This Polenta recipe is an all-time favorite – because it’s easy! Just whisk away the polenta, toss the mushrooms in olive oil, balsamic vinegar, and a little garlic and let them roast away into this creamy polenta dish!
Best Polenta Recipe
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 polenta 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?
How to Make Polenta
First of all, what is polenta? Polenta is made from coarsely ground cornmeal and is very popular in Italy. Polenta is similar to grits, but I think polenta is even better than the popular Southern dish. It can be served creamy, fried, baked, chilled and cut into squares. I really love creamy polenta, it is a special treat.
This creamy polenta is easy to make, you are going to love it!
- I start with the mushrooms. I toss the mushrooms in olive oil, balsamic vinegar, and a little garlic and let them roast away in the oven.
- I cook the polenta on the stove top. You can find polenta or course cornmeal at almost any grocery store. I usually have luck in the bulk bin section. They do sell instant polenta and you can use that for this recipe, just follow the instructions on the box.
- 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:)
- This polenta is super creamy thanks to the milk, butter, and Parmesan cheese. Oh yes, it is rich and SO worth every bite.
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 polenta recipe is a winner! An all-time favorite for sure!