There’s a particular kind of quiet satisfaction in stirring a pot of polenta while mushrooms sizzle away on the next burner, the whole kitchen smelling like garlic, thyme, and something a little woodsy. This is the dish I make when I want dinner to feel generous without much fuss—just a bag of cornmeal, a heap of mushrooms, and a little patience at the stove.
Creamy polenta with wild mushrooms and thyme is soft and pillowy underneath, savory and slightly caramelized on top, and it comes together with pantry basics plus whatever mushrooms look good that day. Serve it as a light main with a green salad, or spoon smaller portions alongside roast chicken or a braise—either way, it’s the kind of comfort food that doesn’t sit heavy.
Ingredients
- 4 cups vegetable broth
- 1 cup coarse polenta (yellow cornmeal)
- 2 tbsp unsalted butter, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 lb mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves, plus extra for garnish
- 1/4 cup dry white wine (optional)
- 1 tbsp fresh parsley, chopped, for garnish
Instructions
- Bring the vegetable broth to a boil in a heavy-bottomed pot, then whisk in the polenta in a slow, steady stream to avoid lumps.
- Reduce the heat to low, cover partially, and let the polenta simmer, stirring every few minutes, for 30 to 40 minutes until thick and no longer gritty.
- While the polenta cooks, heat the olive oil in a large skillet over medium-high heat and add the mushrooms in a single layer; let them sit undisturbed for 2 to 3 minutes so they brown rather than steam.
- Stir the mushrooms and continue cooking for another 5 to 6 minutes, until deeply golden and any liquid they release has cooked off.
- Add the garlic and thyme leaves to the skillet and cook for 1 minute, just until fragrant.
- Pour in the white wine, if using, and scrape up any browned bits from the bottom of the pan; simmer for 1 to 2 minutes until mostly reduced, then season with salt and pepper.
- Once the polenta is thick and creamy, stir in 1 tablespoon of the butter, the Parmesan, and the heavy cream; season to taste with salt and pepper.
- Spoon the warm polenta into bowls, top with the mushroom mixture and the remaining tablespoon of butter, and finish with fresh thyme and chopped parsley.
Tips
- Polenta is done when it pulls away from the sides of the pot slightly and tastes soft, not gritty; if it seems too thick, whisk in more warm broth a splash at a time.
- Swap in dried porcini (rehydrated in warm water) for part of the mushrooms for a deeper, more woodsy flavor—just save the soaking liquid to add to the broth.
- Leftover polenta firms up as it cools; store it covered in the fridge for up to 3 days and reheat gently with a little extra broth or milk to loosen it back up.
- For a vegan version, use olive oil instead of butter, a plant-based cream, and skip the Parmesan or use a vegan alternative.
- Make the mushrooms ahead of time and reheat them in the skillet while the polenta finishes its last few minutes of cooking, so both are hot at the same time.
Nutrition (per serving, estimated)
- Calories: 380 kcal
- Protein: 10 g
- Carbs: 40 g
- Fat: 20 g
Prep: 15 min · Cook: 45 min · Serves: 4