Creamy Polenta Mushrooms (Print version)

Velvety polenta combined with sautéed mushrooms and herbs creates a hearty vegetarian dish.

# What you'll need:

→ Creamy Polenta

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

→ Mushrooms

08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - 1 pound mixed mushrooms (cremini, shiitake, button), sliced
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
13 - 1 tablespoon chopped fresh parsley
14 - Salt and pepper, to taste

# How to make it:

01 - Bring water and milk to a gentle boil in a large saucepan. Add salt.
02 - Gradually whisk in polenta, stirring constantly to prevent lumps.
03 - Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes until thick and creamy.
04 - Stir in butter, Parmesan cheese, and black pepper. Cover and keep warm.
05 - Heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and sauté for 6 to 8 minutes until golden and tender.
06 - Add garlic and thyme; cook for 1 to 2 minutes until fragrant. Season with salt and pepper.
07 - Remove from heat and stir in chopped parsley.
08 - Spoon creamy polenta into bowls and top with sautéed mushrooms. Garnish with extra parsley if desired.

# Expert suggestions:

01 -
  • It’s like a warm hug on a plate that feels like sharing a cozy secret with a good friend
  • The combination of silky polenta with earthy mushrooms became my go-to comfort food on busy weeknights
02 -
  • Consistency is everything—stirring frequently during cooking prevents lumps and helps you reach that perfect creamy texture
  • Sauté your mushrooms until they’re beautifully golden to deepen their flavor and add a lovely contrast to the soft polenta
03 -
  • Use a sturdy whisk and a heavy-bottomed pan to avoid sticking and ensure smooth polenta
  • The key secret is slow cooking—don’t rush the process or you’ll miss out on that perfect creaminess

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