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Mushroom Polenta

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Mushroom Polenta is a comforting dish featuring creamy Parmesan polenta topped with savory sautéed mushrooms. The combination of rich textures and earthy flavors makes it perfect as a main course or hearty side dish.

Ingredients

  • 1 cup polenta (coarse cornmeal)
  • 4 cups water or vegetable broth
  • 2 tablespoons butter
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon olive oil
  • 12 ounces mixed mushrooms, sliced
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped, for garnish
  • Optional: 2 tablespoons heavy cream or mascarpone cheese

Instructions

  1. Bring the water or vegetable broth to a boil in a large saucepan.
  2. Gradually whisk in the polenta to prevent lumps from forming.
  3. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 25 to 30 minutes.
  4. Stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
  5. If using, stir in heavy cream or mascarpone for extra richness.
  6. While the polenta cooks, heat olive oil in a large skillet over medium-high heat.
  7. Add the onion and cook until softened.
  8. Add the mushrooms and cook until browned and tender, about 8 to 10 minutes.
  9. Stir in the garlic and thyme and cook for 1 minute more.
  10. Season the mushroom mixture with salt and black pepper.
  11. Spoon the creamy polenta into serving bowls or onto plates.
  12. Top with the sautéed mushrooms.
  13. Garnish with fresh parsley and additional Parmesan cheese if desired.
  14. Serve immediately while warm and creamy.

Notes

  • Use a blend of cremini, shiitake, oyster, or maitake mushrooms for added depth of flavor.
  • Vegetable broth creates a richer-tasting polenta than water alone.
  • Mascarpone cheese can be added for an extra creamy texture.
  • Add spinach or kale to the mushrooms during the final few minutes of cooking.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat polenta with a splash of broth, milk, or water to restore creaminess.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-polenta/