Cheesy Polenta with Mushrooms
A comforting, restaurant-worthy dish that's surprisingly easy to make at home. The creamy, corn-based polenta creates the perfect base for savory sautéed mushrooms, while melted cheese adds an irresistible richness.
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.