Creamy Polenta with Braised Mushrooms (Print Version)
Velvety polenta topped with savory, aromatic mushrooms—a comforting Italian classic perfect for cozy dinners.
# What You Need:
→ Polenta
01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups water or low-sodium vegetable broth
03 - 1 cup whole milk
04 - 2 tbsp unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 tsp salt
07 - Freshly ground black pepper, to taste
→ Braised Mushrooms
08 - 2 tbsp olive oil
09 - 1 tbsp unsalted butter
10 - 1 small yellow onion, finely chopped
11 - 2 garlic cloves, minced
12 - 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
13 - 1/4 cup dry white wine
14 - 1/2 cup vegetable broth
15 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
16 - Salt and pepper, to taste
17 - 2 tbsp chopped fresh parsley, for garnish
# How to Make It:
01 - In a medium saucepan, bring water (or broth) and milk to a boil. Gradually whisk in the polenta and salt. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 25-30 minutes.
02 - Stir in butter, Parmesan, and black pepper into the polenta. Keep warm over very low heat, stirring occasionally.
03 - Heat olive oil and butter in a large skillet over medium heat. Add onion and cook until soft and translucent, about 3 minutes.
04 - Add garlic and cook for 30 seconds until fragrant.
05 - Add the sliced mushrooms and thyme. Cook, stirring, until mushrooms are browned and their liquid is released, about 7 minutes.
06 - Pour in white wine and let simmer until mostly evaporated, about 2 minutes.
07 - Add vegetable broth, then reduce heat and simmer until the mixture is saucy but not soupy, about 5 minutes. Season with salt and pepper to taste.
08 - Spoon the creamy polenta into bowls. Top generously with braised mushrooms and garnish with chopped parsley.
# Expert Hints:
01 -
- The contrast between silky polenta and meaty mushrooms creates textures that dance on your tongue in the most satisfying way.
- Its deceptively simple but delivers restaurant-quality flavors that make even a Tuesday night dinner feel like a special occasion.
02 -
- Never rush polenta - I once tried to speed up the cooking time by cranking up the heat and ended up with a gluey mess that stuck to the bottom of the pan.
- Always cook mushrooms in batches if your pan isnt large enough - overcrowding leads to steaming instead of that beautiful caramelization that creates depth of flavor.
03 -
- Keep a kettle of hot water nearby when cooking polenta - if it gets too thick before fully cooked, add hot water a little at a time rather than cold, which would halt the cooking process.
- Save your parmesan rinds in the freezer and toss one into the polenta as it cooks, removing before serving - this imparts an incredible depth of flavor that elevates the entire dish.