Creamy Polenta Wild Mushrooms (Printable Version)
Velvety polenta topped with sautéed wild mushrooms and fresh herbs for a comforting Italian dish.
# Ingredient List:
→ 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 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Wild Mushroom Topping
08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - 12 ounces mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
11 - 2 garlic cloves, minced
12 - 1 shallot, finely chopped
13 - 1/4 cup dry white wine
14 - 1 tablespoon fresh thyme leaves, plus extra for garnish
15 - Salt and pepper, to taste
16 - 2 tablespoons chopped fresh parsley
# Directions:
01 - In a large saucepan, bring water and milk to a gentle simmer over medium heat. Add salt.
02 - Slowly whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 25 to 30 minutes.
03 - Stir in butter, Parmesan cheese, and black pepper. Adjust seasoning as needed. Cover and keep warm.
04 - Heat olive oil and butter in a large skillet over medium-high heat. Add shallot and cook until translucent, about 1 minute.
05 - Add garlic and sauté for 30 seconds, then add mixed mushrooms. Cook, stirring occasionally, until golden and any released liquid has evaporated, about 6 to 8 minutes.
06 - Pour in white wine and thyme, cooking until the wine has mostly evaporated, approximately 2 minutes. Season with salt and pepper, then stir in fresh parsley off heat.
07 - Spoon creamy polenta into serving bowls. Top with sautéed wild mushrooms and garnish with extra thyme and Parmesan if desired.
# Expert Tips:
01 -
- The polenta comes together in under 30 minutes and requires just a whisk and patience, no fancy techniques needed.
- Wild mushrooms add a depth of flavor that feels restaurant-quality but tastes like home cooking.
- It's naturally vegetarian and gluten-free, yet rich and satisfying enough to anchor any dinner.
02 -
- Polenta needs constant attention while cooking—if you walk away, it can scorch on the bottom and become gritty, so set a timer and stir faithfully.
- Mushrooms release water as they cook, and you must let that liquid evaporate completely before adding wine, or the topping becomes watery instead of rich and concentrated.
- The polenta will thicken more as it cools, so make it slightly looser than you think it should be at the end of cooking.
03 -
- Keep a small ladle of warm milk nearby while stirring polenta, and add it if the mixture seems too stiff—it's much easier to adjust thickness than to fix something too thick.
- Toast your dried herbs like thyme in the warm oil or butter for 10 seconds before adding mushrooms to intensify their flavor without making them taste cooked to death.