Creamy Mushroom Polenta
Creamy mushroom polenta with Parmesan and garlic-sautéed cremini mushrooms, finished with dry white wine, vinegar, and parsley. Cook both components together for a comforting dinner ready in 35 minutes.
Ingredients
For the Polenta
- 150 g fine cornmeal
- 1,000 ml water
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 80 g Parmesan cheese grated
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
For the Mushrooms
- 4 tablespoons extra virgin olive oil
- 450 g cremini mushrooms sliced
- 4 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 80 ml dry white wine
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh parsley chopped
Instructions
- Bring 1,000 ml water to a boil in a saucepan. Add 1½ teaspoons kosher salt.
- Slowly pour in 150 g fine cornmeal while whisking continuously to prevent lumps. Reduce the heat to low and cook for 15–25 minutes, stirring often, until the polenta is thick and creamy.
- Remove the saucepan from the heat. Stir in ½ teaspoon ground black pepper, 80 g Parmesan cheese, grated, 2 tablespoons unsalted butter, and 2 tablespoons extra virgin olive oil until smooth.
- Heat 4 tablespoons extra virgin olive oil in a skillet over medium heat. Add 4 garlic cloves, minced, and cook for 1 minute, until fragrant.
- Add 450 g cremini mushrooms, sliced, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Sauté for 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden.
- Pour in 80 ml dry white wine. Simmer for 5–6 minutes, scraping up the browned bits, until the wine has reduced.
- Stir in the white wine vinegar and chopped parsley, then cook for 1 more minute.Stir in 1 tablespoon white wine vinegar and 2 tablespoons fresh parsley, chopped. Cook for 1 minute.
- Spoon the creamy Parmesan polenta into four bowls and top with the cremini mushrooms. Serve immediately.
Notes
Whisking the cornmeal: Pour the cornmeal in a thin, steady stream while whisking continuously. Adding it too quickly can create lumps.
Controlling the heat: Keep the polenta over low heat and stir often. This helps it cook evenly without catching on the bottom.
Browning the mushrooms: Allow the released moisture to cook away before judging their color. The mushrooms turn golden after the excess liquid evaporates.
Serving the polenta: Serve the polenta immediately because it thickens as it stands. Stir in a small splash of hot water if it needs loosening.
Nutrition
Calories: 506kcal | Carbohydrates: 35g | Protein: 14g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 1508mg | Potassium: 689mg | Fiber: 4g | Sugar: 3g | Vitamin A: 502IU | Vitamin C: 4mg | Calcium: 281mg | Iron: 2mg
