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A close-up of a blue bowl filled with creamy garlic polenta topped with savory mushrooms, fresh rosemary, thyme, and blue cheese crumbles.
Layla

Creamy Garlic Polenta with Sautéed Mushrooms

A rich and comforting vegetarian dish featuring incredibly creamy polenta infused with garlic and Parmesan, topped with savory sautéed mixed mushrooms. This meal is hearty enough for a main course or makes an excellent side.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish, Vegetarian
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Garlic Polenta
  • 4 cups Vegetable Broth
  • 2 cups Whole Milk
  • 4 cloves Garlic minced
  • 1 cup Fine Cornmeal (Polenta) quick-cooking or instant type
  • 4 tbsp Unsalted Butter
  • 1/2 cup Parmesan Cheese grated, plus more for garnish
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
For the Sautéed Mushrooms
  • 1 lb Mixed Mushrooms e.g., cremini, shiitake, oyster; cleaned and sliced
  • 2 tbsp Olive Oil
  • 1 Shallot finely diced
  • 2 cloves Garlic minced
  • 1 tbsp Fresh Thyme chopped
  • 1/4 cup Dry White Wine optional, or use more broth
  • 1/4 cup Vegetable Broth
  • 2 tbsp Fresh Parsley chopped, for garnish
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste

Equipment

  • Large Heavy-Bottomed Pot
  • Large skillet
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Mushrooms
  1. Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until browned and softened, about 7-10 minutes. Do not overcrowd the pan; cook in batches if necessary.
  2. Add diced shallot and minced garlic to the skillet with the mushrooms. Sauté for another 2-3 minutes until fragrant.
  3. Stir in fresh thyme. If using, deglaze with white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 1-2 minutes.
  4. Add vegetable broth and simmer for 2-3 minutes until slightly reduced. Season with salt and pepper to taste. Set aside.
Make the Creamy Garlic Polenta
  1. In a large, heavy-bottomed pot, combine vegetable broth, milk, and minced garlic. Bring to a gentle simmer over medium heat.
  2. Slowly whisk in the cornmeal in a steady stream to prevent lumps. Continue whisking constantly for the first 2-3 minutes, then switch to stirring with a wooden spoon or spatula.
  3. Reduce heat to low and cook, stirring frequently, for 20-25 minutes, or until the polenta is thick, creamy, and pulls away from the sides of the pot. (Cooking time may vary based on your polenta type; quick-cooking takes less time than traditional polenta).
  4. Remove from heat. Stir in butter, grated Parmesan cheese, salt, and pepper until smooth and well combined. Taste and adjust seasoning if needed.
Serve
  1. Divide the creamy garlic polenta among serving bowls.
  2. Spoon a generous portion of the sautéed mushrooms over the polenta.
  3. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired. Serve immediately.

Notes

For a richer, non-vegetarian flavor, you can use chicken broth instead of vegetable broth for the mushrooms. Leftover polenta will thicken considerably upon cooling; reheat gently with a splash of milk or broth over low heat until creamy again. You can also press leftover polenta into a shallow dish, chill until firm, and then cut into squares or triangles to pan-fry or grill.