Creamy Polenta Roasted Mushrooms (Printable)
Velvety polenta topped with savory roasted mushrooms and fresh herbs for an elegant main dish.
# What You’ll Need:
→ 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)
# How To Make It:
01 - Preheat the oven to 425°F (220°C).
02 - Toss sliced mushrooms with olive oil, minced garlic, thyme, salt, and pepper on a large baking sheet. Spread them out evenly in a single layer.
03 - Roast mushrooms in the preheated oven for 20 to 25 minutes, stirring once halfway through, until they are golden brown and tender.
04 - While mushrooms roast, bring water and whole milk to a boil in a large saucepan. Add kosher salt.
05 - Gradually whisk in the cornmeal, reduce heat to low, and cook, stirring frequently, until the mixture is thick and creamy, approximately 20 to 25 minutes.
06 - Remove the polenta from heat and stir in unsalted butter, grated Parmesan cheese, and freshly ground black pepper to taste.
07 - Divide polenta into serving bowls, top with roasted mushrooms, sprinkle with chopped parsley, and add additional Parmesan cheese if desired. Serve immediately.
# Expert Tips:
01 -
- The polenta comes out creamy and luxurious without any cream, just butter and patience.
- Roasted mushrooms develop a deep, almost meaty flavor that makes this feel substantial enough for any dinner.
- Everything happens at different times, so you're never overwhelmed, and it all comes together warm on the plate.
02 -
- The polenta will stick to the bottom and burn if you stop stirring, so set a timer and keep your spoon moving—it goes from creamy to scorched pretty fast.
- Don't skip the slow whisking-in of cornmeal; rushing it creates lumps that no amount of stirring can fix, and that teaches you patience the hard way exactly once.
03 -
- Keep a whisk in your hand while the polenta cooks—stirring with a spoon means you'll miss the corners where it starts to stick and burn.
- If you absolutely must make polenta ahead, pour it into an oiled baking dish to cool, then slice and reheat it in a low oven or gently in a pan with a little more butter.