Creamy Polenta Roasted Mushrooms (Printable)

Velvety polenta crowned with savory roasted mushrooms for a rich, satisfying dish.

# What You'll Need:

→ Polenta

01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups water or low-sodium vegetable broth
03 - 1 cup whole milk or unsweetened plant milk
04 - 2 tablespoons unsalted butter or plant-based butter
05 - 1/2 cup grated Parmesan cheese or vegan alternative
06 - 1 teaspoon salt
07 - Freshly ground black pepper, to taste

→ Roasted Mushrooms

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

→ Garnish

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

# Directions:

01 - Preheat the oven to 425°F.
02 - Combine sliced mushrooms with olive oil, minced garlic, thyme, salt, and pepper on a baking sheet, spreading in a single layer.
03 - Roast mushrooms for 20 to 25 minutes, stirring once halfway, until golden and crisp around the edges.
04 - Bring water or broth together with milk to a simmer in a medium saucepan over medium heat.
05 - Whisk cornmeal gradually into the simmering liquid to avoid lumps.
06 - Reduce heat to low and cook, stirring frequently, for 25 to 30 minutes until thickened and creamy.
07 - Stir in butter and Parmesan cheese; season with salt and pepper to taste.
08 - Spoon creamy polenta onto plates or serving platter and top with roasted mushrooms.
09 - Sprinkle with chopped parsley and additional Parmesan if desired, then serve immediately.

# Cooking Tips:

01 -
  • The polenta becomes luxuriously creamy with minimal effort, and there's something deeply satisfying about the contrast between soft, velvety polenta and caramelized mushrooms
  • It feels fancy enough to serve at dinner parties but honest enough for a cozy night at home
  • This is naturally vegetarian and easily adapted to be vegan, so it works for any table you're feeding
02 -
  • The constant stirring of the polenta isn't busywork, it's what prevents lumps and ensures that creamy texture. Don't skip this step or try to rush it.
  • The moment you add the cornmeal to hot liquid matters. If it's too hot and splashing, the cornmeal cooks unevenly. If you're nervous, you can temper it first by whisking a bit of the hot liquid into the cornmeal before adding it back to the pot.
  • Polenta waits for no one. Have your serving dishes warm and your mushrooms done before you finish the polenta so everything meets at its peak.
03 -
  • If your polenta seizes up and becomes too thick, don't panic. Just whisk in a little warm milk until it loosens back to that silky consistency
  • For deeper mushroom flavor, try a combination that includes shiitake or oyster mushrooms. They add earthiness that makes the whole dish more complex
  • Make the mushrooms ahead if you're serving guests. They're actually lovely at room temperature or gently warmed, which takes pressure off your timing

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