Creamy Polenta with Sautéed Mixed Mushrooms
Silky, cheesy polenta topped with a glossy, thyme-scented mix of wild and chestnut mushrooms — proper Italian comfort food that’s elegant enough for guests and forgiving enough for midweek.
This is the archetypal cosy Italian supper: velvety polenta enriched with butter and Parmesan, piled high with caramelised mixed mushrooms scented with thyme and lemon. It’s comforting, unfussy and the kind of dish that makes people forgive you for not doing the plates properly.
Make it when mushrooms are at their best — autumn or winter — or whenever you want something warming that still feels a touch elegant. The technique is simple: the two critical bits are whisking the polenta in gently hot liquid to avoid lumps, and not overcrowding the mushrooms so they actually brown.
Ingredients
- 200 g medium-ground polenta (not instant)
- 800 ml vegetable stock — hot
- 200 ml whole milk
- 50 g unsalted butter — cold, cubed
- 60 g Parmesan — finely grated, plus extra to serve
- 400 g mixed mushrooms (cremini, chestnut, shiitake or similar) — trimmed and sliced
- 30 ml extra-virgin olive oil
- 20 g butter (for mushrooms)
- 2 cloves garlic — finely sliced
- 4 sprigs fresh thyme
- 50 ml dry white wine — optional — for deglazing
- 30 ml fresh parsley — finely chopped
- 1 lemon — zest and 1 tbsp juice
- sea salt — to taste
- black pepper — freshly ground, to taste
Equipment
- heavy-based saucepan
- wide sauté pan
- whisk
- wooden spoon or heatproof spatula
- microplane or fine grater
- ladle
Instructions
Bring the vegetable stock and milk to a gentle simmer in a heavy-based saucepan. Keep it at a bare simmer — you want it hot when you add the polenta.
Once the liquid is simmering, slowly pour the polenta in a steady stream while whisking vigorously to avoid lumps. When all the polenta is incorporated, reduce the heat to low.
Cook the polenta at a very gentle simmer, stirring or scraping the base every 30–60 seconds with a wooden spoon or heatproof spatula so it doesn’t stick. Cook until thick, glossy and tender — about 25–30 minutes for medium-ground polenta (follow packet time if different).
When the polenta is tender, remove from the heat and whisk in the cold butter a few cubes at a time, then stir through the grated Parmesan. Season to taste with salt and a generous crack of black pepper. Keep covered and warm while you cook the mushrooms.
Heat a wide sauté pan over high heat until shimmering. Add the olive oil and 20 g butter. When the butter foams, add the mushrooms in a single layer (work in batches if needed — they mustn't overcrowd). Let them sear without moving for 3–4 minutes so they brown.
Stir the mushrooms and continue to cook until deeply coloured and any released juices have mostly evaporated, about 3–4 more minutes. Add the garlic and thyme and cook for 1 minute until fragrant.
Deglaze the pan with the white wine (if using), scraping up any browned bits; let it bubble and reduce for 1–2 minutes. Finish the mushrooms with lemon juice, parsley and a good grind of pepper. Taste and season with salt if needed.
To serve: spoon a generous mound of polenta into warmed shallow bowls, top with the mushrooms, drizzle a little extra-virgin olive oil, scatter extra grated Parmesan and a few thyme leaves or chopped parsley.
Tips
- If you’re short on time use quick (instant) polenta — stir it into boiling liquid and cook per packet instructions (usually 3–5 minutes) — but the texture is less toothsome than medium-ground.
- To reheat leftover polenta, gently warm in a pan with a splash of milk or stock, stirring until creamy; for a crisp alternative, chill until firm, slice and pan-fry in olive oil.
- Clean mushrooms with a dry brush or paper towel rather than washing under water — they soak up water and won’t brown properly.
- If your polenta is lumpy, blitz briefly with a hand blender or whisk vigorously while adding a little hot liquid; avoid overworking it or it can become gluey.
- Make the mushrooms ahead and reheat quickly in a hot pan to revive their gloss before serving.
Substitutions
unsalted butter → replace with extra-virgin olive oil (use same weight) for dairy-free — adds a fruity note
Stays closeParmesan → replace with grated Pecorino Romano (same quantity) for a saltier, sharper finish
Noticeably differentwhole milk → use oat or soy unsweetened milk (same volume) to make a dairy-free but slightly different-flavoured polenta
Noticeably differentmixed mushrooms → use a single variety (porcini, chestnut or cremini) — porcini give a deeper, woodier flavour
Stays close
Nutrition
Per serving · estimated
- 460
- Calories
- 13 g
- Protein
- 40 g
- Carbs
- 23 g
- Fat
- 4 g
- Fibre
- 3 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I use instant polenta?
Yes — instant polenta cooks in about 3–5 minutes. Use the liquid amounts on the packet and whisk briskly; texture will be smoother and less toothsome than medium-ground polenta.
How do I stop the polenta sticking or burning?
Use a heavy-based pan, keep the heat low once incorporated, and stir frequently scraping the bottom. If it sticks, lower the heat and add a splash of hot stock or milk.
Can I make this vegan?
Yes — swap butter for olive oil and Parmesan for nutritional yeast or a vegan hard cheese. The flavour will be different but still delicious.
Why did my mushrooms turn soggy?
They were likely overcrowded or not hot enough. Cook in a hot pan in batches and avoid stirring too often so they can brown and caramelise.
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