Name: Creamy Polenta with Roasted Mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: For the mushrooms; 1 pound mixed mushrooms sliced; 2 tablespoons olive oil; 2 garlic cloves minced; 1 teaspoon fresh thyme leaves; 1/2 teaspoon salt; Freshly ground black pepper; For the polenta; 1 cup coarse polenta; 3 cups water; 1 cup whole milk; 1/2 teaspoon salt; 2 tablespoons unsalted butter; 1/2 cup freshly grated Parmesan; Freshly ground black pepper; For serving; Chopped parsley; Extra Parmesan optional

01

Overview

Prep15 min

Cook35 min

Total50 min

Servings4

DifficultyEasy

02

Ingredients

For the mushrooms1 pound mixed mushroomssliced2 tablespoons olive oil2 garlic clovesminced1 teaspoon fresh thyme leaves1/2 teaspoon salt Freshly ground black pepper For the polenta1 cup coarse polenta3 cups water1 cup whole milk1/2 teaspoon salt2 tablespoons unsalted butter1/2 cup freshly grated Parmesan Freshly ground black pepper For serving Chopped parsley Extra Parmesanoptional

03

Equipment

Sheet pan
Medium pot
Whisk
Wooden spoon
Knife and cutting board

04

Method

01

Roast the mushrooms

1) Preheat the oven to 425°F. 2) Toss the mushrooms with olive oil, garlic, thyme, salt, and pepper. 3) Spread them in a single layer on a baking sheet. 4) Roast for 20–25 minutes, stirring once halfway through, until browned and their excess moisture has cooked away.

02

Cook the polenta

1) Bring the water, milk, and salt to a gentle boil in a saucepan. 2) Slowly whisk in the polenta. 3) Reduce the heat to low and cook for about 20–25 minutes, stirring frequently, until thick and creamy. 4) Remove from the heat and stir in the butter and Parmesan. 5) Taste and adjust salt and pepper.

03

Assemble and serve

Spoon the polenta into bowls and top with the roasted mushrooms, parsley, and extra Parmesan.

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Tips

NoteSpread the mushrooms out. If they are crowded together, they steam instead of roast and never get those browned edges.

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Nutrition

NoteNutrition varies by ingredient brands, toppings, and serving size.

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Storage

RefrigeratorStore polenta and mushrooms separately in the refrigerator for up to 3 days. Reheat polenta with a splash of milk or water to loosen it.

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Frequently asked

Why did my polenta become very thick?+

Polenta firms up quickly as it cools. Stir in warm water or milk until it returns to a creamy texture.

Which mushrooms work best?+

Cremini, shiitake, oyster mushrooms, or a mixture all work well.

Creamy Polenta with Roasted Mushrooms

Overview

Ingredients

Equipment