Polenta is one of the perfect bases to any type of classic or not-so-classic Italian dish. This recipe is a go-to for a simple yet sophisticated dinner plan for the family. I am using portobellos for this recipe because they are really meaty and they make a good replacement for anyone who is vegetarian or vegan. I’ve thrown some of my own personal favorites as options in this dish such as Pecorino Romano and Sage which are two of my favorite things to put with mushrooms.
Ingredients (4 Servings)
- 3 cups (or more) milk or water
- 1 cup polenta (coarse cornmeal)
- 3 oz. finely grated Parmesan or Pecorino (about 1½ cups)
- 4 Tbsp. unsalted butter
- 4 tsp. kosher salt
- Extra virgin olive oil (Optional)
- Thyme or rosemary for garnish
- 4 Tbsp. olive oil
- 4 teaspoons dried oregano
- 1 or 2 garlic cloves (depending on how much you like garlic)
- A few sage leaves (optional)
- 2 cups of chopped portobello mushrooms
- Salt and pepper for taste
- Bring milk or 3 cups water to a boil over medium-high heat in a medium saucepan. Reduce heat to medium.
- Whisking constantly, gradually add polenta; bring to a simmer.
- Reduce heat to low, cover pan, and cook, whisking every 10–15 minutes, until thickened and no longer gritty, 30–35 minutes.
- Remove from heat and add Parmesan or Pecorino, oil, and salt. Cook, whisking, until cheese is melted and polenta is the consistency of porridge, about 1 minute.
(Pro Tip: If you want to you can make this 3 hours ahead. Store covered at room temperature. Reheat over medium-low, adding milk as needed to loosen.)
For mushrooms first heat olive oil in a pan over medium heat with the sliced or whole garlic cloves depending on how you prefer them. Let the garlic cook for about 1 to 2 minutes. Stir mushrooms in the oil until they are well coated. Sprinkle in oregano and sage leaves. Cook until lightly browned or for about 5 minutes.
I hope you enjoyed this recipe and Bon Appetito!