Description
Creamy Parmesan Polenta with Mushrooms is a comforting and flavorful dish featuring smooth, cheesy polenta topped with savory sautéed mushrooms infused with garlic and thyme. Perfect as a warm vegetarian main course or side dish, this recipe combines rich textures and earthy flavors for a satisfying 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 broth and salt: Bring 4 cups broth and 1 teaspoon salt to a boil in a medium saucepan.
- Add cornmeal: Slowly whisk in 1 cup cornmeal, stirring constantly to avoid lumps.
- Cook polenta: Reduce heat to low and cook for 20 minutes, stirring often, until thick and creamy.
- Finish polenta: Stir in 2 tablespoons butter, ½ cup Parmesan, ½ cup heavy cream, and freshly ground black pepper to taste. Keep warm over low heat.
- Sauté mushrooms: In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Add 1 pound sliced mushrooms and sauté for 6 to 8 minutes until golden brown.
- Add aromatics: Add 2 cloves minced garlic, 1 teaspoon fresh thyme leaves, salt, and pepper; cook for 1 more minute until fragrant.
- Add parsley: Stir in 2 tablespoons chopped parsley if using, mixing well.
- Serve: Spoon the creamy polenta into bowls, top with garlicky mushrooms, and add an extra sprinkle of Parmesan cheese if desired.
Notes
- Use medium or coarse ground cornmeal for a slightly textured polenta. Instant polenta can be used but adjust cooking time accordingly.
- Chicken broth adds deeper flavor; use vegetable broth to keep the dish vegetarian.
- Always use freshly grated Parmesan cheese for best melting and texture.
- Use a combination of cremini, shiitake, and oyster mushrooms for diverse flavor. Avoid crowding the pan to ensure proper browning.
- Polenta thickens when cooled but reheats well; stir in broth or milk while reheating to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg
