Two Peas and Their Pod

Creamy Polenta with Roasted Mushrooms

I have a hard time choosing a favorite meal. I have too many favorites and it depends on my mood. Creamy Polenta with Roasted Mushrooms is probably in my top 10 favorite meals. I am always in the mood for rich and creamy polenta. I could eat an entire pan if no one was watching me. I love the stuff!

The creamy polenta is good by itself, but the roasted mushrooms make this recipe extra special. They are the “icing on the cake.” And it’s always a good idea to add more veggies into your diet, right?

Another reason this recipe is an all-time favorite, because it is so easy to make! I toss the mushrooms in olive oil, balsamic vinegar, and a little garlic and let them roast away.

The hardest part is whisking the polenta, but a little arm workout won’t hurt you. And it really isn’t hard. You just have to whisk it every few minutes, so don’t go far. Turn on some tunes and sing away while your mushrooms are roasting and your polenta is cooking. I won’t tell anyone if you use your whisk as a microphone:)

We teamed up with the Utah Dairy Council this year to create recipes that incorporate more dairy. I like to make the polenta with milk for an extra creamy texture. Plus, I love the boost of calcium, Vitamin D, and protein it adds. Milk does the body good!  I also stir in a little butter and Parmesan cheese. Mmmm, butter and cheese!

To serve, divide the creamy polenta into bowls and top with the roasted mushrooms. Try to savor every bite, but I won’t judge if you frantically shove spoonfuls into your mouth. This Creamy Polenta with Roasted Mushrooms is a winner! An all-time favorite for sure!

 

Creamy Polenta with Roasted Mushrooms

Yield: Serves 4 (makes about 3 cups polenta)

Creamy polenta with roasted mushrooms-an easy and comforting meal.

Ingredients:

For the Roasted Mushrooms:

1 lb. Baby Bella mushrooms, stems removed and cut in half
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
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 tablespoons butter
3/4 cup freshly grated Parmesan cheese
Extra Parmesan cheese for serving, optional

Directions:

1. Preheat the oven to 400 degrees F. Place mushrooms in a medium bowl and drizzle with olive oil and balsamic vinegar. Add in garlic and toss. Season with salt and pepper. Spread mushrooms evenly onto a large greased baking sheet. Roast for 15-20 minutes or until mushrooms are tender, stirring once. Remove from the oven and stir in parsley.

2. 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 total. Remove from heat and stir in the butter and Parmesan cheese.

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

If you like this Creamy Polenta with Roasted Mushrooms, you might also like:

Disclosure: This post is in partnership with the Dairy Council of Utah, but all of our opinions are our own. “For more dairy & nutrition information visit: www.dairyutnv.com and to get to know more about your local dairy farmers visit www.thecowlocale.com.” And thanks to the Dairy Council of Utah for sponsoring me to attend Alt Summit. If you see me at the conference today, maybe we can grab a glass of milk:) 

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74 Responses to “Creamy Polenta with Roasted Mushrooms”

  1. 1

    I’m not a mushroom fan, but your dish looks good!!! Happy Friday to you!!

  2. 2
    megan @ whatmegansmaking — January 25, 2013 @ 7:27 am

    I’ve never made Polenta before – it kind of intimidates me! But you make this sound pretty amazing, so I think I need to try it :)

  3. 3
    Tracey — January 25, 2013 @ 7:29 am

    This sounds so amazing Maria! I’ve never made polenta but I need to remedy that!

  4. 4
    Kristy Powell — January 25, 2013 @ 7:37 am

    I think I know what we’re having for dinner! My first polenta experience was the Moosewood Cookbook’s polenta pie and I loved it! Do you ever cook with Moosewood recipes?

  5. 5
    Mandie @ Oh So Decadent — January 25, 2013 @ 7:43 am

    I have actually never had polenta even though it looks beyond delicious every time I see it. And with roasted mushrooms, what could be better?? Maybe this will be the time I finally make it :).

  6. 6

    I’ve never made polenta before. This looks good!

  7. 7
    Beverly Duncan-Midgett — January 25, 2013 @ 8:40 am

    I love reading your posts always! And, this post is no exception. At home today in the Great Smokies with an ice storm – just enough to make it treacherous and I wish that we had some polenta and baby Bella mushrooms!!!

    • Two Peas replied: — January 27th, 2013 @ 10:18 am

      Thanks Beverly!

  8. 8
    Mi Vida en un Dulce — January 25, 2013 @ 8:45 am

    My kids are very diffucult to eat, most my girl, but something that they love is polenta, made with milk and so creamy.

  9. 9
    katie — January 25, 2013 @ 8:46 am

    Great! Another polenta recipe to add to my collection. Thank you!
    We have been enjoying a polenta/swiss chard soup with a fried egg on top!
    Can’t wait to try this one.

  10. 10
    Kevin @ Closet Cooking — January 25, 2013 @ 9:18 am

    This would certainly satisfy my mushroom cravings!

  11. 11
    bridget {bake at 350} — January 25, 2013 @ 9:20 am

    This is just dreamy!!!

  12. 12
    Sommer@ASpicyPerspective — January 25, 2013 @ 9:29 am

    Maria, it’s like an edible security blanket–so warm and cozy!

  13. 13
    Becca — January 25, 2013 @ 9:40 am

    Mmmm, that sounds yummy! We love polenta here, so I’m definitely going to give this a try.
    My boys love polenta for breakfast. The easiest way is just to add in brown sugar and butter. But you can definitely dress it up with fruit salad on top…or adding pretty much anything to it that you would add to oatmeal. Yummy

  14. 14
    Bev @ Bev Cooks — January 25, 2013 @ 9:53 am

    Oh my word. I’m gonna need you to shovel that right into my head, coo?

  15. 15
    shelly (cookies and cups) — January 25, 2013 @ 9:56 am

    This is perfection. perfect for the crazy cold temperatures we’ve been having!

  16. 16
    Elizabeth@ Food Ramblings — January 25, 2013 @ 10:06 am

    yum! love the flavors of polenta and mushrooms together!

  17. 17
    Aimee @ Simple Bites — January 25, 2013 @ 10:10 am

    This looks incredible, Maria! I’ve been on a roasted mushroom kick this winter, but I haven’t thought to pair them with polenta. Genius.

  18. 18
    Gaby — January 25, 2013 @ 10:17 am

    LOVE me some roasted mushrooms!! This looks like one killer dish Maria!

  19. 19
    HeatherChristo — January 25, 2013 @ 10:18 am

    You are right! A little arm work out WONT hurt me! lol! this looks just wonderful!

  20. 20
    Heather (Heather's Dish) — January 25, 2013 @ 10:20 am

    Roasted mushrooms are a new phenomenon around our house – I can’t get enough!

  21. 21
    Stephanie @ Girl Versus Dough — January 25, 2013 @ 10:59 am

    I looooooove polenta topped with roasted veggies, but I’ve never made it with mushrooms! Definitely going to have to try it because this looks scrumptious. :)

  22. 22
    marla — January 25, 2013 @ 11:08 am

    Healthy comfort food ~ LOVE it Maria. Have a great weekend!

  23. 23
    naomi — January 25, 2013 @ 11:17 am

    So hearty and such good comfort food!

  24. 24
    tijuana (po' man meals) — January 25, 2013 @ 11:17 am

    this is me! i LOVE polenta, especially with seared fish and some type of salsa or even with roasted veggies. mushrooms, my favorite thing to eat. combine the two, i am in heaven!

  25. 25

    This is my kind of meal. I am a huge fan of creamy polenta, and roasted mushrooms are just heavenly!

  26. 26
    Lori @ RecipeGirl — January 25, 2013 @ 12:33 pm

    I absolutely love creamy polenta- Polenta is totally underutilized!

  27. 27
    Julie @ Table for Two — January 25, 2013 @ 12:38 pm

    this dish has covered all the basis of my favorite dishes! love it!

  28. 28
    Emmanuelle — January 25, 2013 @ 12:40 pm

    Great! On my to-do list for tomorrow’s lunch! Thanks for the recipe!

  29. 29
    Sandy @ RE — January 25, 2013 @ 12:49 pm

    I could bathe in polenta. LOL. I’m trying a new recipe this weekend! SO yummy!

    XO

  30. 30
    Carla @ Carlas Confections — January 25, 2013 @ 1:11 pm

    Another dish I am going to have to make ASAP!

  31. 31
    Katrina @ Warm Vanilla Sugar — January 25, 2013 @ 1:24 pm

    This sounds fabulous! I’ve never cooked with polenta before, but this is definitely a great place to start. Yum!

  32. 32
    Mushrooms Canada — January 25, 2013 @ 1:25 pm

    Thank goodness this dish is so simple, I’ll be craving it all the time! Those mushrooms look absolutely perfect on top. thanks for sharing!!

    -Shannon

  33. 33
    Jennifer @ Mother Thyme — January 25, 2013 @ 1:40 pm

    This recipe looks fabulous! I am always looking for new ways to make polenta.

  34. 34
    Susan — January 25, 2013 @ 1:49 pm

    This photo has me drooling! I am compelled to shop for the ingredients tonight when I get off work(Too bad I can’t go right now!!), and have this for dinner!

  35. 35
    The Kitchen Edition — January 25, 2013 @ 1:55 pm

    Yum – my kids have been requesting polenta for the past week or so… it’s definitely time to try this recipe.

  36. 36
    Kim in MD — January 25, 2013 @ 1:55 pm

    This looks so delicious! Comfort food at it’s best, and I know my family won’t miss the meat!

  37. 37
    Kari@Loaves n Dishes — January 25, 2013 @ 2:02 pm

    Savory, earthy mushrooms and warm, creamy polenta…Could this be any more comforting?

  38. 38
    Michelle @ Brown Eyed Baker — January 25, 2013 @ 2:07 pm

    I ADORE polenta! My grandma used to make it all the time. She’d either serve it with a tomato sauce, or with sausage and Romano cheese. I *LOVE* the idea of making it with those mushrooms, it looks fabulous.

  39. 39
    Caroline @ Pink Basil — January 25, 2013 @ 3:00 pm

    Polenta is becoming one of my favorite go-to meals since you can pair it with almost anything. Haven’t tried mushrooms yet but this looks delicious!

  40. 40
    Katie @ Blonde Ambition — January 25, 2013 @ 3:50 pm

    That polenta looks seeeeriously creamy. I’ve actually got some at home now, I should probably use it up by making this. Roasted veggies are never a bad idea, especially with balsamic in the mix!

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