📝 About This Recipe
Transport your senses to the misty hills of Northern Italy with this comforting, soul-warming bowl of golden polenta topped with a savory medley of wild fungi. This dish celebrates the earthy, umami-rich flavors of forest mushrooms, elevated by a touch of fresh thyme and a bright balsamic reduction. It is a masterclass in texture, contrasting the velvet-smooth cornmeal with the meaty, caramelized bite of perfectly seared mushrooms.
🥗 Ingredients
Creamy Polenta
- 1 cup Coarse-ground yellow cornmeal (high-quality stone-ground preferred)
- 3 cups Vegetable stock (low sodium)
- 1 cup Whole milk (or a plant-based unsweetened alternative)
- 3 tablespoons Unsalted butter (cold and cubed)
- 1/2 cup Parmesan cheese (freshly grated)
- 1 teaspoon Kosher salt (plus more to taste)
Wild Mushroom Sauté
- 1.5 pounds Mixed wild mushrooms (such as Cremini, Shiitake, Oyster, or Chanterelle)
- 2 tablespoons Extra virgin olive oil
- 2 pieces Shallots (finely minced)
- 3 pieces Garlic cloves (thinly sliced)
- 2 teaspoons Fresh thyme (leaves removed from stems)
- 1 tablespoon Balsamic vinegar (aged)
- 1/4 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 teaspoon Black pepper (freshly cracked)
Garnish
- 2 tablespoons Fresh Italian parsley (chopped)
- 1 teaspoon Truffle oil (optional, for finishing)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or Dutch oven, combine the vegetable stock and salt. Bring to a rolling boil over medium-high heat.
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2
Gradually whisk in the cornmeal in a slow, steady stream. This technique is vital to prevent lumps from forming.
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3
Reduce the heat to low and cover. Simmer the polenta, whisking vigorously every 5 minutes to ensure it doesn't stick to the bottom. Cook for about 30-35 minutes until the grains are tender and the mixture has thickened.
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4
While the polenta simmers, prepare the mushrooms. Clean them with a damp cloth (do not soak) and slice into bite-sized pieces or tear them for a more rustic look.
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5
Heat the olive oil in a large wide skillet over medium-high heat until shimmering. Add the mushrooms in a single layer; do not overcrowd the pan (work in batches if necessary).
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6
Sear the mushrooms undisturbed for 3-4 minutes until they release their moisture and turn a deep golden brown. Stir and cook for another 3 minutes.
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7
Add the minced shallots and sliced garlic to the skillet. Sauté for 2 minutes until fragrant and translucent.
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8
Deglaze the pan by pouring in the white wine, scraping up any browned bits (fond) from the bottom. Let the wine reduce by half.
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9
Stir in the fresh thyme and balsamic vinegar. Season with black pepper and a pinch of salt. Cook for 1 more minute, then remove from heat and keep warm.
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10
Return to the polenta. Whisk in the milk and cook for another 5 minutes to achieve a silky consistency.
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11
Remove polenta from heat. Stir in the cold butter cubes and grated Parmesan until fully melted and incorporated.
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12
Taste the polenta and adjust seasoning with more salt if needed. It should be thick but pourable.
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13
Ladle the creamy polenta into shallow bowls. Create a small well in the center of each.
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14
Spoon a generous portion of the wild mushroom mixture over the polenta. Garnish with fresh parsley and a drizzle of truffle oil if using.
💡 Chef's Tips
Always use a whisk for the first 10 minutes of cooking polenta to ensure a lump-free texture; switch to a wooden spoon later. Don't wash your mushrooms under running water; they act like sponges and won't brown properly if they are waterlogged. For an extra decadent version, swap half of the milk for heavy cream. If the polenta thickens too much before serving, whisk in a splash of warm stock or water to loosen it back to a creamy state. Use a mix of textures—meaty Shiitakes combined with delicate Oyster mushrooms create the best mouthfeel.
🍽️ Serving Suggestions
A crisp, chilled glass of Chardonnay or a light-bodied Pinot Noir. A side of garlicky sautéed kale or Swiss chard to cut through the richness. A crusty loaf of ciabatta bread to soak up any remaining mushroom juices. Serve as a main course for a vegetarian dinner party or as a side to roasted chicken. Add a poached egg on top for extra protein and a luxurious, runny yolk sauce.