Creamy Polenta Roasted Mushrooms

One rainy October evening, I found myself standing in front of my pantry with a half-empty box of polenta and a bunch of mushrooms that needed rescuing before they turned dark and soft. I had no grand plan, just a craving for something warm and luxurious that didn't require much thinking. That one improvised dinner turned into a staple I now make whenever the weather shifts or when I need to impress someone without fussing for hours.

I served this to my partner's parents the first time I made it properly, and watching them slow down mid-conversation to focus entirely on their bowls told me everything I needed to know. There's something about polenta's soft, almost pillowy texture that makes people eat more slowly, more thoughtfully, which is exactly the opposite of how most dinners go.

Ingredients

• Coarse cornmeal (polenta), 1 cup: Don't reach for fine cornmeal or regular corn flour; coarse polenta has a better texture and stands up to all that stirring without becoming gluey.
• Water, 4 cups and whole milk, 1 cup: The combination of water and milk creates a lighter, more delicate polenta than using all cream, and you can taste the corn more.
• Unsalted butter, 3 tablespoons: This finishes the polenta with richness; add it at the very end so it stays silky instead of coating the surface.
• Parmesan cheese, 1/2 cup grated: Aged Parmigiano-Reggiano melts into the warm polenta like velvet and adds a salty umami backbone.
• Kosher salt and black pepper: Taste as you go near the end; polenta absorbs seasoning differently depending on how long it's been cooking.
• Mixed mushrooms, 1 pound: Cremini, shiitake, and oyster together create depth; don't use just button mushrooms or the dish tastes one-dimensional.
• Olive oil, 2 tablespoons: Good quality matters here since it's the main fat on the roasted mushrooms and carries flavor.
• Garlic and fresh thyme: Thyme's piney warmth is what turns mushrooms from ordinary to restaurant-level savory.
• Fresh parsley for garnish: A handful of bright green parsley at the end cuts through the richness and makes the dish feel finished.

Instructions

Heat your oven and prep the mushrooms:

Set the oven to 425°F and while it warms, slice your mushrooms and toss them with olive oil, minced garlic, thyme, salt, and pepper on a big baking sheet. Spread them in one layer so they can actually caramelize instead of steam.

Roast the mushrooms until golden:

Slide them into the oven for 20 to 25 minutes, giving them a stir halfway through. They'll go from pale to golden brown, and the kitchen will smell incredible.

Start the polenta base:

While mushrooms roast, pour water and milk into a large saucepan and bring to a boil over high heat. Add salt once it's bubbling.

Whisk in the cornmeal slowly:

This is the moment that determines everything. Lower the heat to medium, then whisk the polenta in gradually in a thin stream while stirring constantly. If you dump it all at once, you'll end up with lumps.

Stir until creamy and thick:

Reduce heat to low and keep stirring with a wooden spoon for 20 to 25 minutes. You're looking for a consistency that moves slowly when you drag a spoon through it, with no gritty texture on your tongue.

Finish with butter, cheese, and seasoning:

Pull the pot off heat and stir in butter, Parmesan, and a few grinds of black pepper. Taste and adjust; it should taste rich and slightly salty.

Serve immediately:

Spoon polenta into bowls, pile the roasted mushrooms on top, scatter parsley and extra cheese if you're feeling generous, and eat while everything is still warm.

Save

The first time someone asked for seconds and then asked how I made it, I realized this dish had crossed from "something I cook" into "something people remember." That's the power of pairing something simple and creamy with something umami-rich and roasted.

The Polenta Truth

Polenta has a reputation for being finicky, mostly because people try to rush it or leave it alone when it needs constant attention. The honest truth is that once you stir it for 20 minutes and taste that first spoonful, you'll understand why Italian grandmothers serve this to people they love. It's comfort in its most refined form.

Why Mushrooms Work So Well

Roasting mushrooms concentrates their natural umami, turning them into something that feels almost meaty despite being completely vegetable. The edges caramelize slightly while the insides stay tender, and the garlic and thyme infuse everything with savory depth. This contrast of textures against the polenta's smoothness is what makes the dish feel balanced and complete.

Building Your Bowl

Assembly matters more than you'd think with a dish this simple. Spoon warm polenta into the center of each bowl first, then pile the mushrooms on top while they're still warm so they release a little of their juices into the polenta. The parsley should be bright and fresh, added just before serving so it doesn't wilt into the warmth.

• If you're vegan, swap butter for olive oil and Parmesan for nutritional yeast or cashew parmesan.
• A drizzle of truffle oil over the top transforms this from weeknight dinner to something special, but it's entirely optional.
• Leftover polenta sets as it cools and can be sliced, fried in butter, and topped with mushrooms again the next day.

Save

This dish never pretends to be more complicated than it is, but somehow it always feels like you made something worth celebrating. Serve it on a regular Tuesday if you want, or pull it out when you need to show someone you care through food.

Recipe FAQs

→ How do I achieve creamy polenta texture?

Gradually whisk coarse cornmeal into boiling water and milk, then cook on low heat while stirring frequently until thick and smooth.

→ What mushrooms work best for roasting?

Mixed varieties like cremini, shiitake, and oyster offer a balance of textures and rich flavors when roasted.

→ Can I prepare this dish vegan-friendly?

Yes, substitute butter with plant-based alternatives and replace Parmesan with nutritional yeast or omit it entirely.

→ What herbs complement the mushrooms?

Fresh thyme and parsley impart fragrant, savory notes that enhance the earthy mushrooms.

→ Any tips for roasting mushrooms evenly?

Arrange mushrooms in a single layer on the baking sheet and stir once midway through roasting to ensure even cooking.