Creamy Mushroom Polenta
Creamy Mushroom Polenta
By: Rachel
Creamy mushroom polenta is the ultimate Italian comfort food, combining velvety, slow-cooked polenta with earthy, savory mushrooms in one deeply satisfying bowl. This easy-to-make, naturally vegetarian dish is perfect for cozy weeknight dinners or for serving at an elegant dinner party. With its rich, rustic flavors and luxurious creaminess, this creamy mushroom polenta recipe transforms simple ingredients into a dish that feels both comforting and indulgent.
Make Polenta From Scratch: Trust Me!
The first time I had polenta—I think I was in college—I was deeply unimpressed. I had bought one of those tubes from the grocery store where the polenta is shrink-wrapped in a hard log resembling a salami. You slice, heat, and serve the polenta which, in my view, looks like a hockey puck and doesn’t taste much better.
With that as my baseline, I went through life polenta-free, unaware of its true nature. Then, one night, my husband and I went to dinner at Tosca, a wonderful neighborhood restaurant featuring sumptuous Italian food. The short rib we ordered came with polenta, and what arrived was… sublime.
The Creamiest Polenta Ever
Tosca’s polenta was creamy and luscious, almost like eating velvet. It was rich with butter and Parmesan, yet without ever tasting overwhelmingly of either. More importantly, it was the perfect vehicle for soaking up all the delicious sauce on the plate. I could not stop eating it. This creamy mushroom polenta recipe captures that beautifully indulgent texture with an added umami punch.
How To Make Creamy Polenta From Scratch
As it turns out, making polenta is a bit tricky. It cannot be rushed. You must whisk patiently while sprinkling the polenta into your pot in stages, lest it become lumpy. As soon as it is ready, it will begin to thicken. so if you do not intend to eat it right away, you will need to thin it to achieve the correct texture.
While it does require patience, polenta is worth the effort. Like Tosca’s, this polenta is decadently creamy and flavorful; the perfect complement to the intense umami of richly-flavored mushrooms.
What To Serve With Creamy Mushroom Polenta
This mushroom polenta is rich and decadent, thanks to the generous use of dairy. I like to start the meal with a bright salad of bitter greens, like arugula simply dressed with lemon and olive oil. With fresh herbs and lemon, Chicken Under A Brick is the perfect complement to the polenta.
For dessert, you can keep the Italian theme going with Spiced Chocolate Budino.
Beverage Pairing
By: Olivia
You can approach this pairing one of two ways, all while staying within a single wine region! If you want to highlight the umami mushroom flavor, a Pinot Noir will mirror the dish’s earthy notes. If you’d rather showcase the creamy richness of the polenta, a Chardonnay will offer a similar texture. Either way, both wines bring bright acidity to balance the overall dish. Consider exploring Burgundy for your pairing!
Creamy Mushroom Polenta
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
For the polenta
- 3 cups (720mL) whole milk
- 2 cups (480mL) water
- 2 teaspoons kosher salt
- 1 cup (170g) polenta
- 4 tablespoons (60g) unsalted butter cubed
- ¾ cup (170g) mascarpone cheese
- ¾ cup (75) Parmigiano-Reggiano cheese or parmesan + aged cheddar blend
- Several gratings fresh nutmeg
For the mushrooms
- ½ ounce (15g) dried porcini mushrooms
- 4 tablespoons (60g) unsalted butter
- 1 medium shallot
- 1 clove garlic
- 16 ounces (450g) fresh mushrooms
- Kosher salt and freshly-ground black pepper
- 1 pinch fresh thyme
- ½ cup (120mL) Marsala wine
- ¼ cup (60mL) heavy cream
For garnish
- Freshly-chopped Italian parsley
- 2 teaspoons Parmigiano-Reggiano cheese
Step by Step Instructions
For the polenta
Step 1
- Bring the water, milk, and salt to a low boil in a medium-size heavy saucepan set over medium-high heat. Sprinkle the polenta into the liquid, a little at a time, stirring with a whisk to prevent clumping. Do not add the polenta all at once. Continue stirring as the mixture thickens, 2 to 3 minutes.
Step 2
- Reduce heat to low and cook for 40 to 45 minutes, stirring every 4-5 minutes. If the polenta becomes too thick, add water or milk ¼ cup at a time.
Step 3
- With a wooden spoon, stir in the butter and cheeses. Set aside to keep warm until ready to use.
For the mushrooms
Step 1
- Add the porcini mushrooms to a small pot with a fitted lid, and cover with about 1 cup boiling water. Cover the pot and allow the mushrooms to rehydrate for 20-30 minutes. Remove the mushrooms and rinse well to remove any sediment. You may reserve or discard the mushroom stock left behind; if you decide to keep it, strain well with a fine-mesh sieve to remove any sediment.
Step 2
- Melt the butter in a cast-iron skillet or other wide, heavy pan over medium heat. Add the shallots and garlic and sauté for up to a minute, allowing the ingredients to soften and become fragrant, but not to brown. Increase the heat to medium-high.
Step 3
- Add the porcini and fresh mushrooms and toss quickly to coat in the butter. Season generously with the salt and pepper, and add the thyme. Allow to cook, undisturbed, for 3 minutes, then toss and allow to cook for another 3-5 minutes, undisturbed, until the mushrooms have good color on them and have shrunk considerably, having released their liquid.
Step 4
- Add the Marsala wine, and stir to combine. Turn the heat down to medium or medium-low, allowing the mushrooms to simmer gently for 5-7 minutes. Add the heavy cream and continue to simmer for 2-3 minutes. Taste, and correct seasoning.
Step 5
- Serve the mushrooms on top of the polenta and garnish with parsley and cheese.
