Creamy Polenta Roasted Mushrooms

There's something about stirring a pot of polenta that grounds me, the way the cornmeal slowly transforms into something velvety and rich. I discovered this combination on a chilly autumn evening when I had roasted mushrooms left over from another meal and realized they'd be perfect nestled into a bowl of creamy polenta. That first taste convinced me it was the kind of dish that could stand proudly on any table, whether it's a quiet weeknight dinner for one or an elegant meal for guests.

I remember my sister arriving unexpectedly on a rain-soaked afternoon, and I had almost nothing in the pantry except cornmeal and mushrooms. An hour later, we were sitting with bowls of this in our laps, and she said it tasted like something we'd traveled to find. That moment taught me that sometimes the simplest ingredients, treated with care, become the most memorable meals.

Ingredients

• Coarse cornmeal (polenta, 1 cup): Look for polenta that's bright golden and granular. This is what creates that luxurious texture, and I've learned that the quality of your cornmeal really matters here. Buy from bulk bins if you can, where it's usually fresher.
• Water or vegetable broth (4 cups): Broth adds depth, but if you use it, make sure it's low-sodium so you control the seasoning. I prefer a mix of broth and water to keep things balanced.
• Whole milk (1 cup): This is what makes the polenta truly creamy. Plant-based alternatives work beautifully, especially oat milk, which adds its own subtle sweetness.
• Unsalted butter (2 tbsp): Finish your polenta with real butter if you can. It makes a noticeable difference in the final flavor and richness.
• Grated Parmesan cheese (1/2 cup): Freshly grated tastes worlds better than pre-grated. The pre-grated has additives that prevent clumping, and they interfere with creating that silky texture.
• Salt (1 tsp): Start with less than you think you need, since Parmesan adds saltiness too.
• Freshly ground black pepper: This is not optional in my kitchen. Pre-ground just doesn't compare.
• Mixed mushrooms (1 lb): Cremini, shiitake, oyster, or button all work, but a mix gives you different flavors and textures. Clean them gently with a damp cloth rather than washing them.
• Olive oil (2 tbsp): Good quality makes a difference here since it's not being cooked down into a long sauce.
• Garlic cloves, minced (2): Fresh garlic is non-negotiable. The smell of it hitting hot oil is part of the magic.
• Fresh thyme leaves (1 tsp): Thyme is my go-to for mushrooms. Dried works if fresh isn't available, but use half the amount.
• Chopped fresh parsley (2 tbsp): This finishes the dish with brightness and color. Add it just before serving.

Instructions

Get Everything Ready:

Turn your oven on to 425°F and give it a few minutes to heat through. This matters more than you'd think, because hot pan equals properly caramelized mushrooms. While that's warming, slice your mushrooms fairly thick, about a quarter inch. Mince your garlic and grab your thyme. This is the part where having everything prepped before you start makes the next 40 minutes feel calm and organized.

Roast the Mushrooms Until They're Golden:

Toss your mushroom slices with the olive oil, garlic, thyme, salt, and pepper on a baking sheet. Spread them in a single layer, not piled on top of each other, because they need to touch the hot pan to get that beautiful caramelization. Slide them into the oven and roast for about 20 to 25 minutes. Around the halfway point, give them a stir so they color evenly. You're looking for golden edges and a slight crispness. Trust your nose here, too, the smell when they're perfect is unmistakable.

The Part Where Magic Happens with the Polenta:

While the mushrooms are roasting, bring your water or broth and milk to a simmer in a medium saucepan over medium heat. This takes about 5 minutes. Once it's steaming gently, reduce the heat to medium-low. Here's the crucial part: slowly whisk in your cornmeal, a bit at a time, whisking constantly. This prevents lumps from forming. It should look like you're whisking thick clouds into liquid. Once all the cornmeal is in, switch to a wooden spoon because you'll be stirring frequently from here on out.

Stir and Let the Polenta Become Silky:

Keep the heat on low and stir every minute or so for the next 25 to 30 minutes. This is meditative work. You'll feel the polenta slowly become thicker and creamier. The heat should be just high enough that there's the tiniest bubble breaking through the surface occasionally, but not a rolling boil. When a spoon drawn through it leaves a trail that slowly fills back in, you're close. When it barely fills back in at all, you're there.

Finish with Richness:

Turn off the heat and stir in the butter until it melts completely. Then add your Parmesan cheese and stir until fully incorporated and silky. Taste it and season with salt and pepper. You might need less salt than you expect because the cheese is already salty.

Come Together on the Plate:

Spoon the creamy polenta onto plates or a serving platter, creating a small nest or base. Pile the roasted mushrooms generously on top. Scatter with fresh parsley and extra Parmesan if you like. Serve right away while everything is still hot and the mushrooms are still crisp at the edges.

Save

This dish became my comfort food the winter my grandmother was ill, something I could make that felt both nourishing and elegant enough to bring to her house. We'd sit together with steaming bowls, and she'd tell me stories about polenta as a staple in her mother's kitchen. It transformed from being just a recipe into a conversation, a connection across generations, a way of saying I care without needing words.

Keeping It Fresh

Leftover polenta is something of a kitchen treasure. It keeps in the refrigerator for up to 3 days in a covered container. Leftover mushrooms also hold for about the same time. I often reheat them separately, warming the polenta gently in a saucepan with a splash of milk to restore its creaminess, then top with freshly warmed mushrooms.

When You're Missing Something

Don't have Parmesan? A sharp aged cheddar works beautifully, or even a good gruyere. Out of thyme? Rosemary is an excellent substitute with mushrooms, or you can use oregano for an Italian flavor shift. Can't find mixed mushrooms? All cremini or all button mushrooms will still give you a delicious result, just less variety in flavor.

Serving Ideas That Clicked

This naturally works as a main course with a crisp salad and crusty bread for soaking up every last spoonful. But I've also served it as an elegant side alongside roasted salmon or a simple piece of grilled chicken. One unexpected success was serving small spoonfuls on crostini at a party, topped with a few mushroom slices and a curl of Parmesan, as an appetizer that felt restaurant-quality.

• A squeeze of fresh lemon juice over the mushrooms just before serving brightens everything considerably
• If you want extra luxury, drizzle truffle oil over the finished dish, though this is pure indulgence
• Sautéed wilted greens, like spinach or kale, are perfect alongside if you want to add more vegetables to the plate

Save

This is the kind of dish that reminds you why cooking matters, how simple ingredients can become something that nourishes both body and soul. Make it for someone you care about, and watch how it creates a moment worth remembering.

Recipe FAQ

→ How do I achieve creamy polenta without lumps?

Gradually whisk the cornmeal into simmering liquid to prevent clumps. Stir frequently over low heat for a smooth, creamy texture.

→ Which mushrooms work best for roasting?

A mix of cremini, shiitake, oyster, and button mushrooms offers a rich, complex flavor when roasted.

→ Can I make this dish dairy-free?

Yes, substitute milk, butter, and cheese with plant-based alternatives to keep it creamy and flavorful.

→ What seasoning enhances the mushrooms?

Garlic, fresh thyme, salt, and pepper bring out the mushrooms' natural earthiness during roasting.

→ How to serve this dish for a complete meal?

Pair it with sautéed greens or a crisp salad to complement the richness and add freshness.

→ Is it necessary to use butter in the polenta?

Butter enriches the texture and flavor, but plant-based butter works equally well for vegan options.