Creamy Polenta with Roasted Mushrooms
Silky Parmesan polenta topped with thyme-roasted mushrooms and olive oil — a Family Dinner Cozy Evening autumn bowl.
Overview
Ingredients
Equipment
- Sheet pan
- Medium pot
- Whisk
- Wooden spoon
- Knife and cutting board
Method
Roast the mushrooms
Preheat the oven to 425°F. Toss the mushrooms on a sheet pan with 2 tablespoons olive oil, garlic, thyme, salt, and several grinds of pepper. Roast 20 to 25 minutes, stirring once, until browned and juicy at the edges.
Cook the polenta
Meanwhile, bring the broth to a gentle boil in a medium pot. Whisk in the cornmeal in a slow stream. Lower heat and cook, stirring often, 20 to 25 minutes until thick and creamy. Stir in butter, Parmesan, remaining olive oil, and salt to taste.
Assemble the bowls
Spoon polenta into warm bowls. Top with roasted mushrooms, extra Parmesan, thyme leaves, and red pepper flakes if you like. Drizzle with a little olive oil and serve right away.
Tips
Nutrition
Storage
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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