Creamy Polenta with Roasted Mushrooms and Parmesan

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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.

A comforting bowl of creamy polenta enriched with Parmesan cheese and topped with earthy roasted mushrooms. This Italian-inspired vegetarian recipe (gluten free), ready in about 45 minutes, pairs polenta (coarse cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 35 min Serves 4 Italian cuisine 320 cal/serving

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Ingredients

1 cup polenta (coarse cornmeal)
4 cups water
1 tsp salt
2 tbsp olive oil
12 oz, sliced cremini mushrooms
3, minced garlic cloves
1 tsp fresh thyme leaves
1/2 tsp black pepper
2 tbsp unsalted butter
1/2 cup finely grated Parmesan cheese
1 tbsp chopped for garnish fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. Toss 12 oz sliced cremini mushrooms with 1 tbsp olive oil, 3 minced garlic cloves, 1 tsp fresh thyme leaves, 1/2 tsp black pepper, and a pinch of salt on a baking sheet. Roast for 20 minutes until mushrooms are golden and caramelized.
Step 2: Meanwhile, bring 4 cups water and 1 tsp salt to a boil in a heavy saucepan. Slowly whisk in 1 cup polenta in a steady stream to avoid lumps.
Step 3: Reduce heat to low and cook polenta, stirring frequently with a wooden spoon for 25-30 minutes until thick and creamy.
Step 4: Stir in 2 tbsp unsalted butter, 1/2 cup finely grated Parmesan cheese, and 1 tbsp olive oil into the polenta until melted and smooth.
Step 5: Spoon the creamy polenta into bowls, top with the roasted mushrooms, and garnish with 1 tbsp chopped fresh parsley before serving warm.