Description
This Creamy Garlic Polenta with Mushrooms recipe offers a comforting and flavorful dish featuring smooth, buttery polenta infused with roasted garlic and Parmesan cheese, topped with perfectly seared mushrooms seasoned with fresh herbs. Ideal as a satisfying vegetarian main or a hearty side, it combines creamy textures with earthy mushroom flavors in just 40 minutes.
Ingredients
Scale
Polenta Base
- 1 cup polenta (stone-ground cornmeal)
- 3 cups water
- 1 cup milk (or cream)
- 2 tablespoons butter
- 2 cloves garlic (roasted or sautéed)
- 1⁄3 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Mushroom Topping
- 1 tablespoon olive oil
- 8 ounces mushrooms (cremini, shiitake, or mix), sliced
- 1 tablespoon fresh herbs (parsley or thyme)
- Salt to taste
- Black pepper to taste
Instructions
- Heat Liquids: In a saucepan, bring 3 cups of water and 1 cup of milk to a gentle boil. Add salt to taste.
- Add Polenta: Gradually whisk in 1 cup of polenta while stirring constantly to prevent clumps from forming.
- Cook Polenta: Reduce heat to low and cook the polenta, stirring frequently, for 25–30 minutes until it becomes thick and creamy.
- Finish Polenta: Stir in 2 tablespoons of butter, the roasted or sautéed garlic cloves, and 1⁄3 cup grated Parmesan cheese. Season with black pepper to your liking, mixing well.
- Heat Oil: In a skillet, heat 1 tablespoon of olive oil over medium heat until hot.
- Sear Mushrooms: Add the sliced mushrooms to the skillet and let them sear undisturbed for a few minutes to develop a golden color.
- Cook Mushrooms: Stir the mushrooms, season with salt, pepper, and fresh herbs, and continue cooking until they are tender and golden, about 7–9 minutes.
- Serve: Spoon the creamy polenta into bowls.
- Top and Garnish: Top the polenta with the sautéed mushrooms and garnish with additional fresh herbs, grated Parmesan, or a drizzle of olive oil. Serve warm.
Notes
- Stone-ground polenta yields the best creamy texture but quick-cooking polenta can be used for faster preparation.
- Roasting the garlic before adding to polenta mellows its flavor; alternatively, sauté for a more robust garlic taste.
- Use a mix of mushroom varieties for enhanced umami richness.
- For a vegan version, substitute butter and Parmesan with plant-based alternatives.
- Serve immediately as polenta thickens and firms up as it cools.
