Creamy Polenta Roasted Mushrooms (Printable)

Velvety polenta served with savory roasted mushrooms and a touch of fresh herbs.

# What You’ll Need:

→ Polenta

01 - 1 cup coarse cornmeal
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

# Steps:

01 - Set oven to 425°F and prepare for roasting mushrooms.
02 - Combine sliced mushrooms with olive oil, minced garlic, thyme, salt, and pepper; spread evenly on a large baking sheet.
03 - Roast mushrooms for 20 to 25 minutes, stirring once midway, until golden and tender.
04 - Bring water, whole milk, and salt to a boil in a large saucepan.
05 - Gradually whisk in cornmeal, reduce heat to low, and cook stirring frequently for 20 to 25 minutes until thick and creamy.
06 - Remove from heat and stir in unsalted butter, Parmesan cheese, and freshly ground black pepper to taste.
07 - Ladle polenta into bowls, top with roasted mushrooms, sprinkle chopped parsley, and add extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels indulgent and restaurant-quality but honestly takes less effort than ordering takeout.
  • The polenta becomes silky without needing cream or excessive stirring if you know the trick.
  • Mushrooms caramelize into something deeply savory that makes you forget you're eating vegetables.
02 -
  • Polenta can seize up or become gluey if you stop stirring or turn the heat too high, so patience and low heat are non-negotiable.
  • Adding the cornmeal slowly and whisking constantly prevents lumps better than any other technique.
  • Mushrooms release moisture as they roast, so don't crowd the pan or they'll steam; one flat layer is the key to caramelization.
03 -
  • Invest in a good wooden spoon if you don't have one; it won't scrape or scratch the pan while you're stirring polenta constantly, and it somehow makes the whole process feel less arduous.
  • If your polenta gets too thick before the mushrooms finish roasting, add hot water or milk a splash at a time and stir until you reach the right consistency again.

Go Back