Looking for a warm, simple dinner that feels like a hug after a long day? This Italian Polenta with Mushrooms blends creamy, cornmeal polenta with savory, garlicky mushrooms for an earthy comfort dish that’s easy to make and easy to love. The polenta is smooth and silky; the mushrooms are browned and slightly crisp at the edges, and the Parmesan and butter add a gentle richness that ties it all together.
Top reasons to try this recipe: it’s quick to make, uses pantry staples, and makes a satisfying vegetarian main or a comforting side. If you like simple, cozy meals, you may also enjoy exploring easy orzo soup recipes for comforting dinners for more weeknight ideas.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Made with simple pantry ingredients
- Comforting, creamy texture with earthy mushroom flavor
- Naturally gluten-free (when using plain polenta)
Ingredients for Italian Polenta with Mushrooms
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced (cremini or button work well)
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions of Italian Polenta with Mushrooms
- Bring 4 cups water and 1 teaspoon salt to a boil in a medium saucepan.
- Slowly whisk in 1 cup polenta to prevent lumps.
- Reduce heat to low and simmer, stirring frequently, for about 20–25 minutes until thick and creamy.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add 1 pound sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 6–8 minutes.
- Stir in 3 cloves minced garlic and cook for 30–60 seconds until fragrant.
- Season mushrooms with salt and pepper to taste and remove from heat.
- Stir 2 tablespoons butter and 1/4 cup grated Parmesan into the hot polenta until melted and smooth.
- Spoon polenta onto plates or a serving dish and top with the garlic mushrooms.
- Garnish with chopped fresh parsley and an extra grind of black pepper, if desired.
Tips for Success
- Use steady whisking when adding polenta to boiling water to avoid lumps.
- Cook mushrooms until nicely browned that caramelization gives the best flavor.
- Stir polenta often near the end so it becomes creamy rather than grainy.
Substitutions & Variations of Italian Polenta with Mushrooms
To Make It Vegan/Gluten-Free:
- Swap butter for extra olive oil or a vegan butter.
- Replace Parmesan with 2–3 tablespoons nutritional yeast for a cheesy flavor.
- Polenta is naturally gluten-free, but check the package if you need certified gluten-free.
Variations:
- Stir in a handful of baby spinach or chopped kale at the end for color and greens.
- Add sautéed shallots or a splash of white wine to the mushrooms for extra depth.
- Top with toasted pine nuts or crumbled cooked sausage for more texture and protein.
Storage Instructions of Italian Polenta with Mushrooms
Refrigerator:
- Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of water or milk to loosen the polenta.
Freezer:
- Polenta can be frozen in a sealed container for up to 2 months. Thaw in the fridge and reheat with liquid to restore creaminess. Cooked mushrooms do not freeze as well; add fresh sautéed mushrooms after reheating for best texture.
Make-Ahead:
- Cook the polenta and mushrooms separately and store in the fridge. Reheat and combine just before serving for best texture.
Frequently Asked Questions (FAQ) of Italian Polenta with Mushrooms
Can I use instant polenta?
Yes instant polenta cooks faster (check package instructions). Reduce liquid and cooking time accordingly.
What mushrooms work best?
Cremini, baby bella, or button mushrooms are great. Wild mushrooms like shiitake or porcini add extra depth if you want a richer flavor.
How do I make the polenta creamier?
Stir in a bit more butter, olive oil, or a splash of cream or milk at the end. Gentle, frequent stirring also helps create a smoother texture.
Final Thoughts
Italian Polenta with Mushrooms: Earthy Comfort Delight is a simple, cozy recipe that fits busy nights and relaxed weekends alike. The warm, creamy polenta and savory mushrooms make a homey dish that’s easy to tweak and share. If you try it, leave a comment and a star rating to let others know how it turned out I’d love to hear your version and any twists you added.
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Italian Polenta with Mushrooms: Earthy Comfort Delight
A warm, simple dinner of creamy polenta blended with savory, garlicky mushrooms for an earthy comfort dish.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring 4 cups water and 1 teaspoon salt to a boil in a medium saucepan.
- Slowly whisk in 1 cup polenta to prevent lumps.
- Reduce heat to low and simmer, stirring frequently, for about 20–25 minutes until thick and creamy.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add 1 pound sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 6–8 minutes.
- Stir in 3 cloves minced garlic and cook for 30–60 seconds until fragrant.
- Season mushrooms with salt and pepper to taste and remove from heat.
- Stir 2 tablespoons butter and 1/4 cup grated Parmesan into the hot polenta until melted and smooth.
- Spoon polenta onto plates or a serving dish and top with the garlic mushrooms.
- Garnish with chopped fresh parsley and an extra grind of black pepper, if desired.
Notes
Use steady whisking to avoid lumps. Cook mushrooms until nicely browned for the best flavor. Stir polenta often at the end to ensure creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian