Buttery Herb Polenta with Roasted Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy polenta topped with deeply roasted mushrooms and fresh herbs for a comforting winter meal. This Italian-inspired one-pot recipe, ready in about 40 minutes, pairs polenta, vegetable broth, 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.

Related recipes