Creamy Polenta with Wild Mushrooms
Creamy Polenta with Wild Mushrooms is a comforting dish that combines silky polenta with the rich, earthy flavors of sautéed wild mushrooms. This easy-to-make recipe is perfect for cozy dinners or entertaining guests, offering a restaurant-quality meal right at home. The harmonious blend of textures and flavors will have everyone asking for seconds, while its stunning presentation makes it ideal for sharing on social media.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup coarse cornmeal (polenta)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup mixed wild mushrooms (shiitake, cremini, oyster)
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley or thyme
Instructions
- In a pot over medium heat, bring vegetable broth to a gentle boil. Gradually whisk in polenta and stir consistently until thickened (about 5-7 minutes).
- Stir in heavy cream and Parmesan cheese until melted and well combined. Season lightly with salt and pepper.
- In a separate skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds), then add wild mushrooms and cook until tender (5-6 minutes).
- Incorporate fresh herbs into the mushroom mixture during the last minute of cooking.
- Spoon creamy polenta onto plates, top with sautéed mushrooms, and garnish with extra Parmesan if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: For added richness, experiment with different types of wild mushrooms. To make this recipe vegan, substitute dairy milk with almond or oat milk and use plant-based butter.