Creamy Polenta with Caramelized Onions and Mushrooms

Ingredients

• 1 cup Yellow Cornmeal (Polenta) (coarse grind)
• 4 cups Whole Milk (room temperature or cold to avoid lumps)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Unsalted Butter (cut into cubes, added at end)
• 4 tablespoons Olive Oil (divided for mushrooms and onions)
• 8 ounces Button Mushrooms (cleaned and sliced thin)
• 2 Yellow Onion (thinly sliced)
• 2 Fresh Thyme Sprigs (whole sprigs, added to onions)
• 1 teaspoon Granulated Sugar (enhances onion sweetness)
• to taste Salt (season mushrooms, onions, and polenta)
• to taste Black Pepper (freshly ground)
• as needed Water (for deglazing onions)

Instructions

1. Prepare Mushrooms

   Clean the mushrooms, trim the stems, and slice them very thinly.

   Time: PT5M

2. Brown Mushrooms

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add a single layer of mushroom slices (do not overcrowd). Sprinkle with a pinch of salt. Cook without stirring until the edges release moisture and turn golden, then flip and repeat until all mushrooms are browned. Transfer to a bowl and keep warm.

   Time: PT10M

3. Slice Onions

   Peel and thinly slice the onions (about 1/8 inch).

   Time: PT3M

4. Caramelize Onions

   In the same skillet, add the remaining 2 tbsp olive oil and the sliced onions. Reduce heat to low and cook, stirring occasionally, until onions become soft and translucent (about 10 minutes). Add thyme sprigs, continue cooking, and let the natural sugars brown slowly. When bits stick to the pan, splash a tablespoon of water, scrape the fond, and let it evaporate. Repeat water deglazing as needed. Near the end, stir in 1 tsp sugar and a splash of water, let evaporate completely.

   Time: PT25M

5. Warm Milk

   While onions finish, measure 4 cups of whole milk and keep it at room temperature or cold.

   Time: PT2M

6. Cook Polenta

   In a medium saucepan, bring the milk to a gentle simmer over medium heat. Gradually whisk in 1 cup cornmeal, stirring constantly to avoid lumps. Reduce heat to low and continue whisking for about 15 minutes, or until the mixture thickens and pulls away from the sides of the pan. If lumps form, add a splash more milk and whisk vigorously.

   Time: PT20M

   Temperature: medium

7. Finish Polenta

   Remove the saucepan from heat. Stir in 1/2 cup grated Parmesan, 2 tbsp butter, and season with salt and pepper to taste. Mix until cheese and butter melt completely.

   Time: PT3M

8. Combine and Serve

   Plate the creamy polenta, top with the caramelized onions, and scatter the browned mushrooms over the top. If not serving immediately, place a sheet of plastic wrap directly on the surface of the polenta to prevent a skin from forming.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

38 g

Fat

15 g

Fiber

3 g