Creamy Polenta with Wild Mushrooms
Indulge in the rich, comforting flavors of Creamy Polenta with Wild Mushrooms, a dish that elegantly combines rustic charm with gourmet appeal. This creamy polenta is made luxuriously soft with heavy cream, Parmesan, and butter, creating the perfect base for the earthy, savory topping of sautéed wild mushrooms. Enhanced with aromatic shallots, garlic, and fresh thyme, and finished with a splash of white wine, the mushroom mixture offers layers of depth and complexity. Ideal for cozy dinners or impressing guests, this recipe is ready in under an hour and can be served as a hearty main or an elevated side dish. Garnish with fresh parsley and an extra sprinkling of Parmesan for a final touch of flavor and presentation. Perfect for those seeking a vegetarian option or anyone craving classic, Italian-inspired comfort food.
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Recipe Information
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 2 tablespoons olive oil
- 12 ounces wild mushrooms (such as cremini, shiitake, or oyster), cleaned and sliced
- 2 small shallots, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 0.25 cup dry white wine
- 2 tablespoons chopped fresh parsley for garnish
- to taste freshly ground black pepper
Instructions
In a large saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta to prevent clumping.
Reduce the heat to low and cook the polenta, stirring frequently, for about 25-30 minutes, until thick and creamy.
Stir in the heavy cream, grated Parmesan cheese, 2 tablespoons of butter, and 1 teaspoon of salt. Mix well until smooth. Remove from heat and cover to keep warm.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced wild mushrooms and cook for 4-5 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Add the chopped shallots, minced garlic, and fresh thyme to the skillet. Sauté for another 2-3 minutes until fragrant.
Deglaze the skillet with dry white wine, scraping up any browned bits stuck to the pan. Cook for 2-3 minutes until the wine reduces slightly.
Season the mushroom mixture with freshly ground black pepper to taste.
To serve, divide the creamy polenta among four bowls or plates. Top with the sautéed wild mushrooms.
Garnish with chopped fresh parsley and an extra sprinkling of Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.2 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 159 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
