Northwestern Italian Creamy Polenta with Sauteed Mushrooms
Silky polenta cooked slowly with Parmesan cheese and finished with earthy sautéed mushrooms for a comforting Italian side or main dish. This italian-inspired vegetarian ready in about 40 minutes pairs water, salt, coarse cornmeal (polenta) 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.
Ingredients
- 4 cups water
- 1 tsp salt
- 1 cup coarse cornmeal (polenta)
- 3 tbsp unsalted butter
- 1/2 cup Parmesan cheese, finely grated
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil over medium-high heat.
- Step 2: Gradually whisk in 1 cup coarse cornmeal, reducing heat to low. Stir constantly with a wooden spoon for 25-30 minutes until the polenta thickens and becomes creamy.
- Step 3: Remove from heat and stir in 3 tbsp unsalted butter and 1/2 cup finely grated Parmesan cheese until melted and smooth.
- Step 4: While polenta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 6-8 minutes until golden and moisture evaporates.
- Step 5: Add 2 cloves minced garlic and 1 tsp fresh thyme leaves to the mushrooms, cooking for 1 more minute until fragrant.
- Step 6: Season mushroom mixture with 1/4 tsp black pepper, then stir into the creamy polenta.
- Step 7: Garnish with 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Northwestern Italian Creamy Polenta with Sauteed Mushrooms take to make?
Total time is about 40 minutes (5 min prep + 35 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 Northwestern Italian Creamy Polenta with Sauteed 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 water from drying out.
Can I substitute ingredients in Northwestern Italian Creamy Polenta with Sauteed 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 Northwestern Italian Creamy Polenta with Sauteed 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.
Is Northwestern Italian Creamy Polenta with Sauteed Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
