Save to Pinterest This Creamy Polenta with Roasted Mushrooms and Herbed Ricotta is my secret weapon when I want real comfort food that feels special but comes together easily. Creamy corn grits act as a velvety base for deeply savory roasted mushrooms and cloudlike herbed ricotta. Every spoonful is a cozy treat you can enjoy for weeknight dinners or when friends visit.
The first time I made this my little kitchen filled with the earthy aroma of roasting mushrooms and my family could not believe something this decadent started with pantry cornmeal. Now it is one of our most requested weekend meals.
Ingredients
- Polenta corn grits: brings creamy texture and a sweet corn flavor use a stone-ground variety for the richest results
- Milk and water: to cook the polenta lush and smooth full-fat milk gives it extra comfort
- Butter: adds richness and a silky finish skip this if you want it dairy free
- Parmesan cheese: brings salty umami flavor and thickens the polenta pick a wedge and grate it fresh
- Mushrooms: a mix gives variety in flavor and texture cremini or shiitake are my favorite always choose firm dry mushrooms for roasting
- Olive oil: helps mushrooms roast to caramelized perfection look for extra virgin for the best flavor
- Fresh thyme or rosemary: infuses the mushrooms with cozy herbal notes strip leaves from stems for best results
- Ricotta cheese: the herby topper creamy and mild always buy whole milk ricotta if possible
- Fresh parsley or chives for the ricotta: adds brightness and color chop them very finely for even flavor
- Fresh garlic: lifts everything with its warmth always use fresh cloves not jarred for cleanest taste
- Salt and pepper: help every layer shine use flaky salt to finish if you have it
Instructions
- Prepare the Mushrooms:
- Clean mushrooms quickly with a damp paper towel then cut into thick slices. Toss with olive oil chopped herbs minced garlic salt and pepper. Spread out mushrooms on a large rimmed baking sheet so they do not touch. Roast at four hundred degrees Fahrenheit stirring once for even browning until deeply golden and crisp at the edges about twenty five minutes. This caramelization builds umami and makes the mushrooms truly special.
- Whip Up the Herbed Ricotta:
- While the mushrooms roast combine ricotta minced fresh parsley or chives a pinch of salt and cracked pepper in a small bowl. Stir until creamy and well combined then set aside. This can be made ahead and chilled.
- Cook the Creamy Polenta:
- Bring water and milk to a simmer in a medium saucepan. Whisk in polenta slowly so no lumps form. Lower heat to the gentlest simmer and stir with a wooden spoon every couple of minutes. When the polenta thickens after about twenty minutes add butter and grated Parmesan. Taste and add salt as needed. Proper cooking ensures the polenta is smooth and never grainy.
- Assemble and Serve:
- Dollop hot polenta onto plates or wide bowls. Heap roasted mushrooms generously on top. Add big spoonfuls of herbed ricotta and finish with extra herbs or flakes of sea salt. Serve steaming hot and enjoy every layer of comfort.
Save to Pinterest Roasting mushrooms with plenty of olive oil and herbs transformed simple mushrooms for me. My kids say the herbed ricotta is the secret magic that makes them eat every bite. This dish is now a family cold weather ritual.
Storage Tips
Store polenta and mushrooms separately if possible. Both keep well in airtight containers in the refrigerator for up to four days. To reheat polenta add a splash of milk and gently warm it on the stove over low heat stirring frequently until smooth again. Avoid microwaving mushrooms for too long as it can make them rubbery.
Ingredient Substitutions
Out of ricotta Cottage cheese whipped until smooth with a touch of cream works well. Dairy free Polenta can be made with unsweetened oat or cashew milk and vegan butter. For the mushrooms try portobello or even roasted eggplant chunks for a twist.
Serving Suggestions
Top with a soft cooked egg for brunch. Add a side of garlicky greens like kale or spinach for a bigger dinner. Serve with crusty bread to soak up every creamy drop.
Cultural and Historical Context
Polenta has deep roots in Italian mountain cuisine where it was once daily sustenance. Roasted mushrooms celebrate seasonal autumn harvests and the herbed ricotta reflects the simplicity and resourcefulness of rural Italian kitchens.
Seasonal Adaptations
In summer add roasted cherry tomatoes or zucchini for brightness Fresh corn kernels can be stirred into the polenta when in season Use sage and roasted squash in fall for a cozy flavor twist
Success Stories
A friend brought this to our last potluck and got more requests for the recipe than any other dish. One reader told me she doubled the mushrooms and made it the star of her holiday table alongside roast chicken. My own family now reaches for leftover polenta to make skillet cakes for breakfast.
Freezer Meal Conversion
Both the polenta and roasted mushrooms freeze surprisingly well. Spoon portions into airtight containers and freeze for up to two months. Thaw overnight in the fridge rewarm polenta gently with a little added milk and reheat mushrooms slowly in a skillet to crisp them up.
Save to Pinterest This creamy polenta and mushroom dish is pure comfort in every bite and a stellar centerpiece for any cozy dinner. Try it with fresh herbs each season to make it your own.
Answers to Recipe Questions
- → What type of mushrooms works best here?
Cremini, shiitake, or a mix of wild mushrooms offer great texture and rich flavor when roasted.
- → Can I prepare the polenta ahead of time?
Yes, prepare polenta in advance; reheat gently with added liquid to restore its creamy texture.
- → How do I make the ricotta herbed?
Mix ricotta with chopped herbs such as parsley, thyme, or chives for an aromatic finish.
- → Is this dish suitable for vegetarians?
Yes, it uses only plant-based ingredients and dairy, making it ideal for vegetarian diets.
- → What can I serve alongside this dish?
Pair with a crisp green salad, roasted vegetables, or grilled bread for a complete meal.