Creamy Polenta Roasted Mushrooms

The first time I made polenta, I stood at the stove stirring for what felt like hours, convinced it needed constant attention or would somehow ruin itself. Turns out, that meditative stirring is exactly what makes it so rewarding—the transformation from gritty cornmeal to something silk-smooth feels like kitchen magic. Now this roasted mushroom version is my go-to when I want food that feels like a warm hug.

Last winter, during that stretch when it felt like February would never end, I made this for three friends who had just moved into a new apartment. We ate standing up around their makeshift kitchen island, furniture still in boxes, and somehow those steaming bowls made the unfinished space feel like home.

Ingredients

• Coarse cornmeal (polenta): The coarser grind gives you better texture than instant or fine varieties, plus it holds up beautifully to reheating
• Water and whole milk: The combination keeps the polenta from becoming too rich while still delivering that luxurious creaminess
• Unsalted butter: Lets you control the salt level since you will be seasoning throughout the process
• Grated Parmesan cheese: Freshly grated melts into the polenta better than pre-grated and delivers that umami depth
• Mixed mushrooms: Using a variety adds different textures—cremini for meatiness, shiitake for smokiness, oyster for delicacy
• Fresh thyme: Woodsy herbs pair beautifully with both mushrooms and corn, though rosemary works wonderfully too
• Fresh parsley: Adds a bright, fresh finish that cuts through all that rich creaminess

Instructions

Roast the mushrooms first:

Toss the sliced mushrooms with olive oil, minced garlic, thyme, salt, and pepper on a large baking sheet, then spread them in an even single layer so they roast rather than steam. Slide them into a hot oven at 220°C (425°F) for 20 to 25 minutes, stirring halfway through, until they are golden brown and tender.

Start the polenta base:

While the mushrooms roast, combine the water and milk in a large saucepan and bring it to a gentle simmer over medium heat—watch it closely because milk can bubble over unexpectedly.

Whisk in the cornmeal:

Slowly rain in the polenta while whisking constantly, pouring it in a thin stream to prevent any lumps from forming. Keep whisking for the first minute or two until the mixture thickens slightly and feels smooth.

Simmer until creamy:

Reduce the heat to low and cook for 20 to 25 minutes, stirring frequently with a wooden spoon, until the polenta has thickened and the grains are tender. It should be smooth and pourable, not stiff.

Finish with butter and cheese:

Stir in the butter, Parmesan, salt, and pepper until everything is melted and incorporated. Taste and adjust the seasoning if needed—polenta can take more salt than you might think.

Assemble and serve:

Spoon the hot polenta into bowls and top with the roasted mushrooms and any pan juices from the baking sheet. Garnish with chopped parsley and extra Parmesan if you like, and serve immediately while it is at its creamiest.

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This recipe has become my secret weapon for dinner parties because it looks impressive but requires very little active cooking time. There is something about scraping roasted mushrooms and their juices over a bed of creamy polenta that makes people feel taken care of.

Make It Your Own

Once you have the basic technique down, polenta becomes a canvas for whatever you have on hand. I have topped it with caramelized onions and gorgonzola, roasted tomatoes and fresh mozzarella, even a fried egg and hot sauce when breakfast for dinner feels right.

Choosing Your Mushrooms

While cremini mushrooms are perfectly fine on their own, mixing varieties gives you more interesting textures and flavors. Shiitakes bring a smoky depth, oyster mushrooms become silky when roasted, and even a few wild mushrooms if you find them at the market can elevate the whole dish.

Perfecting The Texture

The difference between good polenta and great polenta comes down to patience and the ratio of liquid to grain. Some recipes call for all water, some for all milk, but I find the combination gives you the best of both worlds—richness without heaviness.

• If the polenta seems too thick, add liquid a tablespoon at a time until it reaches the consistency you like
• For extra luxury, finish with a drizzle of olive oil or a knob of cold butter right before serving
• The polenta will continue to absorb liquid as it sits, so err on the slightly looser side when you first make it

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There is something deeply satisfying about a dish that requires so little but gives so much back. Hope this brings as much comfort to your table as it has to mine.

Recipe FAQs

→ What makes polenta creamy in this dish?

Slow cooking polenta with a mix of water and whole milk, along with constant stirring, creates a smooth, creamy texture enhanced by butter and Parmesan cheese.

→ How are the mushrooms prepared to enhance flavor?

The mushrooms are tossed with olive oil, garlic, thyme, salt, and pepper, then roasted until golden and tender, which intensifies their savory, earthy taste.

→ Can this dish be adapted for a vegan diet?

Yes, substitute plant-based milk and vegan butter, and omit or replace Parmesan with a vegan alternative to maintain creaminess and richness.

→ What herbs complement the roasted mushrooms?

Fresh thyme is used in roasting to impart a gentle herbal aroma, while chopped parsley is added as a bright fresh garnish.

→ What should I serve alongside this creamy polenta and mushrooms?

This dish pairs well with sautéed greens or a crisp green salad to add freshness and balance to the hearty textures.