Creamy Polenta Wild Mushrooms (Printable)
Velvety polenta topped with sautéed wild mushrooms and fresh herbs for a comforting Italian dish.
# What You’ll Need:
→ Polenta
01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups water
03 - 1 cup whole milk
04 - 2 tbsp unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper
→ Wild Mushroom Topping
08 - 2 tbsp olive oil
09 - 1 tbsp unsalted butter
10 - 12 oz 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 tbsp fresh thyme leaves
15 - Salt and pepper, to taste
16 - 2 tbsp chopped fresh parsley
# How To Make It:
01 - In a large saucepan, bring water and milk to a gentle simmer over medium heat. Add salt.
02 - Gradually whisk in the cornmeal to prevent lumps. Lower heat 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 sauté until translucent, about 1 minute.
05 - Add garlic and cook for 30 seconds. Add mushrooms and sauté, stirring occasionally, until golden and moisture evaporates, 6 to 8 minutes.
06 - Pour in white wine and thyme; cook until wine mostly evaporates, approximately 2 minutes. Season with salt and pepper. Remove from heat and stir in parsley.
07 - Ladle creamy polenta into bowls. Top with sautéed mushrooms and garnish with extra thyme and Parmesan if desired.
# Expert Tips:
01 -
- It turns simple pantry staples into something that feels like a warm hug on a plate.
- The creamy polenta soaks up the garlicky mushroom juices in a way that makes you want to lick the bowl.
- You can make it on a weeknight but serve it to guests who'll think you spent all day cooking.
02 -
- Don't stop stirring the polenta too early or it'll seize up and get lumpy, I've salvaged it with more liquid but it's easier to just keep going.
- Let the mushrooms cook undisturbed for a minute or two before stirring so they get that golden crust instead of steaming.
03 -
- Use a heavy-bottomed saucepan for the polenta so it doesn't scorch on the bottom while you're stirring.
- Save your Parmesan rinds and toss one into the polenta as it cooks for an extra layer of umami.