Looking for a comforting, restaurant-worthy dish that’s surprisingly easy to make at home? This Cheesy Polenta with Mushrooms is exactly what you need. The creamy, corn-based polenta creates the perfect base for savory sautéed mushrooms, while melted cheese adds an irresistible richness that ties everything together. Whether you’re new to cooking polenta or just looking for a delicious meat-free dinner option, this recipe delivers incredible flavor with minimal effort.
Ingredients
For the Polenta:
- 4 cups water
- 1 cup polenta (cornmeal)
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/2 teaspoon salt
For the Mushrooms:
- 1 pound mixed mushrooms (cremini, shiitake, or button), sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme
- Salt and black pepper to taste
Instructions
- Start by bringing 4 cups of water to a boil in a large pot. Add a pinch of salt.
- Slowly whisk in the polenta, stirring constantly to prevent lumps from forming.
- Reduce heat to low and continue cooking for 20-25 minutes, stirring frequently. The polenta should be thick and creamy.
- While the polenta cooks, heat olive oil in a large skillet over medium-high heat.
- Add mushrooms to the skillet and cook without stirring for 3-4 minutes to achieve a golden brown color.
- Add garlic and thyme, then continue cooking for another 5-7 minutes until mushrooms are tender.
- Once the polenta is done, remove from heat and stir in the Parmesan cheese and butter until fully incorporated.
- Season both the polenta and mushrooms with salt and pepper to taste.
- Serve the cheesy polenta in bowls topped with the sautéed mushrooms.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Recipe Notes
– For the creamiest polenta, use coarse ground cornmeal rather than instant polenta.
– If your polenta becomes too thick, thin it out with a little warm water or broth.
– Don’t overcrowd the mushrooms when cooking – they need space to properly brown.
– The polenta will continue to thicken as it cools, so serve it while it’s hot.
– Store leftovers separately (polenta and mushrooms) in airtight containers for up to 3 days.
– To reheat polenta, add a splash of water or broth and stir while warming.
Remember to taste and adjust seasonings throughout the cooking process – this simple step makes a big difference in the final result. This Cheesy Polenta with Mushrooms is perfect for those cozy nights when you want something satisfying yet elegant.
Cheesy Polenta with Mushrooms
Ingredients
- 4 cups water
- 1 cup polenta cornmeal
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 pound mixed mushrooms cremini, shiitake, or button, sliced
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh thyme
- Salt and black pepper to taste
Instructions
- Bring 4 cups of water to a boil in a large pot. Add a pinch of salt.
- Slowly whisk in the polenta, stirring constantly to prevent lumps from forming.
- Reduce heat to low and continue cooking for 20-25 minutes, stirring frequently. The polenta should be thick and creamy.
- While the polenta cooks, heat olive oil in a large skillet over medium-high heat.
- Add mushrooms to the skillet and cook without stirring for 3-4 minutes to achieve a golden brown color.
- Add garlic and thyme, then continue cooking for another 5-7 minutes until mushrooms are tender.
- Once the polenta is done, remove from heat and stir in the Parmesan cheese and butter until fully incorporated.
- Season both the polenta and mushrooms with salt and pepper to taste.
- Serve the cheesy polenta in bowls topped with the sautéed mushrooms.
