Creamy Polenta with Roasted Mushrooms & Blue Cheese
This creamy polenta, enriched with butter and freshly grated Parmesan, is the definition of comfort food. Topped with roasted mushrooms, blue cheese, and toasted walnuts, it’s layered with texture and flavor in every bite. Serve as a hearty vegetarian entrée or alongside a perfectly medium-rare steak for a memorable dinner. Naturally gluten-free.
Servings: 8 servings
Calories: 272kcal
Equipment
Ingredients
For the 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 the Polenta
- 4 cups water
- 1 tsp Kosher salt
- 1 cup fine yellow cornmeal
- 3 Tbsp unsalted butter
- ½ cup Parmigiano Reggiano, freshly grated
For Serving
- ¼ cup walnut pieces, toasted
- ¼ cup gorgonzola or blue cheese
- 2 Tbsp high-quality extra virgin olive oil
- ½ tsp flaky sea salt
Instructions
- Prep the mushrooms. Pre-heat oven to 350°F / 175°C. 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 two 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 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 texture: A coarser cornmeal can be used, but the finished polenta won’t be quite as smooth and creamy.
- Cheese swap: Goat cheese or feta are both fantastic substitutes.
- Make-ahead mushrooms: Roast 1–2 days in advance and store in an airtight container in the refrigerator. Reheat on the stovetop, in the microwave, or in the oven just before serving.
- Make-ahead polenta: Cook as directed. To reheat, return to a pot and whisk in water or milk (start with ½ cup, adding more as needed). Warm gently, stirring often, until smooth and creamy again. Taste and adjust seasoning — it may need a little extra salt.
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
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