Creamy Polenta Roasted Mushrooms (Printable Version)
Velvety polenta topped with savory roasted mushrooms and fresh herbs in a comforting Italian style.
# What You'll Need:
→ For the Polenta
01 - 4 cups (1 liter) water
02 - 1 cup (160 g) polenta (coarse cornmeal)
03 - 1 cup (240 ml) whole milk
04 - 3 tbsp unsalted butter
05 - 1/2 cup (50 g) grated Parmesan cheese
06 - 1 tsp salt
07 - 1/4 tsp freshly ground black pepper
→ For the Roasted Mushrooms
08 - 1 lb (450 g) mixed mushrooms (cremini, shiitake, oyster, or button), cleaned and sliced
09 - 2 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
→ Garnish
14 - 2 tbsp fresh parsley, chopped
15 - Extra Parmesan cheese, for serving (optional)
# How To Make It:
01 - Preheat oven to 425°F (220°C).
02 - In a large bowl, toss the mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20–25 minutes, stirring once, until golden and tender.
03 - Meanwhile, in a medium saucepan, bring water and milk to a gentle boil. Add salt.
04 - Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 20–25 minutes, until thick and creamy.
05 - Stir in butter, Parmesan, and black pepper. Taste and adjust seasoning as needed.
06 - Divide the creamy polenta among bowls. Top with roasted mushrooms and sprinkle with parsley and extra Parmesan if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between velvety polenta and umami-rich roasted mushrooms creates pure comfort in every bite
- It comes together with minimal effort but tastes like something from a cozy Italian trattoria
02 -
- Polenta thickens as it sits, so if it becomes too firm, stir in a splash of warm water or milk to loosen it up
- Dont skip stirring the polenta frequently, or it will stick to the bottom and develop a gummy texture
03 -
- Use a whisk when adding the polenta to prevent lumps, then switch to a wooden spoon for the rest of the cooking time
- Room temperature ingredients blend more smoothly into the finished polenta