Name: Creamy Polenta with Sautéed Mushrooms
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup polenta (coarse cornmeal); 3 cups water; 1 cup whole milk; 1/2 teaspoon salt; 2 tablespoons unsalted butter; 1/2 cup heavy cream; 10 ounces cremini or mixed mushrooms, sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or 1/2 tsp dried); Black pepper, to taste; 2 tablespoons grated Parmesan cheese (optional)

Creamy Polenta with Sautéed Mushrooms

ToastedMaple8094

This Creamy Polenta with Sautéed Mushrooms is a luxurious comfort dish that showcases the earthy flavors of mushrooms and the silky richness of heavy cream. By allowing the mushrooms to brown undisturbed before tossing, you build restaurant-level depth and savory flavor. The polenta, slowly stirred for maximum creaminess, is the perfect canvas to showcase the luscious mushroom topping. A touch of thyme and garlic adds aromatic lift, making this meal both simple and sophisticated—perfect for a cozy night in or an impressive yet easy dinner. Enjoy each spoonful with a glass of crisp white wine for the ultimate experience.

Ingredients

Instructions

In a medium saucepan, bring water, milk, and salt to a simmer over medium heat. Gradually whisk in the polenta to prevent lumps.
Reduce heat to low. Cook polenta, stirring frequently, until thick and creamy, about 20-25 minutes. Add more water if it gets too thick.
While polenta cooks, heat olive oil in a large skillet over medium-high heat until shimmering. Add mushrooms and sauté without stirring for 2 minutes to develop color.
Toss mushrooms, add garlic and thyme, and continue to cook, tossing frequently, until mushrooms are browned and tender, about 5 minutes.
Stir in heavy cream and simmer for 2 minutes until slightly thickened. Season with salt and black pepper to taste. Remove from heat.
Finish polenta by stirring in butter and Parmesan cheese (if using). Taste and adjust seasoning.
Spoon creamy polenta into bowls and top generously with the creamy mushroom mixture. Drizzle with extra cream or olive oil if desired. Serve hot.