Creamy Polenta Roasted Mushrooms (Printable Version)
Velvety polenta paired with a medley of caramelized wild mushrooms and herbs.
# What You Need:
→ Polenta Base
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 kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Roasted Wild Mushrooms
08 - 1 1/2 lbs mixed wild mushrooms, cleaned and sliced
09 - 2 tablespoons olive oil
10 - 2 tablespoons unsalted butter, melted
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh thyme leaves
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon freshly ground black pepper
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese (optional)
# How to Make It:
01 - Preheat the oven to 425°F.
02 - Toss the mushrooms with olive oil, melted butter, garlic, thyme, salt, and pepper in a large bowl until evenly coated. Spread the mushrooms out in a single layer on a baking sheet.
03 - Roast the mushrooms for 20-25 minutes, stirring once halfway through, until golden brown and crispy at the edges.
04 - While the mushrooms roast, bring water and milk to a gentle simmer in a large saucepan over medium heat.
05 - Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 20-25 minutes.
06 - Stir in butter, Parmesan cheese, salt, and pepper. Taste and adjust seasoning if needed.
07 - Spoon the creamy polenta into bowls. Top with the roasted mushrooms and sprinkle with chopped parsley and extra Parmesan, if desired. Serve immediately.
# Expert Advice:
01 -
- The combination of creamy and crispy textures feels like something from a restaurant, but comes together in under an hour
- Wild mushrooms develop an almost meaty richness that makes this completely satisfying without any meat
02 -
- Polenta continues to thicken as it sits, so if it gets too stiff, stir in a splash of warm water or milk to loosen it up
- Overcrowding the baking sheet will steam the mushrooms instead of roasting them, so use two sheets if needed
03 -
- Use a whisk rather than a spoon when adding cornmeal to prevent stubborn lumps from forming
- Let the polenta cook slowly over low heat for the smoothest, creamiest texture possible