Description
A rich and comforting dish featuring creamy Parmesan-infused polenta topped with a savory sauté of mixed mushrooms, garlic, and fresh thyme. Perfect as a hearty vegetarian main or side dish, this recipe combines smooth, cheesy polenta with flavorful mushrooms for an elegant yet simple meal.
Ingredients
Scale
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
- Boil the broth: Bring 4 cups broth and 1 teaspoon salt to a boil in a medium saucepan to prepare the base for the polenta.
- Cook the polenta: Slowly whisk in 1 cup cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook for 20 minutes, stirring frequently until the mixture is thick and creamy.
- Add richness to 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 on low heat.
- Sauté the mushrooms: In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Add 1 pound sliced mixed mushrooms and sauté for 6 to 8 minutes until golden and browned.
- Add aromatics: Stir in 2 cloves minced garlic and 1 teaspoon fresh thyme leaves. Season with salt and pepper and cook for 1 more minute until fragrant.
- Finish mushrooms: If using, stir in 2 tablespoons chopped parsley for freshness and color.
- Serve: Spoon the creamy polenta into bowls and top with the garlicky sautéed mushrooms. Optionally, sprinkle extra Parmesan on top for added flavor.
Notes
- Use medium or coarse ground cornmeal for a slightly textured polenta; instant polenta can be used with adjusted cooking times.
- Chicken broth provides deeper flavor, but vegetable broth makes the dish vegetarian friendly.
- Always use freshly grated Parmesan cheese for smooth melting and better texture.
- A mixture of cremini, shiitake, and oyster mushrooms offers the best flavor profile. Avoid overcrowding the pan to allow mushrooms to brown properly.
- Polenta thickens as it cools but reheats well. Add a splash of broth or milk and warm gently to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
