Creamy Polenta with Mushrooms (Printable)

Velvety polenta paired with a savory mix of sautéed mushrooms and fresh herbs for a rich, satisfying dish.

# What You'll Need:

→ Creamy Polenta

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

→ Mushrooms

08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - 1 pound mixed mushrooms (cremini, shiitake, button), sliced
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
13 - 1 tablespoon chopped fresh parsley
14 - Salt and black pepper, to taste

# How to Make It:

01 - In a large saucepan, bring water and milk to a gentle boil. Add salt.
02 - Gradually whisk in polenta, stirring constantly to prevent lumps.
03 - Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes until thick and creamy.
04 - Stir in butter, Parmesan cheese, and black pepper. Cover and keep warm.
05 - Heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and sauté for 6 to 8 minutes until golden and tender.
06 - Add garlic and thyme; cook for 1 to 2 minutes until fragrant. Season with salt and pepper.
07 - Remove from heat and stir in chopped parsley.
08 - Spoon creamy polenta into bowls and top with sautéed mushrooms. Garnish with extra parsley if desired.

# Expert Suggestions:

01 -
  • This dish feels like a comforting hug after a long day, smooth and satisfying in every bite
  • The combination of savory mushrooms and velvety polenta quickly became a go-to when I wanted something special yet simple
02 -
  • Polenta thickens quickly as it cools so keep it warm and stir occasionally to keep that perfect creamy texture
  • Sauté mushrooms in batches if needed to avoid steaming them, which keeps them golden and flavorful
03 -
  • Whisk the polenta slowly and continuously at the start to avoid any grainy lumps
  • Finishing the mushrooms with fresh parsley adds a burst of color and freshness that brightens the whole dish

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