Creamy Polenta Roasted Mushrooms (Printable Version)

Velvety polenta combined with savory roasted mushrooms and fresh herbs for a comforting Italian dish.

# What You Need:

→ For the Polenta

01 - 4 cups water
02 - 1 cup polenta or coarse cornmeal
03 - 1 cup whole milk
04 - 3 tbsp unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ For the Roasted Mushrooms

08 - 1 lb mixed mushrooms, cleaned and sliced
09 - 2 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 1 tsp fresh thyme leaves
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - Extra Parmesan cheese for serving

# How to Make It:

01 - Preheat oven to 425°F.
02 - Toss mushrooms with olive oil, garlic, thyme, salt, and pepper in a large bowl. Spread in a single layer on a baking sheet.
03 - Roast mushrooms for 20–25 minutes, stirring once, until golden and tender.
04 - Bring water and milk to a gentle boil in a medium saucepan. Add salt.
05 - Gradually whisk in polenta, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy.
06 - Stir in butter, Parmesan, and black pepper. Taste and adjust seasoning as needed.
07 - Divide creamy polenta among bowls. Top with roasted mushrooms and sprinkle with parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The roasted mushrooms develop an incredible depth of flavor that perfectly balances the rich creamy polenta
  • It comes together in under an hour but tastes like something that simmered all afternoon
  • The combination is endlessly adaptable—add herbs, cheese, or even a fried egg on top
02 -
  • The polenta will continue to thicken as it sits, so it should be slightly looser than you want it when you finish cooking
  • If lumps do form despite your best efforts, simply whisk vigorously—polenta is very forgiving and will smooth back out
  • Room temperature or cold leftovers can be transformed into polenta fries—slice, pan fry, and season with salt
03 -
  • Let your roasted mushrooms rest for a few minutes after they come out of the oven—they'll release more flavorful juices that you'll want to spoon over the polenta
  • A microplane makes quick work of the Parmesan and ensures it melts seamlessly into the hot polenta

Go Back