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This Polenta recipe is an all-time favorite – because it’s easy! Just whisk away the polenta, toss the mushrooms in olive oil, balsamic vinegar, and a little garlic and let them roast away into this creamy polenta dish!
Best Polenta Recipe
I have a hard time choosing a favorite meal. I have too many favorites and it depends on my mood. Creamy Polenta with Roasted Mushrooms is probably in my top 10 favorite meals. I am always in the mood for rich and creamy polenta. I could eat an entire pan if no one was watching me. I love the stuff!
The creamy polenta is good by itself, but the roasted mushrooms make this polenta recipe extra special. They are the “icing on the cake.” And it’s always a good idea to add more veggies into your diet, right?
How to Make Polenta
First of all, what is polenta? Polenta is made from coarsely ground cornmeal and is very popular in Italy. Polenta is similar to grits, but I think polenta is even better than the popular Southern dish. It can be served creamy, fried, baked, chilled and cut into squares. I really love creamy polenta, it is a special treat.
This creamy polenta is easy to make, you are going to love it!
- I start with the mushrooms. I toss the mushrooms in olive oil, balsamic vinegar, and a little garlic and let them roast away in the oven.
- I cook the polenta on the stove top. You can find polenta or course cornmeal at almost any grocery store. I usually have luck in the bulk bin section. They do sell instant polenta and you can use that for this recipe, just follow the instructions on the box.
- The hardest part is whisking the polenta, but a little arm workout won’t hurt you. And it really isn’t hard. You just have to whisk it every few minutes, so don’t go far. (Turn on some tunes and sing away while your mushrooms are roasting and your polenta is cooking. I won’t tell anyone if you use your whisk as a microphone:)
- This polenta is super creamy thanks to the milk, butter, and Parmesan cheese. Oh yes, it is rich and SO worth every bite.
To serve, divide the creamy polenta into bowls and top with the roasted mushrooms. Try to savor every bite, but I won’t judge if you frantically shove spoonfuls into your mouth. This polenta recipe is a winner! An all-time favorite for sure!
If you like this polenta recipe, you might also like:
- Creamy Basil Polenta with Roasted Tomatoes
- Polenta Rounds with Fried Eggs and Avocado Bean Salsa
- Baked Polenta Pie
- Grilled Polenta Rounds with Black Bean and Avocado Salsa
- Grilled Polenta Cakes
Vegetarian
Creamy Polenta with Roasted Mushrooms
Creamy polenta with roasted mushrooms-an easy and comforting meal.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Ingredients
For the Roasted Mushrooms:
- 1 lb. Baby Bella mushrooms stems removed and cut in half
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced garlic
- Salt and black pepper to taste
- 1/4 cup chopped flat leaf Italian parsley
For the Creamy Polenta:
- 2 cups milk
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 3/4 cup stoneground polenta not instant
- 2 tablespoons butter
- 3/4 cup freshly grated Parmesan cheese
- Extra Parmesan cheese for serving optional
Instructions
Preheat the oven to 400 degrees F. Place mushrooms in a medium bowl and drizzle with olive oil and balsamic vinegar. Add in garlic and toss. Season with salt and pepper. Spread mushrooms evenly onto a large greased baking sheet. Roast for 15-20 minutes or until mushrooms are tender, stirring once. Remove from the oven and stir in parsley.
While the mushrooms are roasting, make the polenta. In a medium saucepan, combine milk, water, and salt over medium-high heat and bring to a simmer. When it simmers, slowly pour in the polenta and whisk to combine. Reduce heat to low and partially cover the pan with a lid and cook, whisking vigorously every 5 minutes. Make sure you scrape the sides of the pan. Cook until liquid is absorbed and polenta is creamy, about 30 minutes total. Remove from heat and stir in the butter and Parmesan cheese.
Divide the polenta into four bowls. Top with roasted mushrooms and garnish with Parmesan cheese, if desired. Serve immediately.
Have you tried this recipe?
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FAQs
Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. Polenta will become glossy from the added fat, and should feel rich, creamy, and smooth.
Why is my polenta not creamy? ›
**Liquid Ratio:** The ratio of liquid (water or stock) to cornmeal is crucial. Using too little liquid can result in a thicker, drier polenta. Adding more liquid and stirring regularly can help achieve a creamier consistency.
What is the secret to making polenta? ›
Pour the cornmeal into the water gradually – NOT all at once – and whisk constantly as you do it. The constant whisking will evenly disperse the cornmeal grounds in the water, so they won't have a chance to clump together. It'll thicken as it sits.
What is creamy polenta made of? ›
In Italy it is often made with various ingredients, including cornmeal, ground rice, buckwheat, and chestnut flour. Here in North America, it is generally made exclusively with coarsely ground cornmeal. Think of polenta as an Italian version of grits! But made with yellow corn instead of the white corn of grits.
Do you have to stir polenta constantly? ›
It definitely does not need to be stirred continuously. Fairly frequently, yes, to avoid burning on the bottom, but not constantly. Cooking for more or less time has more impact on texture than flavor. Cooked briefly, you get more of a grain-like cream of wheat texture.
How do Italians serve polenta? ›
Polenta can be served with various toppings, like tomato meat sauce or a “white” sauce of sausage and mushrooms. In Abruzzo, especially in the province of Aquila during Lent, polenta is served with snail sauce or cooked in milk and served seasoned with oil, garlic and chili peppers.
What makes the best polenta? ›
In Italy, you'll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind.
Is polenta creamier than grits? ›
Are Polenta and Grits Interchangeable? Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.
How do you make polenta taste better? ›
The Mix-Ins. In my opinion, the only things that should be added besides seasoning and milk are butter and Parmesan or Pecorino Romano cheese. Personally, I think Pecorino Romano is the better choice here. It has more of a sharp funk than Parmesan, plus a much creamier texture that melts more readily into warm polenta.
How do you make Martha Stewart polenta? ›
In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.
Polenta contains both protein and fiber to help a person feel full. Fiber is also recommended to keep the digestive system functioning properly, to feed healthy gut bacteria, and to prevent constipation.
Are grits and polenta the same? ›
Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).
How to jazz up polenta? ›
To spice things up for the adults at home, it can be fun to finish the polenta with a sprinkle of blue cheese, spiced pine nuts, or pepitas (for texture), and a drizzle of pesto, gremolata or other green herb sauces.
Can you make polenta ahead and reheat? ›
The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving.
How do you keep polenta from getting hard? ›
The top of the polenta might seem a bit hardened when you uncover it, but never fear. Adding the fat (in this case, Parmigiano-Reggiano cheese and unsalted butter) and a little vigorous whisking will produce the creamy results you expect.
How do you hold polenta for service? ›
One last tip: You can hold the polenta for a short time if you want to make it ahead for a party. Keep it covered and pop it back over low heat every ten or 15 minutes and give it a stir to keep it from getting too stiff. If necessary, add a bit of liquid (water, half 'n' half or cream) to loosen it up.
How long does creamy polenta last in the fridge? ›
In general, cooked polenta can be stored in an airtight container in the refrigerator for about 4 to 5 days. However, it's essential to use your judgment and check for any signs of spoilage, such as an off smell, changes in color, or the presence of mold.
