The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

creamy parmesan polenta with mushrooms, shallots, and blue cheese

Mushroom Polenta

Posted by: Ari Laing

Creamy polenta with butter and freshly grated parmesan is topped with roasted mushrooms, blue cheese, and crunchy toasted walnuts. Mushroom polenta makes a hearty, elegant vegetarian entrée or side dish, perfect for cooler evenings. GF

recipe +-

Posted by: Ari Laing
creamy polenta with roasted mushrooms, blue cheese, and walnuts in a white bowl
Print Recipe
5 from 1 vote

Mushroom Polenta

Creamy polenta with butter and freshly grated parmesan is topped with roasted mushrooms, blue cheese, and crunchy toasted walnuts. Mushroom polenta makes a hearty, elegant vegetarian entrée or side dish, perfect for cooler evenings. GF
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner, Side Dish, Vegetarian
Cuisine: Italian
Keyword: creamy polenta, how to make polenta, how to roast mushrooms, roasted mushrooms
Servings: 8 servings
Calories: 272kcal
Author: Ari Laing

Ingredients

For Roasted Mushrooms

  • 8 oz baby bella mushrooms cleaned and stems removed
  • 4 oz shiitake mushrooms cleaned and stems removed
  • 2 shallots thinly sliced
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp sherry vinegar
  • ½ tsp Kosher salt
  • 4 sprigs fresh thyme
  • 1 head of garlic halved

For Polenta

  • 4 cups water
  • 1 tsp Kosher salt
  • 1 cup fine yellow cornmeal
  • 3 Tbsp unsalted butter
  • ½ cup grated Parmigiano Reggiano

For serving

  • ¼ cup walnut pieces toasted
  • ¼ cup gorgonzola or blue cheese
  • 2 Tbsp high quality extra virgin olive oil for serving
  • ½ tsp flaky sea salt for serving

Instructions

  • Prep the mushrooms. Pre-heat oven to 350F. Combine cleaned mushrooms (stems removed from shiitakes, all others are less fibrous and tough, so if you want to leave them on you can!) in a large bowl with 2 thinly sliced shallots, 3 Tbsp olive oil, 3 Tbsp sherry vinegar, and ½ tsp Kosher salt. Place in a skillet or baking dish, then add 1 head of garlic (halved) and 4 sprigs fresh thyme.
  • Roast the mushrooms. Cook for ~30 minutes, or until mushrooms are golden brown, have crispy exteriors, and tender centers.
  • Stir in cornmeal. Bring 4 cups water and 1 tsp Kosher salt to a rapid boil in a sauce pan. Whisk in polenta, stirring continuously for a few minutes until it's absorbed all water. Lower the heat to a simmer, then cover.
  • Cook until creamy. The polenta will cook for ~30 minutes. Give it a good whisk every 5 minutes, then re-cover and walk away.
  • Finish the polenta. When fully cooked, add a few pats of unsalted butter and some freshly grated Parmigiano Reggiano cheese. Whisk again, then pour into a bowl for serving.
  • Assemble the mushroom polenta. Discard thyme leaves and garlic skin, then top parmesan polenta with roasted mushrooms, shallots, and any pan drippings or sauce. Sprinkle with blue cheese (or gorgonzola) and crunchy walnuts, then generously drizzle with high quality extra virgin olive oil and some flaky sea salt. Serve immediately.

Notes

  • Polenta: A coarser cornmeal can be used to make polenta, but it will result in a texture that is overall less smooth.
  • Cheese substitute: Goat cheese or feta would be great!
  • Make ahead mushrooms: Roasted mushrooms can be made 1-2 days in advance and stored in an airtight container in a refrigerator. Reheat just before serving (stove top, microwave, or oven!).
  • Make ahead polenta: Cook as directed. To reheat, return to a pot on the stove top and add water or milk (start with ½ cup, adding more as needed), then whisk and bring temperature up slowly. Continue cooking and adding more liquid as necessary until polenta is smooth and creamy again. Taste to adjust seasoning - more salt may be needed!
  • Mushrooms: Use any mix or blend of mushrooms you like! The contrast in textures is what makes this so memorable -- for that reason we recommend more than 1 variety of mushroom!

Nutrition

Calories: 272kcal | Carbohydrates: 19g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 593mg | Potassium: 288mg | Fiber: 3g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!