Buttery Herb Polenta with Roasted Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy polenta topped with deeply roasted mushrooms and fresh herbs for a comforting winter meal. This italian-inspired one pot ready in about 40 minutes pairs polenta, vegetable broth, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups vegetable broth to a simmer in a medium saucepan. Gradually whisk in 1 cup polenta while stirring constantly to prevent lumps.
  2. Step 2: Reduce heat to low, cover, and cook for 20 minutes, stirring every 5 minutes until thickened to a porridge-like consistency. Remove from heat and stir in 2 tbsp butter, 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: While polenta cooks, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 2 cups sliced cremini mushrooms and 1 minced shallot, cooking for 8 minutes until mushrooms are golden brown and tender.
  4. Step 4: Stir in 1 tbsp fresh thyme and cook for 1 minute more until fragrant. Season with additional salt and pepper if needed.
  5. Step 5: Divide polenta into bowls, top with the mushroom mixture, and garnish with 2 tbsp chopped fresh parsley. Serve immediately while hot.

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Frequently asked questions

How long does Buttery Herb Polenta with Roasted Mushrooms take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttery Herb Polenta with Roasted Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep polenta from drying out.

Can I substitute ingredients in Buttery Herb Polenta with Roasted Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttery Herb Polenta with Roasted Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttery Herb Polenta with Roasted Mushrooms?

Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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