Parmesan, cheddar, and goat cheese are mixed with cornmeal, butter, milk, and heavy cream to create this wonderful polenta recipe. Serve with roasted or pan-fried wild mushrooms.
Cheesy Polenta with Mushrooms
Parmesan, cheddar, and goat cheese are mixed with cornmeal, butter, milk, and heavy cream to create this wonderful polenta recipe. Serve with roasted or pan-fried wild mushrooms.
Ingredients
- 6 cups water
- 3 tsp kosher salt
- 1.75 cups cornmeal
- 2 sprigs thyme
- 24 oz wild or button mushrooms, (cleaned)
- 2 Tbsp vegetable oil
- 6 Tbsp salted butter, (softened)
- ¾ cup cheddar cheese, grated
- ½ cup goat cheese, (broken up)
- ½ cup parmesan cheese, (grated)
- ¾ cup whole milk
- ¼ cup heavy cream
- Salt, to taste
- 2 Tbsp fresh parsley, roughly chopped
Instructions
- Preheat oven to 425F.
- Toss cleaned mushrooms in 2 Tbsp vegetable oil.
- Bring water to a simmer on the stove in a soup pot.
- Add 3 tsp kosher salt to the water and stir to combine.
- Whisk in cornmeal and turn heat to low, making sure to stir mixture every few minutes.
- Add the thyme and cook the polenta mixture uncovered for 20 minutes total, making sure polenta isn’t sticking to the bottom while it is cooking.
- While polenta is cooking, roast mushrooms at 425F until the mushrooms have taken on color.
- When mushrooms are cooked and golden-brown, remove from oven and sprinkle with salt.
- When the polenta has cooked for 20 minutes, add the softened butter and stir until butter is incorporated.
- Remove the sprigs of thyme and discard.
- Stir in the various cheeses and mix until incorporated.
- Stir in the whole milk and heavy cream and mix until incorporated.
- Taste the finished polenta and adjust seasoning if necessary.
- Serve the polenta in shallow bowls and top with roasted mushrooms and fresh parsley.
Notes
You can use any toppings you want for this recipe. It is equally delicious when topped with braised meat, shrimp, scallops, or any of your favorite roasted vegetables.
