Sauteed Mushroom Cheesy Polenta

Sauteed mushroom with cheesy polenta is my go to comfort meal for chilly evenings and when I want something deeply satisfying that comes together with minimal fuss. The creamy polenta is the perfect base for savory browned mushrooms swirled with fresh herbs and finished with two types of cheese for layers of flavor. Each bite is a cozy escape that makes even an ordinary Tuesday night feel a little special.

After making this for friends at a winter dinner party I was amazed at how many people asked me for the recipe The combination of the tender mushrooms and melty cheese is now one of our most requested meals

Ingredients

• Coarse ground yellow cornmeal: Polenta gives the base a rustic hearty texture Choose a stone ground variety for more flavor and nutrition
• Water or low sodium vegetable broth: Adds liquid and subtle depth to the polenta Go with broth for richer taste
• Salt: Brings out the sweetness of corn and balances the cheese
• Unsalted butter: Creates a creamy finish in both the polenta and the mushrooms make sure it is fresh for best flavor
• Shredded sharp cheddar cheese: Provides tang and meltiness A good sharp cheddar elevates the polenta’s flavor
• Grated parmesan cheese: Offers nutty savoriness and extra umami Freshly grated is best for melting smoothly
• Olive oil: Helps brown the mushrooms for a fragrant slightly peppery finish Choose extra virgin for best taste
• Mushrooms: Cremini shiitake or a mix create earthy flavors and meaty texture Always buy firm mushrooms with a rich aroma
• Garlic: Minced fresh for bright aromatic undertones
• Salt and black pepper to taste: To bring the flavors together season as you go
• Fresh thyme or rosemary: Chopped to add herby brightness I love using thyme from my own herb garden
• Optional: A splash of lemon juice or red pepper flakes for brightness or gentle heat adjust to your taste

Step-by-Step Instructions

Bring the Liquid to a Boil:

Bring water or vegetable broth to a bubbling boil in a medium saucepan over medium high heat Make sure the liquid is seasoned with the salt so every layer starts with flavor

Whisk in the Cornmeal:

Reduce the heat to low as soon as it comes to a boil Slowly pour in the cornmeal while whisking constantly to prevent lumps Keep whisking for the first couple of minutes this sets the smooth base for your polenta

Simmer and Stir the Polenta:

Continue to stir regularly with a wooden spoon scraping the sides and bottom to avoid sticking Allow it to cook gently for twenty to twenty five minutes until very thick creamy and the grains have softened to your liking Patience here ensures no grit

Add the Cheeses and Butter:

When the polenta is thick and creamy add the unsalted butter shredded cheddar and grated parmesan Stir well until all the cheese melts and the polenta looks glossy Taste and adjust the seasoning with extra salt if needed

Prepare the Mushrooms:

While the polenta is cooking heat olive oil and unsalted butter together in a large skillet over medium high heat Wait until the butter bubbles so you know the pan is hot enough to sear the mushrooms properly This encourages caramelization

Sear the Mushrooms:

Add the sliced mushrooms in a single layer Without stirring let them cook for three to four minutes to develop a deep golden crust on one side Only then stir occasionally and sauté an additional eight to ten minutes until nicely browned and tender

Add Garlic and Herbs:

Stir in the minced garlic and chopped herbs with the mushrooms Let it cook for just a minute so the garlic becomes fragrant but does not burn Season with salt and pepper to bring out all the mushroom flavor

Brighten and Finish:

Now is the moment for a splash of lemon juice or a pinch of red pepper flakes if you want a little zing Stir and cook briefly until everything is aromatic

Serve and Enjoy:

Spoon hot cheesy polenta into serving bowls Top generously with the sautéed mushroom mixture Garnish with extra herbs or a scattering of cheese for an inviting finish Serve right away while hot and creamy

One of my favorite tricks is using a splash of mushroom broth for even more umami Sometimes my daughter helps me grate the cheeses and we take turns stirring the polenta It is a weeknight ritual that always turns into warm conversation around the table

Storage Tips

Leftover polenta will firm up in the fridge but reheats beautifully with a little splash of water or broth Stir over low heat until creamy again Store mushrooms and polenta separately in airtight containers for up to three days For longer storage freeze polenta in slices and mushrooms in a freezer safe bag then revive gently on the stove when ready to eat

Ingredient Substitutions

If you do not have cheddar try gouda fontina or even mozzarella For a dairy free version swap butter for olive oil and use your favorite plant based cheeses Mix up the mushrooms depending on what is in season Even portobello or oyster mushrooms work well

Serving Suggestions

This dish is filling on its own but pairs wonderfully with garlicky sautéed greens or a crisp salad For heartier meals top with a fried egg or roasted vegetables It makes a delicious brunch with a side of toasted sourdough

Cultural Context

Polenta is an Italian staple made from coarse cornmeal cooked slowly until creamy It is a traditional peasant dish in Northern Italy where it is often served with rich stews or earthy mushrooms The pairing with sautéed mushrooms highlights the kind of resourceful comforting cooking that makes Italian cuisine so beloved

The biggest secret I learned is that good polenta takes time so do not rush the simmering process It makes all the difference for that luxurious creamy texture

Recipe Q&A

→ What kind of mushrooms work best?

Cremini, shiitake, or a mix work well, but any mushrooms you like can be used for a variety of textures and flavors.

→ How can I make the polenta extra creamy?

Cooking polenta slowly with frequent stirring, and finishing with extra butter and cheese, gives it a smoother, creamier texture.

→ Can I use water instead of broth for polenta?

Yes, water works fine, but low-sodium broth will add more depth and savory notes to the finished dish.

→ Is there a good vegetarian version?

This combination is naturally vegetarian if you use vegetable broth; just check that cheeses are free from animal rennet if you prefer.

→ How do I keep mushrooms from getting soggy?

Cook them in a hot skillet without overcrowding, and let them brown undisturbed before stirring for the best texture.