Creamy Polenta Roasted Mushrooms Ricotta (Printable version)

Creamy polenta, roasted mushrooms, and herbed ricotta unite in a comforting, earthy combination ideal for cozy meals.

# What you need:

→ Polenta Base

01 - 1 cup coarse yellow cornmeal
02 - 4 cups water
03 - 1 teaspoon salt
04 - 2 tablespoons unsalted butter
05 - 1/4 cup grated Parmesan cheese

→ Roasted Mushrooms

06 - 14 ounces mixed mushrooms, cleaned and sliced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon kosher salt
10 - 2 cloves garlic, minced
11 - 1 teaspoon chopped fresh thyme

→ Herbed Ricotta

12 - 1 cup whole milk ricotta cheese
13 - 1 tablespoon chopped fresh parsley
14 - 1 tablespoon chopped fresh basil
15 - Zest of 1 lemon
16 - 1/4 teaspoon kosher salt
17 - 1/4 teaspoon freshly ground black pepper

→ Garnish

18 - Extra virgin olive oil, for drizzling
19 - Additional chopped herbs, optional

# How to Make It:

01 - Preheat oven to 425°F. Toss mixed mushrooms with olive oil, black pepper, salt, minced garlic, and chopped fresh thyme. Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden brown and tender.
02 - In a medium bowl, mix ricotta with parsley, basil, lemon zest, salt, and pepper until well combined. Set aside for serving.
03 - Bring water and salt to a boil in a large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook, stirring frequently with a wooden spoon, until thickened and creamy, about 25–30 minutes. Stir in butter and Parmesan cheese until fully incorporated.
04 - Spoon creamy polenta into bowls. Top with roasted mushrooms, a generous dollop of herbed ricotta, and a drizzle of olive oil. Garnish with extra fresh herbs if desired.

# Expert Advice:

01 -
  • Uses simple staples you likely have on hand already
  • Vegetarian friendly and seriously satisfying
  • Customizable with your favorite herbs and cheeses
  • Ready in under an hour if you multitask
02 -
  • Naturally gluten free and vegetarian
  • Make ahead friendly every layer can be prepared early
  • Leftovers taste even better the next day
03 -
  • Always roast mushrooms in a single layer to prevent steaming
  • Use a good grip whisk to add polenta gradually for lump free results
  • Fresh herbs make every layer pop so do not skip them

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