Ingredients
For the Polenta:
- 4 cups chicken broth (or vegetable broth, low sodium)
- 1 cup yellow cornmeal (polenta)
- 1 teaspoon salt
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- ½ cup heavy cream (or milk)
- Freshly ground black pepper (to taste)
For the Mushrooms:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound mixed mushrooms (cremini, shiitake, oyster, etc., sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves
- Salt and pepper (to taste)
- 2 tablespoons chopped parsley (optional)
Instructions
- Prepare the polenta: In a medium saucepan, bring 4 cups of broth and 1 teaspoon of salt to a boil. Slowly whisk in 1 cup cornmeal while stirring constantly to prevent lumps. Reduce heat to low and cook for 20 minutes, stirring frequently until the polenta is thick and creamy.
- Enhance the polenta: Stir in 2 tablespoons butter, ½ cup grated Parmesan cheese, ½ cup heavy cream, and freshly ground black pepper to taste. Keep the polenta warm over low heat while preparing the mushrooms.
- Sauté the mushrooms: In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Add 1 pound of mixed sliced mushrooms and sauté for 6 to 8 minutes until they turn golden brown.
- Add aromatics and seasoning: Add 2 cloves minced garlic, 1 teaspoon fresh thyme leaves, salt, and pepper to the mushrooms. Cook for an additional 1 minute, stirring frequently to combine flavors. Optionally, stir in 2 tablespoons chopped parsley for freshness.
- Serve: Spoon the creamy Parmesan polenta into bowls and top generously with the garlicky sautéed mushrooms. Add an extra sprinkle of Parmesan cheese if desired for added richness and flavor.
Notes
- Polenta: Use medium or coarse ground cornmeal for texture; instant polenta can be used following package directions for a quicker version.
- Broth: Chicken broth offers deeper flavor, while vegetable broth makes the dish vegetarian friendly.
- Cheese: For best texture and taste, use freshly grated Parmesan cheese instead of pre-grated varieties.
- Mushrooms: A mix of cremini, shiitake, and oyster mushrooms provides diverse flavors. Avoid overcrowding the pan to allow proper browning.
- Make ahead: Polenta thickens as it cools but reheats well; add a splash of broth or milk and warm gently to restore creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
