Creamy Polenta Roasted Mushrooms

The first time I made this dish, it was a rainy Sunday and I was craving something that felt like a warm hug. I stumbled upon some beautiful mixed mushrooms at the farmers market and remembered how my nonna used to make polenta when I was little. The way the creamy cornmeal and earthy mushrooms came together felt absolutely magical. Now its my go-to whenever I need comfort food that still feels elegant enough for company.

Last winter, I served this to friends who had just moved into their new apartment, exhausted and hungry. Watching their eyes light up after that first spoonful was priceless. One of them actually sighed and said this was exactly what they didnt know they needed. Since then, whenever someone asks what dish feels like home, this is the first thing I think of.

Ingredients

• Water and whole milk: The combination creates the perfect texture, milk adds richness while water keeps it from being too heavy
• Coarse polenta: Using stone-ground cornmeal gives you better texture and flavor than instant versions
• Unsalted butter: Lets you control the salt level while adding that luxurious finish
• Grated Parmesan: Brings a salty, nutty depth that ties everything together beautifully
• Mixed mushrooms: A variety adds complexity, but button mushrooms work perfectly fine if thats what you have
• Fresh thyme: Earthy and aromatic, it pairs so naturally with mushrooms
• Fresh parsley: Adds brightness and color to cut through the richness

Instructions

Get the mushrooms roasting:

Toss your sliced mushrooms with olive oil, minced garlic, thyme, salt, and pepper until theyre evenly coated. Spread them on a baking sheet and roast at 425°F until golden and tender, giving them a stir halfway through.

Start the polenta base:

Bring the water and milk to a gentle boil in a medium saucepan and add the salt. The liquid should be bubbling slightly, not violently.

Whisk in the polenta:

Gradually pour in the polenta while whisking constantly to prevent any lumps from forming. This step is worth the extra effort for silky smooth results.

Cook until creamy:

Reduce heat to low and cook for 20 to 25 minutes, stirring frequently to prevent sticking. The polenta is ready when it pulls away from the sides of the pan and feels velvety.

Finish with butter and cheese:

Stir in the butter, Parmesan, and black pepper until melted and fully incorporated. Taste and adjust the seasoning if needed.

Assemble and serve:

Spoon the creamy polenta into bowls and top generously with the roasted mushrooms. Sprinkle with fresh parsley and extra Parmesan before serving immediately.

Save

There was this one dinner party where I completely forgot to buy fresh herbs. The dish still turned out wonderful, but I learned that little finishing touches really do matter. Now I always keep fresh parsley and thyme on hand specifically for this recipe.

Make It Your Own

Sometimes I like to add a splash of white wine to the mushrooms before roasting, or crumble some goat cheese on top instead of extra Parmesan. A drizzle of truffle oil right before serving takes it to another level.

Perfect Pairings

A light red wine like Pinot Noir or a crisp white like Pinot Grigio complements the earthy mushrooms beautifully. If you want to make it a full meal, a simple arugula salad with lemon vinaigrette balances the richness perfectly.

Make-Ahead Magic

You can roast the mushrooms up to two days ahead and reheat them gently while the polenta cooks. The polenta is best made fresh, but you can hold it over very low heat for about 30 minutes, stirring occasionally and adding more liquid as needed.

• Leftover polenta can be poured into a greased dish, chilled, then sliced and pan-fried for breakfast the next day
• If you need to reheat this dish, add a splash of milk and warm gently over low heat
• The mushroom topping also works beautifully over pasta, risotto, or even toast

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This dish has a way of making any ordinary Tuesday feel like a special occasion.

Recipe FAQs

→ What type of cornmeal is best for polenta?

Coarse cornmeal is preferred for a traditional creamy texture, as it cooks evenly and gives a slightly grainy, rustic feel.

→ Can I substitute milk in the polenta preparation?

Yes, plant-based alternatives like almond or oat milk work well, offering a similar creaminess while keeping it dairy-free.

→ How do I know when the mushrooms are perfectly roasted?

Mushrooms should be golden brown with slightly crisp edges and tender inside after roasting for 20–25 minutes at high heat.

→ What herbs complement the flavors best?

Fresh thyme works wonderfully during roasting, while parsley adds a fresh finish, balancing the earthiness of the mushrooms.

→ Is it possible to make this dish gluten-free?

Yes, polenta is naturally gluten-free, but always verify that the cornmeal and Parmesan cheese are certified gluten-free.