Creamy Polenta Roasted Mushrooms

The first time I had properly made polenta was at a tiny trattoria in Florence, where the owner nonchalantly stirred a massive copper pot while chatting with regulars. It was nothing like the grainy, institutional version I'd had before, this one was impossibly smooth and rich without being heavy. That evening changed everything I thought I understood about cornmeal.

Last winter I made this for my friend who swears she hates polenta. She took one bite, went completely silent, then asked if I could teach her the method. Thats when I knew this recipe wasnt just for dinner anymore, it was a conversation starter.

Ingredients

• Water or vegetable broth: Broth adds subtle depth but water lets the corn flavor shine
• Coarse cornmeal: Finer grind makes gluey polenta while coarse gives that perfect texture
• Butter and Parmesan: Finish with these off heat for maximum creaminess without separating
• Mixed wild mushrooms: The variety matters because each type brings different textures and earthy notes
• Fresh thyme: Dried works in a pinch but fresh thyme makes the mushrooms sing

Instructions

Get the mushrooms going first:

Toss them with oil garlic thyme salt and pepper spread on a baking sheet and roast at 425°F for 20 to 25 minutes stirring halfway until theyre golden and tender

Bring your liquid to a boil:

Heat 4 cups of water or broth in a medium saucepan and add salt to the boiling liquid

Whisk in the polenta gradually:

Pour in the cornmeal in a slow steady stream while whisking constantly to prevent any lumps from forming

Simmer and stir:

Reduce heat to low and cook for 20 to 25 minutes stirring frequently until the polenta pulls away from the sides of the pan

Finish with the good stuff:

Stir in butter milk or cream and Parmesan until completely melted and smooth then adjust seasoning if needed

Assemble the bowls:

Divide polenta among plates top with roasted mushrooms and their pan juices and finish with fresh parsley and extra Parmesan

Save

My grandmother would have loved how something so humble could feel so luxurious. I served this at a dinner party once and everyone treated it like restaurant food.

Making It Your Own

That splash of white wine in the mushroom pan before roasting creates tiny sticky pockets of flavor that make people ask what your secret ingredient is.

Texture Secrets

Ive found that letting the polenta rest for a few minutes after stirring in the dairy gives it that restaurant quality consistency that holds up better when you add the mushrooms on top.

Serving Ideas

This works beautifully as a main with a simple green salad but also pairs perfectly with grilled chicken or roasted eggplant.

• Keep some extra warm milk handy to loosen the polenta if it gets too thick
• A drizzle of good olive oil over the finished dish adds richness without dairy
• Fresh rosemary can swap in for thyme when you want a more piney forward flavor

Save

Some dishes are just meant to be shared slowly preferably with good wine and even better conversation.

Recipe FAQs

→ What type of cornmeal is best for creamy polenta?

Coarse cornmeal works best, as it cooks evenly into a smooth, creamy consistency without becoming gluey.

→ How do you get mushrooms tender and flavorful when roasting?

Toss mushrooms with olive oil, garlic, thyme, salt, and pepper, then roast at high heat until golden and juicy, stirring once halfway through.

→ Can this dish be made dairy-free?

Yes, substitute butter and milk with olive oil and plant-based milk, and use vegan cheese or omit Parmesan.

→ How long should polenta be cooked for creamy texture?

Cook polenta slowly over low heat, whisking frequently for about 20–25 minutes until thickened and velvety.

→ What herbs complement roasted wild mushrooms best?

Fresh thyme provides aromatic depth, while parsley adds brightness as a finishing touch.