This Creamy Polenta with Mushrooms Recipe is a rich and comforting Italian comfort food perfect for cozy dinners or weekend gatherings. Made with stone-ground cornmeal slowly simmered in milk and vegetable broth, the polenta turns irresistibly smooth and buttery.
It’s finished with Parmesan cheese and a touch of butter for extra creaminess. The topping features a medley of wild mushrooms—such as cremini, porcini, and shiitake—sautéed with olive oil, garlic, thyme, and a splash of balsamic for deep, savory flavor.
Comforting Creamy Polenta
Indulging in a bowl of creamy polenta is like wrapping yourself in a warm blanket on a chilly evening. This dish, known for its smooth and buttery texture, is a staple in Italian comfort food. The rich golden hue of the polenta invites you to take a bite, promising a delightful experience.
Made from stone-ground cornmeal, this creamy polenta is simmered to perfection, creating a base that is both satisfying and versatile. It serves as an excellent canvas for various toppings, but when paired with wild mushrooms, it transforms into a hearty meal that warms the soul.
Sautéed Wild Mushrooms
The addition of sautéed wild mushrooms elevates the dish, introducing deep, earthy flavors that complement the creamy polenta beautifully. A mix of mushrooms such as cremini, porcini, and shiitake brings a variety of textures and tastes, making each bite a new experience.
Cooking the mushrooms with garlic and fresh thyme enhances their natural umami, while a splash of balsamic vinegar adds a touch of acidity, balancing the richness of the polenta. This mushroom ragu not only enhances the dish but also makes it a standout vegetarian main dish.
Serving Suggestions
When it comes to serving creamy polenta with mushrooms, presentation plays a key role. A rustic bowl filled with the creamy polenta topped with the vibrant mushroom medley creates an inviting visual. A sprinkle of grated Parmesan cheese adds a finishing touch that melts into the warm polenta, enriching the flavors.
This dish pairs wonderfully with roasted vegetables or a crisp salad, making it an ideal choice for an easy Italian dinner. The combination of textures and flavors ensures that it satisfies both the palate and the appetite.
Preparation Tips
Preparing this creamy polenta with mushrooms is straightforward, making it accessible for home cooks of all skill levels. Start by simmering vegetable broth and milk, then gradually whisk in the cornmeal to achieve a lump-free consistency. Stirring frequently is key to achieving that desired creamy texture.
While the polenta cooks, focus on the mushrooms. Sauté them until golden brown, then add aromatics like garlic and thyme for an extra layer of flavor. The entire process takes about 40 minutes, but the result is a comforting dish that feels like a warm hug.
Nutrition and Serving Size
This creamy polenta with wild mushrooms recipe serves four, making it perfect for a cozy dinner with family or friends. Each serving provides a satisfying 320 calories, with a balance of carbohydrates, protein, and fat. It’s a wholesome option that fits well into a vegetarian diet, offering a hearty meal without compromising on flavor.
Whether you’re looking for a comforting weeknight dinner or a dish to impress guests, this mushroom polenta is sure to please. Its rich flavors and creamy texture make it a memorable addition to any meal.
Delicious Mushroom Polenta
This Mushroom Polenta is a fantastic vegetarian main dish that pairs well with roasted vegetables or a crisp salad, making it an ideal choice for an easy Italian dinner. The combination of creamy polenta and flavorful mushroom ragu creates a satisfying meal that is both hearty and comforting.
Ingredients
- 1 cup stone-ground cornmeal
- 4 cups vegetable broth
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups mixed wild mushrooms (cremini, porcini, shiitake), sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon balsamic vinegar
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Polenta: In a large saucepan, bring the vegetable broth and milk to a simmer. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Cook over low heat, stirring frequently, until the polenta is thick and creamy (about 20-25 minutes).
- Finish the Polenta: Stir in the Parmesan cheese, butter, salt, and pepper. Keep warm while you prepare the mushrooms.
- Sauté the Mushrooms: In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender (about 5-7 minutes).
- Add Aromatics: Stir in the minced garlic and thyme, cooking for an additional minute until fragrant. Add the balsamic vinegar and cook for another minute, allowing the flavors to meld.
- Serve: Spoon the creamy polenta onto plates, top with the sautéed mushrooms, and garnish with chopped parsley if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 42g