Creamy Polenta Mushrooms (Printable Version)
Rich polenta simmered to creamy perfection, topped with golden sautéed mushrooms and fresh herbs.
# What You Need:
→ Polenta
01 - 4 cups water
02 - 1 cup coarse cornmeal (polenta)
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - ½ cup grated Parmesan cheese
06 - 1 teaspoon salt
07 - ¼ teaspoon black pepper
→ Mushrooms
08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - 1 pound mixed mushrooms (cremini, shiitake, oyster, or button), sliced
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
13 - Salt and pepper, to taste
14 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Bring water and whole milk to a gentle simmer in a medium saucepan; season with salt. Gradually whisk in the polenta, stirring continuously to avoid lumps.
02 - Lower heat and simmer, stirring frequently, for 25 to 30 minutes until the mixture thickens to a creamy consistency. Add water or milk if it becomes too thick.
03 - Incorporate unsalted butter, Parmesan cheese, and black pepper into the polenta. Keep warm over very low heat, stirring occasionally.
04 - Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add mixed mushrooms and sauté for 6 to 8 minutes until golden and tender.
05 - Stir in minced garlic and thyme; cook for 1 to 2 minutes until fragrant. Season with salt and pepper to taste.
06 - Ladle creamy polenta onto serving plates, top with sautéed mushrooms, and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- It's like sharing a little secret about comfort food that's easy yet so elegant
- The flavors really meld together in a way that makes you want to come back for seconds
02 -
- Slowly whisking the polenta into simmering liquids prevents clumps and ensures smoothness
- Adding a splash of cream at the end can transform this from simple to luxuriously rich
03 -
- Don't rush the polenta cooking time; the slow simmer brings out that silky creaminess
- The secret to perfect mushrooms is cooking them in a hot pan without overcrowding, so they brown instead of steam