Herb-Infused Creamy Polenta with Wild Mushrooms

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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.

Silky polenta enriched with a medley of wild mushrooms sautéed with garlic and fresh Italian herbs for an earthy, comforting side. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs polenta (coarse cornmeal), water, unsalted butter 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 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 320 cal/serving

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Ingredients

1 cup polenta (coarse cornmeal)
4 cups water
3 tbsp unsalted butter
1/2 cup, grated Parmesan cheese
8 oz, sliced mixed wild mushrooms
2 tbsp olive oil
3, minced garlic cloves
1 tsp, chopped fresh thyme
1 tsp, chopped fresh rosemary
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup polenta, reducing heat to low. Cook, stirring frequently, for 25-30 minutes until thick and creamy.
Step 2: While polenta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced wild mushrooms and 3 minced garlic cloves. Sauté for 6-8 minutes until mushrooms are golden and fragrant.
Step 3: Stir 1 tsp chopped fresh thyme and 1 tsp chopped fresh rosemary into the mushrooms. Season with 1/2 tsp black pepper and cook for 1 more minute.
Step 4: Remove polenta from heat and stir in 3 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until smooth and creamy.
Step 5: Spoon polenta onto plates, top with the sautéed mushroom mixture, and garnish with 2 tbsp chopped fresh parsley before serving.