Creamy Polenta Roasted Mushrooms (Printable)

Velvety polenta topped with savory roasted mushrooms, ideal for a cozy and elegant meal or side.

# Ingredient List:

→ Polenta

01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups vegetable broth
03 - 1 cup whole milk
04 - 3 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Roasted Mushrooms

08 - 1 pound mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
09 - 2 tablespoons olive oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Extra grated Parmesan (optional)

# Steps:

01 - Preheat the oven to 425°F.
02 - In a large bowl, toss the sliced mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread evenly on a baking sheet.
03 - Roast mushrooms for 20-25 minutes, stirring once halfway, until golden and crisp at the edges.
04 - Bring the vegetable broth and milk to a gentle simmer in a large saucepan.
05 - Gradually whisk in the polenta. Reduce heat to low and cook, stirring often, until thick and creamy, about 20 minutes.
06 - Stir in butter, Parmesan, salt, and pepper. Adjust seasoning to taste.
07 - Divide the creamy polenta among bowls. Top with roasted mushrooms, sprinkle with parsley, and extra Parmesan if desired. Serve warm.

# Expert Advice:

01 -
  • The contrast between silky polenta and crisp edged roasted mushrooms creates the kind of texture harmony that makes you close your eyes while eating
  • It comes together with pantry staples but tastes like something from a cozy Italian trattoria on a rainy evening
  • You can make the components ahead and reheat them without losing any of that luxurious creaminess
02 -
  • Purists insist on stirring polenta constantly, but I've found that frequent stirring every few minutes works fine if you keep the heat low
  • The polenta will continue to thicken as it stands, so if it seems too thick while cooking, whisk in a splash more broth or water
  • Mushrooms shrink dramatically in the oven, so don't be alarmed when that huge mound becomes a modest layer on top of the polenta
03 -
  • Use a whisk instead of a wooden spoon when adding the cornmeal to prevent lumps from forming
  • Let the roasted mushrooms sit on the hot pan for a few minutes after they come out of the oven so they develop even more flavor

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