Polenta e Funghi (Polenta with Mushrooms)
Why this recipe works
- Creamy base: Slowly simmering the polenta in stock gives it time to soften fully and turn smooth rather than gritty.
- Savoury depth: Parmesan and butter enrich the polenta, while browned mushrooms add earthy umami and a garlicky finish.
- Simple comfort: Soft polenta and warm mushrooms make this feel substantial without needing many ingredients or complex technique.
Get the most out of this recipe
Texture tips
- For smoother polenta: Add the polenta gradually while whisking, then keep the heat low and stir often so the grains hydrate evenly.
- Keep it spoonable: If the polenta tightens before serving, loosen it with a little hot vegetable stock and stir until creamy again.
- Brown the mushrooms well: Let the mushrooms cook until their liquid has evaporated and they are golden in places before adding the garlic.
Timing notes
- Best served immediately: Polenta thickens as it stands, so serve it as soon as the mushrooms are ready for the loosest, creamiest texture.
- Prep before whisking: Grate the Parmesan, slice the mushrooms and chop the garlic first, as the polenta needs regular attention once it starts cooking.
Ingredient notes
- Choosing mushrooms: Chestnut, button or mixed mushrooms all work well; a mix gives a deeper, more varied savoury flavour.
- Use good Parmesan: Freshly grated Parmesan melts more smoothly into the polenta and gives a cleaner salty finish than pre-grated cheese.
- Fresh herbs: Parsley keeps the dish bright, while fresh thyme can be used for a more earthy, autumnal flavour.
Make-ahead tips
- Store separately: Keep the polenta and mushrooms in separate airtight containers so the topping retains better texture when reheated.
- Reheat gently: Warm the polenta in a saucepan with a little vegetable stock, stirring until creamy, and reheat the mushrooms in a frying pan until piping hot.
Equipment you'll need
Ingredients
Instructions
- Bring the vegetable stock to a gentle simmer in a saucepan and stir in the fine sea salt. While it heats, grate the parmesan, slice the mushrooms, finely chop the garlic, and chop the fresh parsley.
- Whisk the polenta into the simmering stock in a steady stream. Reduce to low and cook, stirring often with a wooden spoon, for 25 to 30 minutes until thick, smooth and no longer gritty.
- Take the polenta off the heat and stir in the unsalted butter and most of the parmesan, reserving a little parmesan for serving. Cover the pan and keep warm on the lowest heat while you cook the mushrooms.
- Heat the extra virgin olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their liquid and turn golden in places.
- Stir in the garlic and cook for 30 to 60 seconds until fragrant. Season with the black pepper and stir through most of the fresh parsley, reserving a little parsley for the top.
- Spoon the polenta into bowls and pile the mushrooms on top. Finish with the reserved parmesan and parsley, and serve straight away while the polenta is creamy.
Recipe notes
Tips
- For the best texture, add the polenta slowly while whisking so it does not clump, then keep the heat low and stir often.
- If the polenta thickens too much before serving, loosen it with a splash of hot vegetable stock and stir until creamy again.
Substitutions
- Replace parmesan with grana-padano-cheese for a similar salty finish.
- Replace fresh-parsley with fresh-thyme for a more earthy, autumnal flavour.
Storage
- Refrigerate up to 3 days
- Cool and refrigerate the polenta and mushrooms in separate airtight containers if possible. Reheat the polenta gently in a saucepan with a splash of vegetable stock, stirring until creamy; warm the mushrooms in a frying pan over medium heat until piping hot.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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