Creamy Polenta Roasted Mushrooms (Printable Version)

Velvety polenta enhanced with savory roasted mushrooms and a sprinkle of fresh herbs.

# Ingredient List:

→ Polenta

01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups water
03 - 1 cup whole milk
04 - 3 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon kosher salt
07 - Freshly ground black pepper to taste

→ Roasted Mushrooms

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

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Additional Parmesan cheese for serving, optional

# Directions:

01 - Set the oven temperature to 425°F (220°C).
02 - Combine sliced mushrooms with olive oil, minced garlic, thyme, salt, and pepper on a baking sheet, spreading them evenly.
03 - Place mushrooms in the oven and roast for 20 to 25 minutes, stirring once halfway through, until golden and tender.
04 - In a large saucepan, bring water and whole milk to a boil, then add kosher salt.
05 - Gradually whisk in the cornmeal while reducing heat to low. Stir frequently for 20 to 25 minutes until the mixture is thick and creamy.
06 - Remove from heat, and incorporate unsalted butter, grated Parmesan, and freshly ground black pepper to taste.
07 - Ladle polenta into serving bowls, top with roasted mushrooms and chopped parsley, and add extra Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • Polenta feels fancy but comes together in about the time it takes to roast the mushrooms, so you actually have time to pour yourself a glass of wine.
  • Those deep, caramelized mushrooms taste like they spent all day cooking, but they're ready in 25 minutes tops.
  • It's the kind of dish that works solo on a weeknight or dressed up for guests without any scrambling.
02 -
  • Polenta will stick to the bottom of the pot and burn if you don't stir it constantly. I learned this the hard way the first time, and now I set a timer and stay committed.
  • The cornmeal thickens as it cools, so it should look slightly looser than you think it needs to be when you finish cooking.
  • Mushrooms release water when they first hit the heat, so don't panic if the baking sheet looks wet at first. That moisture will cook off and they'll caramelize beautifully.
03 -
  • Use freshly grated Parmesan rather than the pre-grated kind. It melts smoother and tastes noticeably better in something this simple.
  • Don't skip the constant stirring during cooking. It prevents lumps and ensures even cooking, and honestly, it's meditative.
  • Taste the polenta as you go and season in stages. You can always add more salt or pepper, but you can't take it out.

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