Creamy polenta with mushrooms and Parmesan Recipe
Polenta is an Italian cornmeal, a bit like our hominy, but served with various toppings. In this version it’s creamy, with butter and Parmesan, and topped with sautéed mushrooms. It’s a popular dish in northern Italy, especially on cooler days – warming and filling.
Creamy polenta with mushrooms is the essence of northern Italian cooking – simple ingredients turning into a dish that wraps around you like a blanket on a cold, rainy day. It has the texture of silky mashed potatoes, but with a distinct corn aroma boosted by butter and Parmesan. The sautéed mushrooms add deep umami and a forest character, making the whole dish taste like it came from a mountain trattoria.
Chef's tips
Pour the polenta into the boiling liquid very slowly, in a thin stream, whisking constantly – this prevents lumps that are hard to break up later. Cook over low heat and stir regularly, especially at the bottom of the pot, because polenta tends to stick; it’s ready when the grains are soft and the mixture bubbles and “spits” gently. Fry the mushrooms in a well-heated pan without a lid until their moisture evaporates and they start to brown – that’s when they have the most flavour.
How to serve
Serve the polenta in deep bowls, straight after cooking, with a generous spoonful of mushrooms on top and extra Parmesan – it’s a perfect lunch or dinner for a lazy winter Sunday. To drink, choose a dry white wine from northern Italy, such as Pinot Grigio, or simply a strong, hot tea if you’re having it as a quick, late after-work meal. If you have leftovers, pour them into a shallow dish, then the next day cut the set polenta into slices and fry in butter for a new, crispy meal.
Ingredients
- fine cornmeal (polenta) about 1 cup - 200 g
- water - 800 ml
- milk can be replaced with water for a lighter version - 200 ml
- butter divided into two portions - 40 g
- grated Parmesan or another hard cheese - 50 g
- button mushrooms or other mushrooms sliced - 300 g
- garlic clove finely chopped - 1 piece
- olive oil - 2 tablespoons
- fresh thyme or parsley chopped leaves - 1 tablespoon
- salt (to taste)
- freshly ground black pepper (to taste)
Preparation
- Pour the water and milk into a pot, add 0.5 teaspoon of salt and bring to the boil.
- Reduce the heat to low. Pour in the cornmeal in a thin stream, stirring constantly with a whisk or spoon to prevent lumps from forming.
- Cook over very low heat for 20–25 minutes, stirring often, especially at the bottom of the pot, until the polenta thickens and becomes creamy. If it gets too thick, add a little hot water.
- Towards the end of cooking, add half of the butter and the grated Parmesan. Stir until the butter melts and the polenta is smooth and creamy. Taste and season with salt and pepper.
- Meanwhile, prepare the mushrooms. In a large frying pan, heat the olive oil and the remaining butter over medium heat.
- Add the chopped garlic and fry for 1 minute, until fragrant but not browned.
- Add the sliced mushrooms, increase the heat to medium-high and fry for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid, then start to brown and caramelise slightly at the edges.
- Season the mushrooms with salt, pepper and the chopped thyme or parsley. Stir to combine.
- Spoon portions of hot polenta onto plates, spreading it out like a thick purée. Top with the sautéed mushrooms. Serve immediately.
Storage
Leftover polenta can be poured into a shallow dish, cooled and stored in the fridge for up to 2–3 days. Once firm, cut it into slices or rectangles and pan-fry in a little butter or oil until golden and crisp on the outside. Reheat leftover mushrooms gently in a pan; avoid microwaving for too long so they don’t turn rubbery.
