Description
This creamy Parmesan polenta with sautéed mushrooms is a comforting and flavorful dish featuring rich, cheesy polenta cooked with chicken or vegetable broth, topped with garlicky, thyme-scented mushrooms. Perfect as a satisfying main course or side dish, it combines smooth, creamy textures with earthy mushrooms for a hearty meal.
Ingredients
Scale
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)
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: Bring 4 cups of broth and 1 teaspoon of salt to a boil in a medium saucepan. Slowly whisk in 1 cup of cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and cook for 20 minutes, stirring often until the mixture is thick and creamy.
- Finish 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: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add 1 pound of mixed sliced mushrooms and sauté for 6 to 8 minutes until golden brown.
- Add Aromatics: Add 2 cloves minced garlic, 1 teaspoon fresh thyme leaves, salt, and pepper to the mushrooms. Cook for an additional 1 minute until fragrant.
- Finish Mushrooms and Serve: Stir in 2 tablespoons chopped parsley if using, then spoon the creamy polenta into bowls and top with the garlicky mushrooms. Optionally, sprinkle with extra Parmesan cheese before serving.
Notes
- Polenta: Use medium or coarse ground cornmeal for a bit of texture. Instant polenta can be used; follow package instructions for cooking time.
- Broth: Chicken broth adds depth of flavor, while vegetable broth makes the dish vegetarian.
- Cheese: Use freshly grated Parmesan for the best melt and flavor; pre-grated can cause grainy texture.
- Mushrooms: Use a mix of cremini, shiitake, and oyster mushrooms for varied flavor and texture. Avoid crowding the pan to allow proper browning.
- Make ahead: Polenta thickens as it cools but reheats well. Stir in a splash of broth or milk and warm gently to restore creaminess.
