Creamy Polenta Roasted Mushrooms (Printable Version)

Velvety polenta paired with a savory medley of roasted wild mushrooms and fragrant herbs.

# What You'll Need:

→ Polenta

01 - 1 cup (170 g) coarse cornmeal
02 - 4 cups (950 ml) water
03 - 1 cup (240 ml) whole milk
04 - 2 tablespoons unsalted butter
05 - 1/2 cup (50 g) grated Parmesan cheese
06 - 1 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Roasted Wild Mushrooms

08 - 1 1/2 lbs (680 g) mixed wild mushrooms, cleaned and sliced
09 - 2 tablespoons olive oil
10 - 2 tablespoons unsalted butter, melted
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh thyme leaves
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon freshly ground black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese (optional)

# How To Make It:

01 - Preheat the oven to 425°F (220°C).
02 - In a large bowl, toss the mushrooms with olive oil, melted butter, garlic, thyme, salt, and pepper until evenly coated. Spread the mushrooms out in a single layer on a baking sheet.
03 - Roast the mushrooms for 20–25 minutes, stirring once halfway, until golden brown and crispy at the edges.
04 - While the mushrooms roast, bring water and milk to a gentle simmer in a large saucepan over medium heat.
05 - Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 20–25 minutes.
06 - Stir in butter, Parmesan cheese, salt, and pepper. Taste and adjust seasoning if needed.
07 - Spoon the creamy polenta into bowls. Top with the roasted mushrooms and sprinkle with chopped parsley and extra Parmesan, if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between silky polenta and crispy mushroom edges is pure magic
  • It looks fancy enough for dinner parties but comes together on a weeknight
  • The leftovers reheat beautifully for next-day lunch
02 -
  • Polenta thickens as it sits, so if it gets too stiff, stir in a splash more warm water or milk
  • Don't crowd your mushrooms on the baking sheet or theyll steam instead of roast
  • The polenta will keep bubbling and spitting, so use a larger pan than you think you need
03 -
  • If the polenta starts forming a skin on top, just stir it back in, its still perfectly good
  • Leftover roasted mushrooms are incredible the next day in scrambled eggs or on toast

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