Creamy Mushroom Polenta Bowls

Soft golden polenta makes a simple base for browned mushrooms and onions. A little hard cheese enriches the cornmeal, while dried thyme seasons the topping.

Ingredients

• 200 g fine polenta
• 800 ml vegetable stock
• 200 ml milk
• 400 g mushrooms, sliced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 30 g butter
• 1 tbsp olive oil
• 50 g grated vegetarian hard cheese
• ½ tsp dried thyme
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Bring vegetable stock and milk to a gentle simmer in a heavy saucepan. Slowly whisk in the polenta in a steady stream to avoid lumps.
2. Reduce heat to low and cook for 20–30 minutes, stirring often, until the grains are tender and the mixture is creamy. Use the package timing for fine polenta; add a little hot water if it becomes stiff before tender.
3. Meanwhile heat oil and half the butter in a wide frying pan. Cook onion for 5 minutes, then add mushrooms. Cook for 10–12 minutes, stirring occasionally, until their moisture evaporates and they brown.
4. Add garlic and thyme to the mushrooms and cook for 1 minute. Season with half the salt and pepper.
5. Take the polenta off the heat and stir in the remaining butter, grated cheese and remaining salt and pepper. Taste; it should be soft enough to spread gently in the bowl.
6. Divide polenta among four shallow bowls and spoon the mushrooms and onion over the center. Serve immediately, since polenta firms as it cools.
7. Refrigerate cooled leftovers in covered shallow containers within two hours for up to three days. Reheat polenta with a splash of water or milk, stirring until hot and creamy; heat mushrooms thoroughly.

Whisk while adding polenta

Pour the grains in slowly while whisking. Once they are dispersed, a spoon is useful for scraping the bottom during cooking.

Give mushrooms room

A wide pan lets moisture evaporate so the mushrooms brown. Avoid covering them while they cook.

Serve while soft

Polenta thickens as it stands. Stir in a little hot water just before portioning if needed.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Divide polenta among four shallow bowls and spoon the mushrooms and onion over the center. Serve immediately, since polenta firms as it cools.

How should I store leftovers?

Refrigerate cooled leftovers in covered shallow containers within two hours for up to three days. Reheat polenta with a splash of water or milk, stirring until hot and creamy; heat mushrooms thoroughly.