Dinner · Side
Creamy Polenta with Garlicky Mushrooms
Soft, cheesy cornmeal polenta topped with mushrooms browned in butter with garlic and fresh thyme.
⏱ 40 min (10 min prep, 30 min cooking)
🍽 Serves 4 · about 1 cup polenta with mushrooms
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Polenta
- 3 cup Water
- 1 cup 2% milk
- ¾ tsp Table salt
- 1 cup Yellow cornmeal, medium-grind
- ½ cup Grated Parmesan
- 1 tbsp Butter, salted
Mushrooms
- 1 tbsp Olive oil
- 1 tbsp Butter, salted
- 1 lb Cremini mushrooms, sliced
- 3 clove Garlic, minced
- 10 sprig Fresh thyme, leaves only
- ¼ tsp Table salt
- ¼ tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: heavy medium saucepan, large skillet, whisk.
- Bring the water, milk and salt to a simmer in a heavy saucepan. Slowly whisk in the cornmeal. Lower the heat and cook 20 to 25 minutes, stirring often and scraping the bottom, until thick and creamy. Stir in the Parmesan and butter.
- Meanwhile, heat the oil and butter in a skillet over medium-high heat. Cook the mushrooms without stirring for 3 minutes, then stir and cook 5 minutes more, until browned. Add the garlic, thyme, salt and pepper for 1 minute. Stir in the parsley.
- Spoon the polenta into bowls and top with the mushrooms.
Make aheadThe mushrooms keep 3 days in the fridge. Polenta sets as it cools; whisk in hot water or milk to soften it again.
↺ LeftoversPour leftover polenta into a pan, chill until firm, then slice and brown the pieces in a skillet.
🧒 With kidsPolenta is mild and cheesy, a bit like grits. Serve the mushrooms on the side if needed.
Dairy-free swapUse water and olive oil and skip the cheese.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.