Description
This Creamy Parmesan Mushroom Polenta recipe features smooth, buttery polenta enriched with Parmesan cheese and heavy cream, topped with a flavorful medley of sautéed mixed mushrooms infused with garlic and fresh thyme. It’s a comforting and elegant dish perfect as a side or a vegetarian main course.
Ingredients
Scale
For the Polenta:
- 4 cups chicken broth (or vegetable broth, low sodium)
- 1 cup yellow cornmeal (polenta)
- 1 teaspoon salt
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- ½ cup heavy cream (or milk)
- Freshly ground black pepper (to taste)
For the Mushrooms:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound mixed mushrooms (cremini, shiitake, oyster, etc., sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves
- Salt and pepper (to taste)
- 2 tablespoons chopped parsley (optional)
Instructions
- Prepare the Polenta: In a medium saucepan, bring the chicken or vegetable broth to a gentle boil. Gradually whisk in the yellow cornmeal to prevent lumps. Add salt and reduce the heat to low.
- Cook the Polenta: Cook the polenta, stirring frequently, until thickened and creamy, about 20-25 minutes. Once cooked, remove from heat and stir in butter, grated Parmesan cheese, and heavy cream or milk. Season with freshly ground black pepper to taste and keep warm.
- Sauté the Mushrooms: While the polenta is cooking, heat olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves, cooking for another 1-2 minutes until fragrant. Season with salt and pepper to taste.
- Combine and Serve: Spoon the creamy polenta onto plates and top with the sautéed mushroom mixture. Garnish with chopped parsley if desired and serve immediately.
Notes
- Use low sodium broth to control the salt content.
- You can substitute heavy cream with whole milk for a lighter version.
- Any combination of mushrooms works; try shiitake, cremini, oyster, or button mushrooms for varied texture and flavor.
- Stir the polenta often to prevent lumps and sticking.
- For a vegan version, use vegetable broth, omit butter and Parmesan, and substitute with vegan butter and nutritional yeast.
