Creamy Polenta Roasted Mushrooms (Print View)

Velvety polenta paired with golden roasted mushrooms delivering cozy and rich flavors.

# What You Need:

→ Polenta Base

01 - 1 cup (160 g) coarse cornmeal (polenta)
02 - 4 cups (1 L) vegetable broth
03 - 1 cup (240 ml) whole milk
04 - 3 tablespoons unsalted butter
05 - 1/2 cup (50 g) grated Parmesan cheese
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Roasted Mushrooms

08 - 1 lb (450 g) mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
09 - 2 tablespoons olive oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
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 Make It:

01 - Preheat the oven to 425°F (220°C).
02 - In a large bowl, toss the sliced mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread evenly on a baking sheet.
03 - Roast mushrooms for 20-25 minutes, stirring once halfway, until golden and crisp at the edges.
04 - Meanwhile, bring the vegetable broth and milk to a gentle simmer in a large saucepan.
05 - Gradually whisk in the polenta. Reduce heat to low and cook, stirring often, until thick and creamy, about 20 minutes.
06 - Stir in butter, Parmesan, salt, and pepper. Adjust seasoning to taste.
07 - Divide the creamy polenta among bowls. Top with roasted mushrooms, sprinkle with parsley, and extra Parmesan if desired. Serve warm.

# Expert Tips:

01 -
  • The combination of earthy roasted mushrooms and creamy polenta hits every comfort food craving while still feeling elegant enough for dinner guests
  • Most of the cooking happens hands-off in the oven, leaving you free to pour a glass of wine and relax
  • This dish proves that simple ingredients, treated with care, can create something absolutely extraordinary
02 -
  • The polenta will continue to thicken as it sits, so if it seems too loose, just give it another minute—dont be tempted to add more cornmeal
  • Stirring constantly in the beginning prevents lumps, but once the polenta starts to thicken, you can stir every few minutes
  • Dont crowd the mushrooms on the baking sheet or theyll steam instead of roast—use two sheets if necessary
03 -
  • Use a whisk instead of a spoon when adding the cornmeal—it breaks up lumps more effectively and incorporates everything smoothly
  • Let the roasted mushrooms sit on the baking sheet for a few minutes after they come out of the oven—they develop even more flavor as they rest

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