Irresistible Creamy Polenta with Mushrooms

This Creamy Polenta with Mushrooms is a comforting dish that brings sophisticated flavors to your weeknight table. It’s surprisingly easy to prepare, making it perfect for busy parents and cooking beginners. Naturally vegan and gluten-free, this recipe delivers a hearty, delicious meal in under 35 minutes. Enjoy this delightful dish as a main course or a luxurious side.

Why You’ll Love This Polenta with Mushrooms

This recipe is a true winner for many reasons!

• Quick to Make: You can have this delicious meal on the table in under 35 minutes, perfect for busy evenings.
• Rich and Creamy: The polenta achieves a wonderfully smooth, satisfying texture that melts in your mouth.
• Flavorful Mushroom Topping: Earthy mushrooms, aromatic herbs, and savory wine create an incredibly tasty topping.
• Versatile: Serve it as a hearty main course or as an elegant side dish to complement various meals.
• Easily Customizable: Adjust ingredients to fit your dietary needs or flavor preferences, making this Polenta with Mushrooms truly your own.

Ingredients

Gather these simple ingredients to create your amazing Polenta with Mushrooms. Each component plays a vital role in achieving that perfect creamy texture and rich, savory flavor.

For the Creamy Polenta:

• 4 1/2 cups water
• 2 tsp salt
• 1 1/2 cups instant or quick-cooking polenta
• 1/4 cup unsalted butter (or vegan butter)
• 1/2 cup Parmesan cheese (or nutritional yeast/vegan parmesan)

For the Mushroom Topping:

• 20 oz sliced shiitake mushrooms (or a mix of wild mushrooms)
• 1/4 cup olive oil
• 1/2 cup dry white wine, divided (or vegetable broth)
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• Optional garnishes: fresh parsley, Parmesan, salt & pepper

Notes & Substitutions

Polenta: Instant or quick-cooking polenta cooks in minutes, making this a speedy meal. Regular polenta takes longer but offers a slightly richer texture.

Mushrooms: Shiitake mushrooms provide a fantastic meaty texture. Feel free to use cremini, oyster, or a wild mushroom mix for diverse flavors.

Wine: Dry white wine adds depth. For an alcohol-free version, simply substitute with vegetable broth or water.

Dairy: Use vegan butter, plant-based cream, and nutritional yeast or vegan parmesan for a completely dairy-free dish.

Herbs: Fresh parsley brightens the flavor. While not specified in the provided instructions, other fresh herbs like thyme or rosemary would also be delicious additions to the mushrooms.

Equipment

You don’t need fancy tools for this recipe. Just a few kitchen essentials will do the trick:

• Heavy-bottomed saucepan or Dutch oven
• Whisk
• Large skillet
• Wooden spoon or spatula
• Measuring cups and spoons

Instructions

Follow these simple steps to create a delicious Polenta with Mushrooms. This beginner-friendly guide ensures perfect results every time.

Prepare the Creamy Polenta:

1. Bring 4 1/2 cups of water and 2 teaspoons of salt to a rolling boil in your heavy-bottomed saucepan.
2. While continuously whisking, slowly pour in the 1 1/2 cups of instant or quick-cooking polenta. Continue whisking for about one minute to prevent any lumps from forming. This initial whisking is crucial for a smooth polenta.
3. Reduce the heat to low. Let the polenta simmer gently for at least 30 minutes, stirring once every few minutes. Make sure to scrape down the sides of the pan to prevent sticking. Continue cooking until the polenta is tender and thickens to a creamy consistency.
4. Once the polenta is tender and cooked through, remove it from the heat. Stir in 1/4 cup of butter (or vegan butter) and 1/2 cup of Parmesan cheese (or vegan alternative). Taste the polenta and add more salt if needed; it may not be necessary.

Cook the Mushroom Topping:

1. While the polenta is simmering, heat a large skillet to medium-high heat.
2. Add the sliced mushrooms to the hot, dry skillet. Cook them for a few minutes to release their moisture. If using shiitake mushrooms, you can skip this dry sauté step and add the butter first. This helps them achieve a better sear.
3. Once some moisture has evaporated (or if skipping the dry sauté for shiitakes), add 1/4 cup of olive oil and half of the 1/2 cup dry white wine. Let the mushrooms simmer in the liquid.
4. Add salt to taste and continue cooking the mushrooms until they turn golden brown and start to get crispy. The liquid should largely evaporate.
5. Add the remaining white wine to deglaze the pan, scraping up any browned bits from the bottom. Continue cooking until this liquid also evaporates.
6. Remove the skillet from the heat. Stir in 2 tablespoons of fresh chopped parsley. Season generously with more salt and black pepper to your preference.

Assemble and Serve:

1. Spoon the warm, creamy polenta into individual serving bowls.
2. Top each portion with a generous helping of the savory mushroom topping.
3. Garnish with extra fresh parsley, a sprinkle of Parmesan cheese (or vegan alternative), and a grind of fresh black pepper if desired. Serve immediately and enjoy your delicious Polenta with Mushrooms!

Pro Tips & Troubleshooting

• Achieving Ultra-Creamy Polenta: Use a whisk constantly when first adding the polenta to hot water. This prevents lumps and helps create a consistently smooth texture.
• Preventing Lumps: Always pour the polenta into boiling water slowly in a thin stream, while whisking vigorously. Don’t dump it all at once!
• Perfectly Searing Mushrooms: Do not overcrowd your pan. Cook mushrooms in batches if necessary to ensure they sear beautifully instead of steaming. Cook out their moisture first for crispy edges. Serious Eats offers a detailed guide on how to properly sauté mushrooms to achieve a deep, savory flavor without them becoming soggy.
• Flavor Boosting: Use a good quality dry white wine or vegetable broth for deglazing the pan. The fond (browned bits) at the bottom of the pan adds immense flavor.
• Adjusting Consistency: If your polenta becomes too thick while cooking, or when reheating, simply stir in a splash of warm water or broth until it reaches your desired creaminess.

Serving, Storage, & Variations

This Creamy Polenta with Mushrooms is incredibly versatile and makes a wonderful meal.

Serving Suggestions: Pair this rich dish with a simple green salad dressed with a vinaigrette. It also complements roasted vegetables like asparagus or Brussels sprouts beautifully. For a heartier meal, serve it alongside grilled chicken, seared scallops, or a perfectly cooked steak.

Storage: Store any leftover polenta and mushrooms separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat polenta gently on the stovetop over low heat. Add a splash of water, vegetable broth, or plant-based milk to loosen it up and restore its creamy texture. Reheat mushrooms in a skillet until warmed through.

Variations:

• Truffle Indulgence: Drizzle a bit of truffle oil over the finished dish for an extra decadent aroma and flavor.
• Cheesy Choices: Experiment with different cheeses in the polenta, such as creamy goat cheese, pungent fontina, or smoked provolone.
• Add More Veggies: Stir in fresh spinach or baby kale during the last few minutes of polenta cooking. Roasted red peppers or sun-dried tomatoes also make wonderful additions to the mushroom topping.

Nutrition Information

This Polenta with Mushrooms offers a nourishing and satisfying meal. It provides fiber from the mushrooms and polenta, along with protein to keep you feeling full. Please refer to the detailed recipe card for the full nutritional breakdown.

According to Medical News Today, polenta provides several nutritional benefits due to its fiber, protein, and complex carbohydrate content.

Frequently Asked Questions (FAQ)

What kind of polenta should I use?
For this quick recipe, instant or quick-cooking polenta works best and cooks in about 5-7 minutes. You can use regular coarse-ground polenta, but it will require a longer cooking time (around 45-60 minutes).

Can I use frozen mushrooms?
Yes, you can use frozen mushrooms, but ensure you thaw them first and squeeze out any excess moisture. They might not brown as well as fresh mushrooms, but they will still be flavorful in this creamy polenta with mushrooms dish.

How do I make this dish spicier?
Add a pinch of red pepper flakes to the mushrooms while they are sautéing. You can also finish the dish with a sprinkle of freshly ground black pepper.

Can I prepare components in advance?
Yes, you can cook the mushroom topping a day ahead and store it in the refrigerator. Reheat gently before serving. While fresh is best, cooked polenta can also be stored and reheated with extra liquid.

What wine pairs best with this dish?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay pairs wonderfully with the earthy flavors of the mushrooms. If you prefer red, a light-bodied Pinot Noir also complements this dish well.

Conclusion

This Creamy Polenta with Mushrooms offers an incredibly delicious and satisfying meal that feels both comforting and gourmet. Its straightforward steps and quick preparation make it a perfect choice for beginners and busy cooks alike. Give this delightful recipe a try and discover your new favorite weeknight staple. Share your creations and tell us what you think!

Creamy Polenta with Mushrooms

A comforting and savory dish featuring creamy polenta enriched with butter and parmesan, topped with perfectly cooked shiitake or wild mushrooms deglazed with white wine and fresh parsley.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Side Dish

Servings 4 servings

Calories 297 kcal

Equipment

• Pot
• whisk
• skillet
• Spoon

Ingredients

  

Polenta

• 4 1/2 cups water
• 2 tsp salt
• 1 1/2 cups polenta
• 1/4 cup vegan or regular butter
• 1/2 cup vegan or regular parmesan

Mushroom Topping

• 20 oz sliced shiitake mushrooms or a mix of wild mushrooms
• 1/4 cup vegan butter
• 1/2 cup dry white wine divided
• 2 tbsp fresh parsley chopped
• salt and pepper to taste

Optional Garnishes

• fresh parsley optional garnish
• parmesan optional garnish
• salt & pepper optional garnish

Instructions

 

Instructions

• Bring water and salt to a boil, then slowly whisk in polenta. Reduce heat to low and simmer for at least 30 minutes, stirring occasionally to prevent clumps.
• Once the polenta is tender, stir in the butter, cheese, and additional salt to taste.
• While polenta cooks, heat a skillet and cook mushrooms dry to release moisture. For shiitake mushrooms, skip this step and add butter directly.
• Add butter and half of the wine to the mushrooms, simmering until they start to get crispy. Deglaze the pan with the remaining wine, cooking until evaporated, then stir in fresh parsley, salt, and pepper.
• Spoon the creamy polenta into bowls, top with the sautéed mushrooms, and garnish with extra herbs, cheese, and pepper. Serve hot.

Notes

Taste the polenta before adding more salt as the amount of parmesan can vary in saltiness. If using shiitake mushrooms, you can add butter directly to the pan without dry cooking them first.