Creamy Polenta Roasted Mushrooms

There was a tiny restaurant in Bologna where I first understood what polenta could be. Not the stiff, rubbery stuff I'd encountered before, but something alive and breathing, pooling like golden lava around roasted vegetables. The memory of that first spoonful, rich and impossibly creamy, haunted my kitchen for months until I finally recreated it at home.

Last winter during a particularly brutal cold snap, I made this for dinner three Sundays in a row. My roommate kept wandering into the kitchen, drawn by the earthy aroma of roasting mushrooms and the faint nuttiness of cornmeal simmering with milk. We ate standing up at the counter, too hungry to bother with proper plates, watching steam curl off our bowls.

Ingredients

• 1 cup coarse cornmeal: The coarse grind gives polenta its signature texture, though medium works fine too
• 4 cups vegetable broth: Homemade broth adds depth, but a good quality store-bought one serves perfectly well
• 1 cup whole milk: This creates that luxurious creaminess, though half-and-half makes it even richer if you are feeling indulgent
• 3 tbsp unsalted butter: Room temperature butter melts more evenly into the finished polenta
• 1/2 cup grated Parmesan: Aged Parmesan brings the salty, savory punch that ties everything together
• 1 lb mixed mushrooms: Variety matters here because different mushrooms bring different textures and flavors to the party
• 2 tbsp olive oil: Extra virgin gives the best flavor for roasting
• 2 cloves garlic: Minced finely so it distributes evenly among the mushrooms
• 1 tsp fresh thyme: The woody herbs pair so beautifully with earthy mushrooms
• 2 tbsp fresh parsley: Adds a bright, fresh finish that cuts through all that richness

Instructions

Get your mushrooms roasting:

Toss the sliced mushrooms with olive oil, garlic, thyme, salt, and pepper until evenly coated, then spread them across a baking sheet where they have plenty of room to breathe.

Roast until golden:

Slide the mushrooms into a 425°F oven for 20 to 25 minutes, stirring them halfway through so they caramelize evenly and develop those gorgeous crispy edges.

Start the base:

While mushrooms roast, bring the vegetable broth and milk to a gentle simmer in your largest saucepan, watching carefully so it does not boil over.

Whisk in the cornmeal:

Pour the polenta into the simmering liquid in a slow, steady stream while whisking constantly to prevent any lumps from forming.

Cook to creamy perfection:

Reduce heat to low and let the polenta bubble gently for about 20 minutes, stirring frequently with a wooden spoon along the bottom to prevent sticking.

Finish with richness:

Stir in the butter, Parmesan, salt, and pepper until melted and incorporated, then taste and adjust the seasoning as needed.

Bring it all together:

Spoon the creamy polenta into warmed bowls, pile those roasted mushrooms on top, and finish with fresh parsley and perhaps a little extra Parmesan if you are feeling generous.

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This recipe became my go-to for those nights when friends cancel plans and I need something deeply comforting instead. There is something meditative about stirring polenta, watching it transform from sandy liquid to velvet, that feels like a small act of self care.

Making It Your Own

Once you have the basic technique down, polenta becomes a canvas for whatever you are craving or have on hand. I have topped it with sautéed greens and a poached egg for breakfast, or served it alongside short ribs for Sunday dinner. The earthiness of the cornmeal plays beautifully with so many flavors.

The Stirring Strategy

Some recipes claim you need to stir polenta constantly, but I have found that frequent stirring every few minutes works just fine. The key is scraping the bottom of the pan where the polenta tends to settle and thicken first. A silicone spatula works beautifully for this, though a wooden spoon feels more traditional and satisfying somehow.

Timing Is Everything

The beauty of this recipe lies in how the components come together at just the right moment. By the time your mushrooms have finished roasting and developing all that concentrated flavor, your polenta should be reaching its peak creaminess. Having everything warm and ready to serve at the same time makes the final dish feel so much more cohesive.

• Set the table before you start cooking so you can serve everything piping hot
• Warm your bowls in a low oven for five minutes while the polenta finishes
• Have the parsley chopped and ready to sprinkle at the very last moment

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There is a quiet sort of magic in dishes like this, simple components transformed through heat and patience into something greater than the sum of their parts.

Recipe FAQs

→ What type of mushrooms work best for roasting?

Mixed varieties like cremini, shiitake, and oyster mushrooms provide a rich, earthy flavor and hearty texture when roasted.

→ How do I achieve creamy polenta texture?

Slowly cooking coarse cornmeal in simmering vegetable broth and milk while stirring regularly ensures a smooth, creamy consistency.

→ Can I make this dish vegan?

Yes, substitute plant-based milk and vegan butter, and replace Parmesan with nutritional yeast for a similar depth of flavor.

→ What seasoning enhances the mushrooms' flavor?

Garlic and fresh thyme leaves complement the mushrooms, while salt and black pepper balance and deepen the taste.

→ How should I serve this dish?

Serve warm with a sprinkle of fresh parsley and extra grated cheese if desired; it works well as a main course or elegant side.