Description
A comforting and creamy Parmesan polenta topped with savory sautéed mixed mushrooms flavored with garlic and fresh thyme. This easy-to-make dish combines rich cheese, butter, and heavy cream in the polenta with golden, garlicky mushrooms for a hearty vegetarian main or side.
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
- Prepare the Polenta: Bring 4 cups of broth and 1 teaspoon salt to a boil in a medium saucepan. Slowly whisk in 1 cup cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and continue cooking for 20 minutes, stirring often, until the polenta becomes 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 on low heat while you prepare 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 sliced mixed mushrooms and sauté for 6 to 8 minutes, until they are golden and browned.
- Add Flavorings to Mushrooms: Add 2 cloves of minced garlic, 1 teaspoon fresh thyme leaves, salt, and pepper to taste. Cook for an additional 1 minute, stirring frequently to combine the flavors. Stir in 2 tablespoons chopped parsley if using.
- Serve: Spoon the creamy Parmesan polenta into bowls and top generously with the garlicky sautéed mushrooms. Optionally sprinkle extra Parmesan cheese on top before serving for extra richness.
Notes
- Use medium or coarse ground cornmeal for a polenta with texture; instant polenta can be used following package instructions.
- Chicken broth adds depth of flavor, but vegetable broth makes the dish vegetarian friendly.
- Always use freshly grated Parmesan cheese for a smooth, creamy texture; pre-grated Parmesan can cause grittiness.
- Use a variety of mushrooms such as cremini, shiitake, and oyster for complex flavor. Do not overcrowd the pan to allow mushrooms to brown well.
- Polenta thickens as it cools but reheats well with a splash of broth or milk to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg
