Creamy Polenta Roasted Mushrooms (Printable Version)

Velvety polenta topped with golden roasted mushrooms for a cozy, flavorful main or side dish.

# What You Need:

→ Polenta Base

01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups vegetable broth
03 - 1 cup whole milk
04 - 3 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Roasted Mushrooms

08 - 1 pound mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
09 - 2 tablespoons olive oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Extra grated Parmesan cheese (optional)

# How to Make It:

01 - Preheat the oven to 425°F.
02 - In a large bowl, toss the sliced mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread evenly on a baking sheet.
03 - Roast mushrooms for 20 to 25 minutes, stirring once halfway through, until golden and crisp at the edges.
04 - Bring the vegetable broth and milk to a gentle simmer in a large saucepan.
05 - Gradually whisk in the polenta. Reduce heat to low and cook, stirring often, until thick and creamy, about 20 minutes.
06 - Stir in butter, Parmesan, salt, and pepper. Adjust seasoning to taste.
07 - Divide the creamy polenta among bowls. Top with roasted mushrooms, sprinkle with parsley, and extra Parmesan if desired. Serve warm.

# Expert Tips:

01 -
  • The mushrooms develop these incredible crispy edges while staying tender inside, creating perfect texture contrast
  • This polenta comes together faster than you might think and feels like a restaurant-quality meal with minimal effort
02 -
  • Polenta thickens considerably as it sits, so plan to serve immediately or thin with warm liquid before reheating leftovers
  • Overcrowding the mushrooms on the baking sheet will steam them instead of roasting, so use two sheets if necessary
03 -
  • Adding a splash of cream or extra butter right before serving transforms good polenta into great polenta
  • The mushrooms continue releasing moisture as they roast, so do not worry if the baking sheet looks liquidy at first

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