Creamy Polenta with Garlicky Mushrooms
Slow-stirred polenta enriched with butter and Parmigiano, topped with deeply browned mushrooms, garlic, thyme and a splash of white wine. A cozy vegetarian dinner.
Chef's note Polenta is patient food, so put on the radio and stir. Leftovers set firm in the fridge: slice them, fry them in olive oil the next day,…
Chef's note Polenta is patient food, so put on the radio and stir. Leftovers set firm in the fridge: slice them, fry them in olive oil the next day, and you have a second dinner.
Ingredients
- 4 cups water
- 1 cup whole milk
- 1½ tsp kosher salt divided
- 1 cup coarse polenta or cornmeal not instant
- 2 tbsp olive oil
- 1½ lb cremini mushrooms sliced
- 3 tbsp unsalted butter divided
- 3 cloves garlic thinly sliced
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- ½ tsp black pepper
- ¼ cup dry white wine or broth
- ¾ cup Parmigiano-Reggiano grated
- 2 tbsp flat-leaf parsley chopped
Steps
Bring 4 cups water, 1 cup whole milk and 1 tsp kosher salt to a simmer in a heavy saucepan. Whisking constantly, pour in 1 cup coarse polenta or cornmeal in a slow, steady stream, and keep whisking 2 minutes, until it starts to thicken.
Turn the heat to low, cover, and cook 30 to 35 minutes, stirring hard every 5 minutes and scraping the bottom and corners, until the grains are soft and creamy. If it gets too thick, whisk in a splash of hot water.
Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1½ lb cremini mushrooms in an even layer and leave them alone 4 minutes so they brown. Stir and cook 4 to 5 minutes more, until their liquid has cooked off.
Add 1 tbsp unsalted butter, 3 cloves garlic, 1 tsp fresh thyme leaves, the rest of the salt (½ tsp kosher salt) and ½ tsp black pepper. Cook 1 minute, then add ¼ cup dry white wine and cook until it's almost gone.
Take the polenta off the heat and stir in the remaining butter (2 tbsp unsalted butter) and ¾ cup Parmigiano-Reggiano. Spoon into shallow bowls and top with the mushrooms and 2 tbsp flat-leaf parsley.
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