Mushroom Polenta: A Cozy Culinary Hug in a Bowl

There’s something profoundly comforting about a bowl of creamy polenta topped with savory mushrooms. This dish, rooted in rustic Italian cuisine, combines the earthiness of mushrooms with the smooth, buttery texture of polenta, creating a meal that’s both hearty and elegant. Whether you’re seeking solace on a chilly evening or aiming to impress guests with a vegetarian delight, mushroom polenta is a timeless choice.​

Ingredients

For the Polenta:

• 1 cup medium or coarse-ground cornmeal (polenta)
• 4 cups water or vegetable broth
• 1 teaspoon salt
• 2 tablespoons unsalted butter or olive oil
• ½ cup grated Parmesan cheese (optional)
• Freshly ground black pepper, to taste​Feasting at Home+1La Cucina Italiana+1

For the Mushrooms:

• 2 tablespoons olive oil
• 1 pound mixed mushrooms (such as cremini, shiitake, or oyster), cleaned and sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• Salt and pepper, to taste
• 2 tablespoons white wine or vegetable broth (optional)​The Guardian+10Plant-Based on a Budget+10Ottolenghi+10

Instructions

Preparing the Polenta:

1. Boil the Liquid: In a medium saucepan, bring the water or vegetable broth to a boil. Add the salt.​Reddit
2. Add the Cornmeal: Gradually whisk in the cornmeal to prevent lumps. Reduce the heat to low.​La Cucina Italiana+7Reddit+7YouTube+7
3. Cook the Polenta: Stir the mixture frequently, ensuring it doesn’t stick to the bottom. Cook until the polenta is thick and creamy, about 30-40 minutes.​
4. Finish with Butter and Cheese: Stir in the butter or olive oil and the Parmesan cheese, if using. Season with freshly ground black pepper to taste.​What’s Gaby Cooking

Sautéing the Mushrooms:

1. Heat the Oil: In a large skillet over medium heat, warm the olive oil.​
2. Cook the Mushrooms: Add the sliced mushrooms, cooking until they release their moisture and begin to brown, about 8-10 minutes.​The Guardian+7YouTube+7Food Network+7
3. Add Garlic and Herbs: Stir in the minced garlic and thyme. Cook for an additional 2 minutes.​
4. Deglaze the Pan: If using, pour in the white wine or vegetable broth, scraping up any browned bits from the pan. Cook until the liquid has mostly evaporated.​
5. Season: Taste and adjust with salt and pepper as needed.​

Serving Suggestions

• Plating: Spoon the creamy polenta into bowls or onto plates. Top with the sautéed mushrooms.​Reddit+1YouTube+1
• Garnish: Sprinkle with additional Parmesan cheese, a drizzle of olive oil, or fresh herbs like parsley or chives.​
• Accompaniments: Serve alongside a crisp green salad or roasted vegetables for a complete meal.​

Pro Tips

• Polenta Consistency: If the polenta becomes too thick during cooking, add a bit more water or broth to reach your desired consistency.​
• Mushroom Variety: Using a mix of mushrooms adds depth of flavor and texture. Don’t hesitate to experiment with different types based on availability.​The Guardian+10Crowded Kitchen+10Love and Lemons+10
• Make Ahead: Polenta can be made ahead and reheated with a splash of water or broth to loosen it up.​

Variations

• Vegan Option: Omit the butter and cheese, or use plant-based alternatives.​Plant-Based on a Budget+2epicurious.com+2Love and Lemons+2
• Herb Infusion: Infuse the cooking liquid for the polenta with herbs like bay leaves or rosemary for added flavor.​Love and Lemons
• Spicy Kick: Add a pinch of red pepper flakes to the mushrooms for a bit of heat.​

Embrace the simplicity and richness of mushroom polenta. It’s a dish that warms the soul and delights the palate, proving that comfort food can be both nourishing and refined.​Plant-Based on a Budget+2Feasting at Home+2What’s Gaby Cooking+2