Creamy Parmesan Mushroom Polenta Recipe

Ingredients

• 4 cups chicken broth (or vegetable broth, low sodium)
• 1 cup yellow cornmeal (polenta)
• 1 teaspoon salt
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream (or milk)
• Freshly ground black pepper (to taste)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 pound mixed mushrooms (cremini, shiitake, oyster, etc., sliced)
• 2 cloves garlic (minced)
• 1 teaspoon fresh thyme leaves
• Salt and pepper (to taste)
• 2 tablespoons chopped parsley (optional)

Instructions

1. 1

   Prepare the broth for polenta: In a medium saucepan, bring the chicken broth (or vegetable broth) to a gentle boil. Adding broth instead of water enhances the flavor and richness of the polenta.

2. 2

   Cook the polenta: Slowly whisk in the yellow cornmeal to the boiling broth to prevent lumps. Reduce the heat to low and cook, stirring frequently, until the polenta thickens and becomes creamy, about 25-30 minutes.

3. 3

   Finish the polenta: Stir in the salt, butter, grated Parmesan cheese, heavy cream, and freshly ground black pepper. Mix well until the cheese and butter are melted and fully incorporated. Keep warm.

4. 4

   Sauté the mushrooms: While the polenta cooks, heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and become browned, about 8-10 minutes.

5. 5

   Add flavor to mushrooms: Add the minced garlic and fresh thyme leaves to the mushrooms, cooking for an additional 2 minutes until fragrant. Season with salt and pepper to taste.

6. 6

   Combine and serve: Spoon the creamy Parmesan polenta onto plates and top with the sautéed mushrooms. Garnish with chopped parsley if desired, and serve immediately while hot and creamy.