Creamy Polenta with Mushrooms Recipe

A cozy Italian comfort food recipe featuring creamy cornmeal polenta topped with a rich mix of sautéed mushrooms, garlic, and parmesan. Perfect as a vegetarian main dish or as a hearty side.

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Course: Dinner, Side Dish

Cuisine: Comfort Food, Italian

Prep Time: 10

Cook Time: 30

Resting: 5

Total Time: 45

Servings: servings

Calories: 380kcal

Cost: $12

Equipment

1 Heavy-bottomed pot (4 qt) For cooking polenta evenly
1 Wooden spoon Best for stirring polenta
1 Large skillet (12-inch) To sauté mushrooms without overcrowding
1 Wire whisk For lump-free cornmeal mixing

Ingredients

1 cup Coarse cornmeal (polenta) Use stone-ground if possible
4 cups Vegetable or chicken broth Warm
1 cup Whole milk Adds creaminess
3 tablespoon Butter Unsalted preferred
½ cup Parmesan cheese Freshly grated
Salt and pepper To taste
1 lb Mixed mushrooms Cremini, shiitake, oyster
3 cloves Garlic Minced
¼ cup White wine For deglazing
2 tablespoon Olive oil Extra virgin
sprigs Fresh thyme For flavor
¼ cup Heavy cream Finishing touch
Extra parmesan Garnish
Fresh herbs Thyme or rosemary
Truffle oil Optional garnish

Instructions

Heat broth and milk in pot until simmering.
Slowly whisk in cornmeal; stir to avoid lumps.
Reduce heat; stir every few minutes for 25–30 min until thick.
Stir in butter and parmesan; season with salt & pepper.
Clean and slice mushrooms.
Heat olive oil in skillet, add mushrooms, cook 3–4 min.
Add garlic, thyme, deglaze with wine; finish with cream.
Taste, adjust seasoning; top polenta with mushrooms.
Garnish with parmesan, herbs, truffle oil if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition