Save to Pinterest A comforting, savory dish featuring creamy polenta infused with roasted garlic and fresh herbs, topped with sautéed mushrooms for a hearty, flavorful meal.
This recipe quickly became a family favorite because of its creamy texture and savory mushroom topping. I love making it on weekends to enjoy with loved ones.
Ingredients
- Polenta: 1 cup (160 g) coarse cornmeal polenta, 4 cups (950 ml) vegetable broth, 2 tablespoons unsalted butter, 1/2 cup (50 g) grated Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 head garlic, 2 tablespoons olive oil, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh thyme
- Mushrooms: 1 pound (450 g) mixed mushrooms cremini, shiitake, or button sliced, 2 tablespoons olive oil, 2 tablespoons unsalted butter, 2 shallots finely chopped, 2 cloves garlic minced, 1 tablespoon chopped fresh thyme, salt and pepper to taste, 1 tablespoon chopped fresh parsley for garnish
Instructions
- Roast Garlic:
- Preheat oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30 35 minutes until soft. Let cool, then squeeze out the roasted garlic cloves and mash into a paste.
- Cook Polenta:
- In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy (about 20 25 minutes).
- Mix Polenta Ingredients:
- Stir in the roasted garlic paste, butter, Parmesan, salt, pepper, parsley, and thyme into the polenta. Adjust seasoning as needed. Keep warm.
- Sauté Shallots:
- While polenta cooks, heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add shallots and cook until translucent, about 2 minutes.
- Cook Mushrooms:
- Add mushrooms and cook, stirring occasionally, until golden and tender, about 8 10 minutes.
- Add Garlic and Thyme:
- Stir in minced garlic and thyme, cook for 1 2 minutes more. Season with salt and pepper to taste.
- Serve:
- Spoon polenta onto plates, top with sautéed mushrooms, and garnish with fresh parsley.
Save to Pinterest Sharing this meal has created so many warm family memories, especially during cozy evenings together.
Serving Suggestions
Pair the polenta with a crisp green salad or roasted vegetables to complement the creamy texture and rich flavors.
Vegan Adaptations
Replace butter with vegan alternatives and omit Parmesan or use plant-based cheese to make this dish entirely vegan.
Wine Pairings
This recipe pairs well with a medium-bodied red wine such as Pinot Noir, enhancing the earthy mushroom flavors.
Save to Pinterest This dish can be easily doubled for larger gatherings and keeps well in the fridge for up to 3 days.
Common Recipe Questions
- → How do I roast garlic for this dish?
Slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 30–35 minutes until soft. Let cool before mashing into a paste.
- → What type of cornmeal is best for polenta?
Coarse cornmeal is ideal for creamy polenta, as it provides the right texture once cooked slowly over low heat while stirring.
- → Can I use different mushrooms for the topping?
Yes, a mix like cremini, shiitake, or button mushrooms adds variety and depth to the sautéed topping, enhancing flavor and texture.
- → How do I ensure the polenta is smooth without lumps?
Gradually whisk cornmeal into boiling broth while stirring constantly, then cook on low heat, stirring often to break up any lumps, until creamy.
- → What herbs complement this polenta dish best?
Fresh parsley and thyme bring bright, earthy notes that harmonize with roasted garlic and mushrooms, balancing richness with herbaceous freshness.
- → Is this dish suitable for gluten-free diets?
Yes, polenta made from cornmeal is naturally gluten-free; just ensure all other ingredients are certified gluten-free.