Roasted Mushroom Polenta
When you need a side dish that pairs well with so many entrees and will be the star of the dinner table, this Creamy Roasted Mushroom Polenta is definitely your best choice! There's no need to go out to a restaurant for this gourmet side dish, you can make it right in the comfort of your own home!
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Creamy Mushroom Polenta Recipe
Even though I'm a food blogger, I often struggle with side dishes more than entrees when it comes to figuring out what's for dinner. I think a lot of us may have that same problem, judging by the number of easy side dish recipes that are on Pinterest these days!
Sometimes we know exactly what to make for an entrée but have a hard time deciding what to pair with it. A simple vegetable dish, like garlic brown butter green beans, or a big pot of rice is always a go-to favorite of mine.
But when we have guests over or I'm making an extra special dinner, I want something a little more than just a vegetable as a side dish. Mashed potatoes are always good with a hearty steak dinner or this lamb breast recipe. This happens to me every time we have a date night in or plan a dinner party!
This creamy mushroom polenta? It's definitely an exciting side dish that suits any night that you have the time to make it!
The combination of flavors from roasted mushrooms, fennel and shallots paired with creamy polenta and a perfect balance of saltiness from freshly grated Pecorino Romano cheese gives this dish an explosion of flavor. I'm drooling just thinking about it!
Why You'll Love This Recipe
You'll love this easy polenta recipe with mushrooms, for a few reasons:
- This creamy mushroom polenta is a unique side dish for special occasions, like a dinner party, holiday meal or date night in.
- Earthy and creamy at once, the combination of flavors is so lovely and different from everyday side dishes, instantly elevating it.
- The mushrooms in this creamy polenta add a rich, earthy flavor that complements the smooth texture of the polenta, making it a savory and satisfying side dish.
Ingredients
Here's what you'll need to grab at the store to make your mushroom polenta:
- Low-sodium chicken broth
- Polenta
- Unsalted butter
- Grated Pecorino Romano cheese
- Salt
- Pepper
- Assorted mushrooms
- Olive oil
- Shallot
- Fennel bulb
- Garlic clove
- White cooking wine
- Fresh basil leaves
Best Polenta
There are many types of polenta out there and some cook slower or faster, depending on the size of the grind of cornmeal. It is best to try a coarse grind.
If you've never made your own polenta before (or maybe never even had it!) you have to try it. If you like grits, it's very similar to the texture of grits, though I find that the low and slow process of cooking polenta makes it much smoother than your typical grits!
The polenta itself in this dish is very hands off once it begins to simmer and cook down, similar to the process to cooking risotto or even oatmeal. Where the hands-on time comes in is with the extras that are mixed into the polenta, which take this dish from simple to gourmet.
Cooking wines
Polenta is better with cooking wine because it adds depth of flavor and enhances the overall richness of the dish. The best cooking wines are dry white wines like Sauvignon Blanc, Chardonnay or Pinot Grigio for savory dishes, and dry red wines like Cabernet Sauvignon or Merlot for heartier recipes.
I chose a Chardonnay wine with flavor notes of spice and richness and were noted to pair well with vegetables. Even though you cook it into this Roasted Mushroom Polenta, you can ultimately enjoy a glass while you cook and while you eat!
How to Make Mushroom Polenta
First, let's make the polenta. While it's cooking, we can make the mushrooms.
- In a large saucepan, bring chicken broth to a boil. Slowly pour in polenta, whisking constantly to prevent clumping.
- Reduce heat to a simmer. Use a wooden spoon to stir almost constantly. Add more broth as needed if mixture becomes too dried out. Refer to polenta packaging for cook times.
- Once polenta is cooked and creamy, add cheese, butter, salt and pepper.
Meanwhile, make the mushrooms. Keep tabs on the polenta and stir it often!
- Clean mushrooms with a small brush or damp paper towel, but do not rinse off.
- Cut off stems from mushrooms. Slice mushrooms into ¼-inch thick pieces.
- In a large skillet, heat 1 tablespoon olive oil. Cook shallot and fennel, until lightly browned, abut 3-5 minutes. Add garlic and cook until fragrant, about another minute. Place in bowl and set aside.
- In same pan, heat 1 tablespoon olive oil. Add about half the mushrooms to pan in a single layer. Season generously with salt and pepper. Sauté mushrooms until they begin to caramelize and crisp up, 3-5 minutes. Pour into bowl with fennel and set aside. Repeat with remaining mushrooms.
- Place mushrooms and fennel mixture back in pan and add wine to pan. Use wooden spoon to scrape any browned bits off bottom of pan. Once wine has mostly absorbed, add chicken broth and bring to a simmer. Add butter and whisk quickly to combine liquids.
Then you're ready to plate the dish! Move polenta to a serving dish or onto plates. Spoon mushrooms evenly on top of polenta, then tears of fresh basil and grate fresh Pecorino Romano cheese on top. Serve immediately or place in oven to keep warm.
Tips for Success
- Use a low simmer when cooking polenta to prevent clumps and ensure a smooth, creamy texture.
- Roast mushrooms at a high temperature to achieve a caramelized, savory flavor while keeping their texture firm.
- Season generously with salt, pepper and fresh herbs to enhance the natural flavors of both the polenta and mushrooms.
What to Serve with Mushroom Polenta
If you're hosting a special holiday dinner, a big batch of this Creamy Roasted Mushroom Fennel Polenta is exactly what you need to make. The combination of flavors from roasted mushrooms, fennel and shallots paired with creamy polenta and a perfect balance of saltiness from freshly grated Pecorino Romano cheese gives this dish an explosion of flavor to pair with just about anything!
There's no need to go out to a restaurant for this gourmet side dish, you can make it right in the comfort of your own home! This polenta dish is SO creamy and seriously has a powerful combination of flavors in it. It pairs perfectly with pan seared chicken thighs for dinner! It would also be great with a grilled pork tenderloin and some roasted broccoli.
Serve it with a glass of white wine, or mix up a fun cocktail like champagne floats. And for dessert, go for elegant to match this gourmet dish! We like vanilla bread pudding or mini lemon cheesecakes.
More side dishes
Creamy Roasted Mushroom Polenta
Ingredients
Creamy Polenta
- 4 cups low-sodium chicken broth
- 1 cup polenta uncooked
- 4 tablespoons unsalted butter
- ½ cup grated Pecorino Romano cheese or Parmesan
- Salt and pepper to taste
Roasted Mushrooms
- 8 ounces mushrooms assorted types
- 3 tablespoons olive oil divided
- 1 shallot diced
- 1 bulb fennel trimmed, cored, and diced
- 1 large clove garlic minced
- 4 tablespoons dry white wine
- ¼ cup low sodium chicken broth
- 2 tablespoons unsalted butter
- 1 handful basil leaves fresh, torn
Instructions
Polenta
- In a large saucepan, bring chicken broth to a boil.
- Slowly pour in polenta, whisking constantly to prevent clumping.
- Reduce heat to a simmer. Use a wooden spoon to stir almost constantly. Add more broth as needed if mixture becomes too dried out. Refer to polenta packaging for cook times.
- Once polenta is cooked and creamy, add cheese, butter, salt and pepper.
Mushrooms
- Clean mushrooms with a small brush or damp paper towel - do not rinse off.
- Cut off stems from mushrooms. Slice mushrooms into ¼ inch thick pieces.
- In a large skillet, heat 1 tablespoon olive oil. Cook shallot and fennel, until lightly browned, abut 3-5 minutes. Add garlic and cook until fragrant, about another minute. Place in bowl and set aside.
- In same pan, heat 1 tablespoon olive oil. Add about half the mushrooms to pan in a single layer. Season generously with salt and pepper. Saut? mushrooms until they begin to caramelize and crisp up, 3-5 minutes. Pour into bowl with fennel and set aside. Repeat with remaining mushrooms.
- Place mushrooms and fennel mixture back in pan and add wine to pan. Use wooden spoon to scrape any browned bits off bottom of pan. Once wine has mostly absorbed, add chicken broth and bring to a simmer. Add butter and whisk quickly to combine liquids.
Serving
- Move polenta to a serving dish. Spoon mushrooms evenly on top of polenta, then tears of fresh basil and grate fresh Pecorino Romano cheese on top. Serve immediately or place in oven to keep warm.
Notes
Nutrition
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This sounds delicious, and your photos look fantastic!
These look SOOO good!!