Creamy Parmesan Mushroom Polenta Recipe

Ingredients

• 950 ml (4 cups)chicken stock or low-sodium vegetable stock
• 160 g (1 cup)yellow cornmeal (polenta)
• 1 teaspoonsalt
• 28 g (2 tablespoons)butter
• 50 g (½ cup)grated Parmesan
• 120 ml (½ cup)double cream or milk
• to tastefreshly ground black pepper
• 30 ml (2 tablespoons)olive oil
• 28 g (2 tablespoons)butter
• 454 g (1 pound)mixed mushrooms, such as cremini, shiitake or oyster, sliced
• 2 clovesgarlic, minced
• 1 teaspoonfresh thyme leaves
• to tastesalt and pepper
• 8 g (2 tablespoons)chopped parsley (optional)

Instructions

1. 1

   Cook the polenta

   Bring the stock and 1 teaspoon salt to the boil in a medium saucepan. Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Turn the heat to low and cook for 20 minutes, stirring frequently, until thick and creamy.

2. 2

   Finish the polenta

   Stir in 28 g butter, the grated Parmesan, double cream and freshly ground black pepper to taste. Keep warm over a low heat while you prepare the mushrooms.

3. 3

   Brown the mushrooms

   Heat the olive oil and remaining 28 g butter in a large frying pan over a medium-high heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until golden and browned.

4. 4

   Add the aromatics

   Add the minced garlic and thyme leaves to the mushrooms. Season with salt and pepper to taste, then cook for 1 more minute, until fragrant.

5. 5

   Finish the mushrooms

   Stir in the chopped parsley, if using, then take the pan off the heat.

6. 6

   Serve the dish

   Spoon the creamy Parmesan polenta into bowls and top with the mushrooms. If desired, finish with an extra pinch of Parmesan.

What is Parmesan polenta?

Polenta is a northern Italian dish made by cooking ground maize in liquid until it softens into a porridge. It can be served soft and creamy or left to cool and set.

Here, stock, Parmesan and cream give the polenta a savoury, rich finish, while sautéed mixed mushrooms bring browned edges and an earthy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 9g protein, 28g carbs, 22g fat.

The cornmeal supplies most of the carbohydrates, while butter, olive oil, cream and Parmesan contribute much of the fat. The stock and Parmesan add some protein, with mushrooms contributing a smaller amount; serve with extra vegetables or a green salad to round out the meal.

Choosing the ingredients

Cornmeal: Yellow cornmeal labelled polenta is the base of the dish. Different grinds can cook at different speeds, so use the creamy texture as your cue as well as the stated cooking time.

Mushrooms: A mix of varieties gives the topping varied shapes and textures. The recipe also allows either chicken or low-sodium vegetable stock; choose vegetable stock for a vegetarian version.

Getting smooth polenta

Gradual whisking: Add the cornmeal slowly to the boiling stock while whisking continuously. This helps it disperse rather than clump together.

Frequent stirring: Once the heat is low, stir regularly as the polenta thickens. The finished mixture should be creamy and thick after 20 minutes.

Browning the mushrooms

Hot pan: Heat the oil and butter over a medium-high heat before adding the sliced mushrooms. Cook them for 6–8 minutes, stirring occasionally, until golden and browned.

Garlic and thyme: Add these after the mushrooms have browned, then cook for just 1 more minute until fragrant. This keeps the garlic from cooking for the whole mushroom-cooking time.

Timing and serving

The polenta takes 20 minutes to cook, while the mushrooms need 6–8 minutes followed by 1 minute with the aromatics. Keep the polenta warm over low heat as you finish the topping.

Serve the mushrooms over bowls of polenta, with parsley if using. It works as a hearty vegetarian main when made with vegetable stock, or as a side alongside a larger meal.

Texture and doneness

Polenta: Look for a thick, creamy consistency after cooking and finishing with the butter, Parmesan and cream. If it is still gritty or too loose, follow the recipe’s cooking time and texture cues before serving.

Mushrooms: Their surfaces should be browned before you add the garlic and thyme. Cook until golden, rather than stopping while they are still pale.

Recipe notes & tips

• Whisk the cornmeal in gradually to help keep the polenta smooth.
• Stir the polenta frequently during its 20-minute cook.
• Use vegetable stock if you want the dish to be vegetarian.
• Let the mushrooms brown for 6–8 minutes before adding the garlic and thyme.
• Add the parsley at the end so it stays fresh in flavour.

Variations

• Use vegetable stock: Choose low-sodium vegetable stock for a vegetarian version.
• Swap the cream: Use milk instead of double cream for a less rich finish.
• Change the mushroom mix: Use any combination of cremini, shiitake and oyster mushrooms.
• Add parsley: Stir in the optional chopped parsley just before taking the mushrooms off the heat.
• Finish with Parmesan: Sprinkle an extra pinch over the bowls before serving.

Common mistakes to avoid

• Adding cornmeal too quickly: Whisk it in gradually to help prevent lumps.
• Leaving polenta unstirred: Stir frequently as it cooks so it thickens evenly.
• Stopping before it is creamy: Cook for 20 minutes over low heat and check that it is thick and creamy.
• Adding garlic too early: Wait until the mushrooms are browned, then cook the garlic and thyme for 1 minute.
• Taking mushrooms off the heat while pale: Give them 6–8 minutes over medium-high heat to develop golden colour.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave; the polenta may thicken as it cools, so stir in a little liquid if needed.

Frequently asked questions