Description
Creamy Parmesan Polenta with Mushrooms is a comforting, rich dish featuring smooth, cheesy polenta topped with a savory mix of sautéed mushrooms and garlic, perfect for a hearty side or a vegetarian main course.
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 of salt to a boil in a medium saucepan. Slowly whisk in 1 cup cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook for 20 minutes, stirring often, until the polenta thickens and becomes creamy.
- Add Creamy Ingredients: Stir in 2 tablespoons butter, ½ cup grated Parmesan, 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 sliced mushrooms and sauté for 6 to 8 minutes until they turn golden brown and release their moisture.
- Add Flavorings: Add 2 cloves of minced garlic, 1 teaspoon fresh thyme leaves, salt, and pepper to the skillet. Cook for 1 more minute until the garlic is fragrant and the flavors meld.
- Finish Mushrooms: Stir in 2 tablespoons chopped parsley if desired, then remove from heat.
- Serve: Spoon the creamy polenta into serving bowls and top generously with the garlicky sautéed mushrooms. Optionally, sprinkle extra Parmesan cheese over the top before serving.
Notes
- Use medium or coarse ground cornmeal for a polenta with texture; instant polenta can be used but follow package instructions.
- Chicken broth intensifies the flavor, but vegetable broth makes this dish vegetarian-friendly.
- Always use freshly grated Parmesan for better melting and texture, avoiding pre-grated versions.
- Use a mix of mushrooms like cremini, shiitake, and oyster for complex flavor; avoid overcrowding the pan to ensure mushrooms brown properly.
- Polenta thickens as it cools but reheats well with a splash of broth or milk to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: thirty-six g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg
