Creamy Polenta with Mushrooms
Velvety, cornmeal-based polenta creates the perfect canvas for savory wild mushrooms sautéed with garlic and herbs. This comforting yet elegant dish balances creamy textures with earthy flavors, making it an ideal holiday side that complements traditional proteins.
Ingredients
- For the Polenta:
- 4 cups vegetable or chicken broth
- 1 cup polenta coarse cornmeal, not instant
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon kosher salt adjust to taste
- Freshly ground black pepper
- For the Mushrooms:
- 2 pounds mixed mushrooms shiitake, cremini, oyster, chanterelle — use at least two varieties for flavor complexity
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 shallots finely diced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary finely chopped
- 3 tablespoons dry white wine or vermouth
- 1/4 cup fresh parsley chopped
- Salt and freshly ground pepper to taste
Instructions
- Prepare the mushrooms by cleaning them with a damp paper towel (don’t submerge them in water). Trim stems and slice mushrooms into bite-sized pieces, keeping in mind they’ll shrink during cooking.
- Bring the broth to a boil in a heavy-bottomed pot. Once boiling, slowly pour in the polenta while whisking constantly to prevent lumps from forming.
- Reduce heat to low and continue cooking the polenta for 20-25 minutes, stirring frequently with a wooden spoon. The mixture will thicken considerably and should pull away from the sides of the pot when ready.
- Meanwhile, heat olive oil and butter in a large skillet over medium-high heat until the butter is melted but not browning.
- Add the mushrooms in batches (overcrowding prevents proper browning). Cook without stirring for 2-3 minutes to develop caramelization, then stir occasionally until golden brown, about 5-7 minutes total.
- Add shallots and garlic to the mushrooms and cook for 1-2 minutes until fragrant but not browned.
- Sprinkle in thyme and rosemary, then deglaze the pan with white wine, scraping up any browned bits from the bottom. Cook until liquid is mostly evaporated.
- Finish the polenta by stirring in the Parmesan cheese, butter, and cream until fully incorporated. Season with salt and pepper to taste.
- Taste and season the mushroom mixture with salt and pepper, then fold in the fresh parsley.
- Serve immediately by spooning the creamy polenta into shallow bowls or onto a platter, then topping with the sautéed mushrooms. Garnish with additional Parmesan if desired.
Notes
- For make-ahead convenience, prepare the mushrooms up to a day in advance and reheat them gently before serving.
- If polenta becomes too thick, loosen it with a splash of warm broth or cream.
- Stone-ground polenta offers the best texture and flavor, though it requires more stirring time.
- For an extra-luxurious holiday version, drizzle with truffle oil just before serving.
- Leftovers can be refrigerated and formed into cakes to pan-fry the next day—a delicious breakfast topped with a fried egg!