Creamy Polenta Wild Mushrooms (Printable Version)

Velvety polenta topped with a sautéed mix of wild mushrooms and fresh herbs for a rustic Italian meal.

# What You Need:

→ Polenta

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

→ Wild Mushroom Topping

08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - 12 ounces mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
11 - 2 garlic cloves, minced
12 - 1 shallot, finely chopped
13 - 1/4 cup dry white wine
14 - 1 tablespoon fresh thyme leaves
15 - Salt and pepper, to taste
16 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - In a large saucepan, bring water and milk to a gentle simmer over medium heat. Add salt.
02 - Gradually whisk in the cornmeal to prevent lumps. Lower heat and cook, stirring frequently, until thick and creamy, about 25 to 30 minutes.
03 - Incorporate butter, Parmesan cheese, and black pepper. Adjust seasoning as needed. Cover and keep warm.
04 - Heat olive oil and butter in a large skillet over medium-high heat. Add shallot and sauté for 1 minute until translucent.
05 - Add minced garlic and cook for 30 seconds. Add mushrooms and sauté, stirring occasionally, until golden and moisture evaporates, about 6 to 8 minutes.
06 - Pour in dry white wine and thyme leaves; cook until most of the wine evaporates, approximately 2 minutes. Season with salt and pepper, then remove from heat and stir in chopped parsley.
07 - Spoon the creamy polenta into serving bowls. Top with the sautéed wild mushrooms and garnish with additional thyme and Parmesan if desired.

# Expert Tips:

01 -
  • The polenta base is naturally creamy without fussing with cream, just milk and stirring.
  • Wild mushrooms turn into something almost meaty when you let them sit and golden in the pan—even non-vegetarians ask for seconds.
  • It comes together faster than you'd expect for something that tastes like you've been simmering it all day.
02 -
  • If your polenta seems too thick before serving, stir in a splash of warm milk—it'll loosen up without changing the flavor.
  • Don't skip the step of letting mushrooms dry out in the pan; watery mushrooms are the only thing that ruins this dish.
  • Polenta keeps warm for maybe twenty minutes once it's done, so time the mushrooms to finish right as you're done stirring.
03 -
  • If you have a small heatproof spatula, use it instead of a wooden spoon for stirring polenta—it scrapes the corners of the pan better and your arm won't get as tired.
  • A splash of reserved mushroom cooking liquid stirred into the polenta at the very end deepens the flavor without adding dairy.

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