Creamy Polenta Roasted Mushrooms (Printable)
Velvety polenta paired with savory roasted mushrooms, ideal for a comforting main or side.
# What You’ll Need:
→ Polenta Base
01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups vegetable broth
03 - 1 cup whole milk
04 - 3 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Roasted Mushrooms
08 - 1 pound mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
09 - 2 tablespoons olive oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Extra grated Parmesan cheese (optional)
# How-to Steps:
01 - Preheat the oven to 425°F for roasting the mushrooms.
02 - In a large bowl, toss the sliced mushrooms with olive oil, minced garlic, fresh thyme leaves, salt, and pepper until evenly coated.
03 - Spread the seasoned mushrooms evenly on a baking sheet. Roast for 20–25 minutes, stirring once halfway through, until golden brown and crisp at the edges.
04 - While mushrooms roast, combine vegetable broth and whole milk in a large saucepan. Bring to a gentle simmer over medium heat.
05 - Gradually whisk in the coarse cornmeal, ensuring no lumps form. Reduce heat to low and cook, stirring frequently, for 20 minutes until the mixture thickens and becomes creamy.
06 - Remove from heat. Stir in unsalted butter, grated Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
07 - Divide the creamy polenta among serving bowls. Top with roasted mushrooms and sprinkle with fresh chopped parsley. Add extra Parmesan if desired. Serve immediately while warm.
# Expert Advice:
01 -
- The roasted mushrooms develop this incredible umami depth that balances perfectly with the rich, creamy polenta
- It comes together in under an hour but tastes like something you simmered all afternoon
02 -
- Polenta continues to thicken as it sits, so if it gets too firm, just whisk in a splash more warm milk or broth to loosen it back up
- Overcrowding the baking sheet with mushrooms will steam them instead of roast them, so use two sheets if needed
03 -
- Whisking the polenta in a slow steady stream rather than dumping it all at once prevents those stubborn lumps that never quite dissolve
- Letting the mushrooms roast undisturbed for the first 10 minutes helps them develop better color and flavor