Creamy Polenta with Braised Mushrooms (Printer-friendly)
Rich, creamy cornmeal topped with savory mushrooms braised in white wine and herbs.
# What you'll need:
→ Polenta
01 - 1 cup coarse cornmeal (polenta)
02 - 4 cups water or low-sodium vegetable broth
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 teaspoon salt
07 - Freshly ground black pepper to taste
→ Braised Mushrooms
08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - 1 small yellow onion, finely chopped
11 - 2 garlic cloves, minced
12 - 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
13 - 1/4 cup dry white wine
14 - 1/2 cup vegetable broth
15 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
16 - Salt and pepper to taste
17 - 2 tablespoons chopped fresh parsley for garnish
# Method:
01 - Bring water or broth and milk to a boil in a medium saucepan. Gradually whisk in polenta and salt. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 25-30 minutes.
02 - Stir butter, Parmesan cheese, and black pepper into the polenta until melted and incorporated. Keep warm over very low heat, stirring occasionally to prevent sticking.
03 - Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and cook until soft and translucent, about 3 minutes.
04 - Add minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
05 - Add sliced mushrooms and thyme. Cook, stirring occasionally, until mushrooms are browned and have released their liquid, about 7 minutes.
06 - Pour in white wine and let it simmer until mostly evaporated, about 2 minutes, allowing the alcohol to cook off and flavors to concentrate.
07 - Add vegetable broth and reduce heat. Simmer until the mixture reaches a saucy consistency, about 5 minutes. Season with salt and pepper to taste.
08 - Spoon creamy polenta into serving bowls. Top generously with braised mushrooms and their sauce. Garnish with chopped fresh parsley.
# Expert Tips:
01 -
- It's a surprisingly elegant dish that tastes like it took hours, but comes together quite easily.
- You'll adore how the rich, savory mushrooms perfectly complement the velvety, comforting polenta.
02 -
- Polenta requires consistent whisking in the beginning to prevent lumps and ensure a silky smooth texture.
- When cooking mushrooms, don't crowd the pan, or they will steam instead of browning beautifully.
03 -
- For the creamiest polenta, have your milk and broth already warm when you add the cornmeal to avoid temperature shock and lumps.
- Allow your mushrooms plenty of time to release their moisture and get a good sear before adding any liquid; this concentrates their flavor.