Creamy Polenta Roasted Mushrooms (Printable Version)

Velvety polenta topped with savory roasted mushrooms and fresh herbs for a warm, satisfying dish.

# What You Need:

→ Polenta

01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups water
03 - 1 cup whole milk
04 - 3 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon kosher salt
07 - Freshly ground black pepper, to taste

→ Roasted Mushrooms

08 - 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
09 - 2 tablespoons olive oil
10 - 2 garlic cloves, minced
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Additional Parmesan cheese, optional

# How to Make It:

01 - Set the oven to 425°F and prepare a large baking sheet.
02 - Toss sliced mushrooms with olive oil, minced garlic, thyme, salt, and pepper; spread evenly on the baking sheet.
03 - Roast mushrooms for 20 to 25 minutes, stirring once until golden brown and tender.
04 - Bring water, whole milk, and salt to a boil in a large saucepan.
05 - Slowly whisk in the cornmeal, reduce the heat to low, and simmer while stirring frequently until the mixture thickens and becomes creamy, about 20 to 25 minutes.
06 - Remove from heat, then stir in butter, Parmesan cheese, and season with black pepper to taste.
07 - Divide polenta into bowls and top with roasted mushrooms, chopped parsley, and additional Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • The polenta takes less than 30 minutes and becomes impossibly silky with just a bit of attention and butter.
  • Roasted mushrooms develop this caramelized depth that makes the whole dish feel restaurant-worthy without pretension.
  • It's naturally vegetarian and gluten-free, so you can serve it to almost anyone without fussing over substitutions.
02 -
  • Constant stirring prevents lumps and that grainy texture—set a timer and don't skip the stirring, even though your arm gets tired.
  • Mushrooms release water as they cook, so spreading them in a single layer and roasting at high heat is what makes them caramelize instead of steam.
  • Polenta continues to thicken as it cools, so finish it slightly looser than you think you want it to be, or you'll end up with something too stiff.
03 -
  • Buy whole Parmesan and grate it yourself—pre-grated cheese has anti-caking agents that change how it melts into the polenta.
  • If your polenta gets too thick before serving, stir in a splash of warm milk or cream to loosen it back to that perfect creamy consistency.

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