Polenta with Mushrooms

A simple, satisfying favorite.

Why You'll Love This Recipe

• Restaurant-quality vegetarian main.
• Earthy, creamy, deeply satisfying.
• Forty minutes for an elegant dinner.
• Pairs beautifully with a salad.
• Endlessly adaptable toppings (chicken, sausage, greens).

Ingredient Notes

• Coarse-ground polenta has the right texture; quick-cook is grainy.
• Mixed mushrooms add complexity; single variety works.
• Real parmesan for the finish.

Ingredient Substitutions

• Instant polenta (cooks in 5 minutes — follow package).
• Fontina or gruyère in place of parmesan.
• Add a poached egg on top.

Equipment Needed

• Heavy saucepan
• Large skillet
• Whisk
• Wooden spoon

Prep Tips

• Have hot liquid before polenta hits the pot.
• Slice mushrooms uniform thickness.

Instructions

1. 1

   Gather and prep: 1 polenta, 8 oz mushrooms, sliced, 3 cloves garlic, minced, 2 tbsp butter, 1 cup parmesan cheese, 1 cup milk, 1 tsp salt, 1/2 tsp black pepper. mince the garlic, and grate the parmesan before you start cooking.

2. 2

   Whisk polenta into simmering milk and water; cook 20 min.

3. 3

   Sauté mushrooms with garlic in butter.

4. 4

   Top polenta with mushrooms and parmesan.

Artsi Pro Tips

• Slowly whisk polenta in to avoid lumps.
• Don't crowd or move mushrooms early — caramelization needs contact.
• Polenta should be loose; it tightens fast as it sits.

Common Mistakes

• Lumpy polenta — add too fast.
• Moving mushrooms too early — no caramelization.
• Letting polenta sit and stiffen — keep warm with extra liquid.

Recipe Tags