equally happy
02 -
  • If the polenta seizes up before serving, whisk in a splash of warm milk and it relaxes immediately
  • The mushrooms will look done before they are, wait for the deep brown edges that almost look burnt
03 -
  • Heat your serving bowls with hot water while cooking, cold bowls steal the warmth instantly
  • Save some pasta water if you have it, the starch helps polenta achieve that restaurant gloss

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