A plate of creamy scrambled eggs topped with golden sautéed mushrooms and fresh herbs, perfect for a gourmet breakfast.

Mushroom Polenta

by

Creamy, earthy, and comforting 🍄✨

Nothing says comfort like a bowl of creamy Mushroom Polenta rich, silky cornmeal topped with savory sautéed mushrooms and herbs. 🍄🧈 This Italian-inspired dish is the ultimate cozy dinner simple enough for a weeknight, elegant enough for guests. The buttery, cheesy polenta pairs perfectly with the earthy mushrooms, garlic, and a touch of fresh thyme. Every spoonful is warm, satisfying, and oh-so comforting. Serve it as a vegetarian main course or a side dish to roasted meats either way, it’s pure comfort from Emma’s Cake Studio. ❤️🍷

Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4

Ingredients List

For the Creamy Polenta

  • 4 cups vegetable broth (or water)
  • 1 cup polenta (coarse cornmeal)
  • 2 tablespoons butter
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper

For the Mushroom Topping

  • 2 tablespoons olive oil or butter
  • 2 cups mixed mushrooms (cremini, shiitake, oyster, or button), sliced
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • Salt & pepper to taste
  • Optional: drizzle of truffle oil or balsamic glaze for serving ✨

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Medium saucepan (for polenta)
  • Wooden spoon or whisk
  • Large skillet or frying pan
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Cheese grater

Step-by-Step Beginner-Friendly Instructions

  1. Prepare the mushrooms: In a large skillet, heat olive oil or butter over medium heat. Add mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and tender. 🍄
  2. Add flavor: Stir in garlic, shallot, and thyme. Season with salt and pepper, and cook for 2 more minutes until fragrant. Remove from heat and set aside.
  3. Cook the polenta: In a saucepan, bring vegetable broth to a gentle boil. Slowly whisk in the polenta in a steady stream to avoid lumps.
  4. Simmer & stir: Reduce heat to low and cook for 20–25 minutes, whisking often, until thick and creamy. 🥣
  5. Add richness: Stir in butter, Parmesan, salt, and pepper until smooth and velvety.
  6. Assemble: Spoon polenta into bowls, top with sautéed mushrooms, and drizzle with olive oil, truffle oil, or balsamic glaze. Sprinkle extra Parmesan if desired. ✨

Pro Tips

  • Creamier texture: Add a splash of milk or cream to the polenta at the end for extra silkiness. 🧈
  • Make it vegan: Use olive oil and nutritional yeast instead of butter and Parmesan. 🌱
  • Batch prep: Polenta thickens as it cools reheat with a splash of broth to loosen.
  • Flavor boost: Deglaze the mushrooms with a splash of white wine or balsamic vinegar for extra depth. 🍷

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl34010g42g14g3g4g