Creamy Polenta Roasted Mushrooms (Printable Version)

Velvety polenta topped with savory roasted mushrooms and fresh herbs offers a hearty, satisfying dish.

# What You'll Need:

→ Polenta Base

01 - 1 cup (170 g) coarse cornmeal
02 - 4 cups water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - ½ cup grated Parmesan cheese
06 - 1 teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Roasted Mushrooms

08 - 1 lb mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
09 - 2 tablespoons olive oil
10 - 2 garlic cloves, minced
11 - 1 tablespoon fresh thyme leaves
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Extra Parmesan cheese for serving

# How To Make It:

01 - Preheat the oven to 425°F for mushroom roasting.
02 - On a large baking sheet, toss mushrooms with olive oil, minced garlic, fresh thyme, salt, and pepper. Spread in a single layer for even roasting.
03 - Roast mushrooms for 20–25 minutes, stirring once halfway through cooking, until golden brown and tender.
04 - In a large saucepan, bring water and milk to a gentle simmer over medium heat.
05 - Slowly whisk in the coarse cornmeal, stirring constantly to prevent lumps from forming.
06 - Reduce heat to low and cook, stirring frequently, for 20–25 minutes until mixture thickens to a creamy consistency.
07 - Stir in butter, Parmesan cheese, salt, and pepper. Taste and adjust seasoning as needed.
08 - Spoon creamy polenta into bowls or plates. Top with roasted mushrooms and any pan juices. Garnish with chopped parsley and additional Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The earthy mushrooms become golden and concentrated in the oven, creating little flavor bombs that contrast perfectly with the creamy polenta
  • It comes together faster than you think, and most of the cooking time is hands-off while the mushrooms roast
  • This is one of those vegetarian dishes that never leaves anyone asking wheres the dinner
02 -
  • Polenta thickens as it sits, so if you need to hold it before serving, stir in a splash more water or milk and reheat gently
  • Do not salt the mushrooms before roasting—drawing out their moisture prevents them from developing those golden brown edges
  • Leftover polenta can be spread into a pan, chilled, then sliced and fried for breakfast the next day
03 -
  • Use a whisk when you first add the cornmeal to prevent lumps, then switch to a wooden spoon for the longer simmer
  • Room temperature butter incorporates more smoothly into hot polenta than cold butter straight from the fridge
  • If you want to make this ahead, cook the polenta, spread it in a baking dish, and reheat it covered at 180°C (350°F) while you roast the mushrooms

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