Creamy Polenta Roasted Mushrooms (Printable View)

Smooth polenta topped with savory roasted mushrooms offers a comforting, rich taste.

# Ingredient List:

→ Polenta

01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups water or low-sodium vegetable broth
03 - 1 cup whole milk or unsweetened plant milk
04 - 2 tbsp unsalted butter or plant-based butter
05 - 1/2 cup grated Parmesan cheese or vegan alternative
06 - 1 tsp salt
07 - Freshly ground black pepper, to taste

→ Roasted Mushrooms

08 - 1 lb mixed mushrooms (cremini, shiitake, oyster, or button), cleaned and sliced
09 - 2 tbsp olive oil
10 - 2 garlic cloves, minced
11 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
12 - 1/2 tsp salt
13 - Freshly ground black pepper, to taste

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Additional grated Parmesan, optional

# How to Make It:

01 - Set oven to 425°F and prepare for roasting mushrooms.
02 - Combine sliced mushrooms with olive oil, garlic, thyme, salt, and pepper, spreading evenly on a baking sheet.
03 - Roast mushrooms for 20 to 25 minutes, stirring once halfway, until edges are golden and crisp.
04 - Bring water or vegetable broth and milk to a gentle simmer in a medium saucepan over medium heat.
05 - Gradually whisk in cornmeal to prevent lumps, stirring continuously.
06 - Lower heat to low and cook, stirring frequently, for 25 to 30 minutes until mixture thickens and becomes creamy.
07 - Blend in butter and Parmesan cheese, then season with salt and freshly ground black pepper to taste.
08 - Plate creamy polenta and top with roasted mushrooms.
09 - Sprinkle chopped parsley and additional Parmesan if desired; serve immediately.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but honestly, you can have dinner on the table in under an hour
  • The polenta becomes this silky, cloud-like base that makes everything feel fancy, whether you're cooking for guests or just treating yourself
  • Roasted mushrooms bring this incredible umami depth that turns a simple side dish into something restaurant-worthy
02 -
  • The polenta will thicken as it cools, so if it seems too thick on the plate, loosen it with a splash of warm milk or broth. This was a hard-learned lesson that changed everything for me.
  • Constant stirring isn't optional—it's what prevents lumps and ensures that creamy texture. I learned this the hard way with a batch that came out grainy.
  • Don't rush the roasting of the mushrooms. Those crispy, golden edges are where the flavor is concentrated. Patience here pays off magnificently.
03 -
  • Use a mix of wild mushrooms if you can find them—porcini, chanterelles, and oyster mushrooms add layers of flavor that button mushrooms alone can't achieve
  • Make the polenta base first, then start the mushrooms roasting. They'll finish at almost the same time, which makes plating seamless and everything stays warm

Go Back