Description
This Creamy Parmesan Polenta with Mushrooms recipe features rich, velvety polenta cooked in savory broth and finished with butter, Parmesan cheese, and heavy cream for a luxurious texture. Topped with a sautéed medley of mixed mushrooms infused with garlic and thyme, this comforting dish offers a perfect balance of creamy and earthy flavors. Ideal as a wholesome vegetarian main or side, it's quick to prepare and satisfying for any 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
- Prepare the Polenta: Bring 4 cups of broth and 1 teaspoon of salt to a boil in a medium saucepan. Slowly whisk in 1 cup of cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and cook for 20 minutes, stirring often, until the polenta becomes thick and creamy.
- Finish the Polenta: Stir in 2 tablespoons of butter, ½ cup of grated Parmesan cheese, ½ cup of heavy cream, and freshly ground black pepper to taste. Keep the polenta warm over low heat while preparing the mushrooms.
- Sauté the Mushrooms: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add 1 pound of mixed mushrooms and sauté for 6 to 8 minutes until they turn golden and release their moisture.
- Add Aromatics: Add 2 cloves of minced garlic, 1 teaspoon of fresh thyme leaves, and season with salt and pepper. Cook for 1 more minute until fragrant. Stir in 2 tablespoons of chopped parsley, if using.
- Serve: Spoon the creamy polenta into serving bowls and top with the garlicky sautéed mushrooms. Optionally, sprinkle extra Parmesan cheese on top for added richness before serving.
Notes
- Use medium or coarse ground cornmeal for texture; instant polenta can be used but adjust cooking time according to the package.
- Chicken broth adds deeper flavor, but vegetable broth makes this recipe vegetarian friendly.
- Always use freshly grated Parmesan cheese to ensure a smooth and creamy texture; pre-grated Parmesan doesn't melt as well and can be grainy.
- Mix different mushroom varieties like cremini, shiitake, and oyster for a complex flavor profile. Avoid overcrowding the pan to allow mushrooms to brown properly.
- Polenta thickens as it cools but reheats well. Add a splash of broth or milk to loosen the texture when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
