Creamy Polenta Roasted Mushrooms (Printable Version)

Velvety polenta paired with a savory mix of roasted wild mushrooms and fresh herbs.

# What You'll Need:

→ For the Polenta

01 - 4 cups water or low-sodium vegetable broth
02 - 1 cup coarse cornmeal (polenta)
03 - 1/2 teaspoon salt
04 - 2 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese (optional)
06 - 1/2 cup whole milk or cream

→ For the Roasted Mushrooms

07 - 1 lb mixed wild mushrooms, cleaned and sliced
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh thyme leaves
11 - Salt and freshly ground black pepper, to taste

→ To Serve

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese (optional)

# How To Make It:

01 - Preheat your oven to 425°F.
02 - On a large baking sheet, toss the mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread in an even layer.
03 - Roast the mushrooms for 20-25 minutes, stirring once halfway through, until golden and tender.
04 - Bring the water or broth to a boil in a medium saucepan. Add salt.
05 - Gradually whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 20-25 minutes.
06 - Stir in butter, milk or cream, and Parmesan cheese until fully incorporated and smooth. Adjust seasoning if needed.
07 - Divide the creamy polenta among bowls or plates. Top with roasted mushrooms and their juices. Garnish with parsley and extra Parmesan, if desired.

# Expert Advice:

01 -
  • The way roasted mushrooms develop an almost meaty depth while staying light enough for a weeknight
  • Polenta that comes out perfectly creamy every single time without constant hovering
02 -
  • Lumpy polenta is almost always caused by dumping the cornmeal in too quickly so take your time with that initial whisk
  • The polenta will continue to thicken as it stands so if it seems too loose give it another minute or two
03 -
  • The roasting time for mushrooms can vary based on their moisture content so trust your eyes more than the timer
  • Room temperature butter incorporates more smoothly than cold butter into the finished polenta

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