Polenta with roasted mushrooms

polenta with mushrooms

For the Roasted Mushrooms:

1 lb. mixed mushrooms, baby bellas, shitakes and hen of the woods or beech
2 tablespoons olive oil
1 tablespoons balsamic vinegar
1 tablespoons minced garlic
1 teaspoon chopped fresh thyme
1-2 tablespoons flour
1/4c-1/2 cup red wine or broth
Salt and black pepper, to taste
1/4 cup chopped flat leaf Italian parsley

For the Creamy Polenta:

2 cups milk
1 1/2 cups water
1/2 teaspoon kosher salt
3/4 cup stoneground polenta (not instant)
2 tablespoon butter
1 ear of fresh corn, or 1 cup frozen or canned corn
3/4 cup freshly grated Parmesan cheese
extra Parmesan cheese for serving, optional


Preheat the oven to 400 degrees Fahrenheit. Quarter the baby bellas, stem and slice the shitakes and separate the hen of the woods or beech mushrooms from one another. Place all the mushrooms in a medium bowl and drizzle with olive oil and balsamic vinegar. Add the garlic salt, pepper and thyme, then toss. Spread mushrooms onto a large greased baking sheet and roast for 15-20 minutes or until mushrooms are tender, stirring occasionally. Sprinkle with flour and stir. Add wine in small amounts, until it thickens and coats the mushrooms. Remove from the oven and stir in parsley.

While the mushrooms are roasting, make the polenta. In a medium saucepan, combine milk, water, and salt over medium-high heat and bring to a simmer. When it simmers, slowly pour in the polenta and whisk to combine. Reduce heat to low and partially cover the pan with a lid and cook, whisking vigorously every 5 minutes. Make sure you scrape the sides of the pan. Cook until liquid is absorbed and polenta is creamy, about 30 minutes. When it has nearly cooked, about five minutes from the end, add in the corn. Remove from heat and stir in the butter and Parmesan cheese.

Divide the polenta into four bowls. Top with roasted mushrooms and garnish with Parmesan cheese, if desired. Serve immediately.

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