Creamy Polenta with Mushrooms

This creamy polenta with mushrooms transforms simple ingredients into a luxurious, restaurant-quality dish that's surprisingly easy to make at home. The velvety texture of slow-cooked cornmeal paired with earthy, caramelized mushrooms creates a perfect comfort food experience that's both elegant and satisfying.

I first made this polenta during a particularly cold winter night when I craved something warm and comforting but still sophisticated. The way the butter melts into the polenta creating silky waves of flavor still makes me smile every time I prepare it.

Ingredients

• Cornmeal: Choose medium grind for the best texture balance
• Vegetable broth: Using broth instead of water adds depth to your polenta
• Parmesan cheese: Fresh grated provides the best melt and flavor
• Butter: Unsalted allows you to control the seasoning better
• Mushrooms: A mix of varieties offers the most complex flavor profile
• Garlic cloves: Fresh minced garlic provides aromatic punch that powdered cannot match

Step-by-Step Instructions

Prepare Your Ingredients:

Measure all ingredients before beginning. Slice mushrooms uniformly about 1/4 inch thick to ensure even cooking. Mince garlic finely and set aside. Having everything ready makes the cooking process much smoother.

Start The Polenta:

Pour vegetable broth into a heavy-bottomed pot and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to medium-low. This is critical because too high heat will cause splattering and uneven cooking. Slowly pour the cornmeal into the liquid while whisking continuously to prevent lumps from forming. The gradual addition is essential for smooth texture.

Cook The Polenta:

Maintain a low simmer and stir frequently for about 20 minutes. The polenta will begin to thicken within the first 5 minutes, but patience yields the best texture. Continue stirring regularly to prevent scorching on the bottom. The polenta is ready when it pulls away slightly from the sides of the pot and has a creamy consistency that coats the back of a spoon.

Finish The Polenta:

Remove from heat and stir in the Parmesan cheese and butter until completely melted and incorporated. Cover and set aside to keep warm while preparing the mushrooms. The residual heat will continue to melt the cheese and butter, creating a silky texture.

Sauté The Mushrooms:

Heat a large skillet over medium-high heat until hot. Add a tablespoon of olive oil and a small pat of butter. Once the butter stops foaming, add the sliced mushrooms in a single layer. Let them cook undisturbed for 2-3 minutes to develop a golden brown color. Stir and continue cooking until they reduce in size and release their moisture.

Add Aromatics:

When mushrooms are nearly done, add the minced garlic and sauté for just 30-60 seconds until fragrant but not browned. Browning garlic creates bitterness. Season with salt and freshly ground black pepper to taste.

Serve:

Spoon the warm polenta onto plates or into shallow bowls, creating a small well in the center. Top with the sautéed mushrooms and their juices. Garnish with additional grated Parmesan and fresh herbs if desired.

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The first time I served this dish to my Italian neighbor, she closed her eyes with the first bite and smiled. She told me her grandmother made polenta every Sunday in the small village where she grew up. Now whenever I make it, I think of that connection across generations and cultures that good food can create.

Making Perfect Polenta

The secret to truly great polenta lies in the cooking time and liquid ratio. Many recipes rush this process, but allowing the cornmeal to slowly absorb the liquid transforms it from gritty to sublime. Think of polenta as the Italian version of grits. The slow cooking process allows the starch in the cornmeal to fully release and create that signature creamy texture. If you find your polenta becoming too thick during cooking, simply add a splash more broth or water and continue stirring.

Mushroom Magic

While button mushrooms work perfectly well in this recipe, exploring different varieties elevates the dish considerably. Consider using a mix of cremini, shiitake, and oyster mushrooms for a more complex flavor profile. Each variety brings unique textures and tastes. The key to perfectly sautéed mushrooms is not crowding the pan and allowing them to brown before stirring. Resist the urge to salt them immediately as salt draws out moisture and prevents browning. Add salt only in the final minutes of cooking.

Serving Suggestions

This creamy polenta with mushrooms works beautifully as either a main course or a sophisticated side dish. For a complete vegetarian meal, consider adding a simple green salad dressed with lemon vinaigrette to cut through the richness. If serving as a side, it pairs wonderfully with roasted chicken, grilled steak, or seared fish. For a stunning presentation at dinner parties, serve in individual shallow bowls with a drizzle of high-quality olive oil and a sprinkle of fresh thyme or chives.

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Enjoy the warm, comforting textures and flavors of this delicious dish!

Frequently Asked Questions

→ What type of mushrooms work best for this dish?

While any mushrooms will work, cremini, shiitake, or oyster mushrooms offer the best flavor. For extra luxury, try a mix including porcini or chanterelles. Button mushrooms are fine for a milder taste, but wild varieties provide deeper umami notes that complement the creamy polenta beautifully.

→ Can I make polenta ahead of time?

Yes! Prepare the polenta up to 2 days ahead and refrigerate. To reheat, add a splash of broth or water and warm over low heat, stirring frequently. You may need to add more liquid to reach the desired consistency as polenta tends to thicken when refrigerated.

→ Is there a dairy-free version of this dish?

Absolutely. Replace butter with olive oil, and substitute nutritional yeast or dairy-free Parmesan alternatives for the cheese. You can also enrich the polenta with a splash of coconut cream or cashew cream for similar richness without dairy.

→ What can I serve with creamy polenta and mushrooms?

This versatile dish pairs wonderfully with roasted vegetables, a simple green salad, or grilled protein. For a complete Italian-inspired meal, serve alongside braised greens with garlic or a tomato-based side. It's substantial enough to stand alone but complements many accompaniments.

→ How do I know when polenta is fully cooked?

Properly cooked polenta should be smooth and creamy without any grittiness. The grains should be fully hydrated and soft. If you run a spoon through the mixture, it should leave a trail that slowly fills back in. The total cooking time is typically 20-30 minutes for regular cornmeal.

→ Can I use quick-cooking polenta for this recipe?

While quick-cooking polenta works in a pinch (reducing cooking time to about 5 minutes), traditional cornmeal produces superior texture and flavor. The longer cooking process allows the cornmeal to fully hydrate and develop a silkier consistency that pairs beautifully with the mushrooms.