The Best Creamy Polenta with Caramelized Onions and Mushrooms

Ingredients

• 1 cup Quick‑Cook Cornmeal (fine texture, for polenta)
• 3 cups Chicken Stock (low‑sodium; 2 cups for cooking polenta, 1 cup for thinning)
• 3 tablespoons Unsalted Butter (divided: 2 tbsp for polenta, 1 tbsp for sauté)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 tablespoon Olive Oil (extra‑virgin, for sautéing)
• 1 large Yellow Onion (cut into thin strips)
• 1 ounce Dried Porcini Mushrooms (reconstituted in warm water then boiled 1 min)
• 8 ounces Baby Bella Mushrooms (sliced thick)
• 2 cloves Garlic (minced)
• 1 tablespoon Fresh Thyme (leaves only, chopped)
• 0.5 teaspoon Salt (plus to taste)
• 1 tablespoon Balsamic Vinegar (good quality)
• 0.5 cup Beef Stock (use vegetable stock for vegetarian version)
• 0.5 cup Red Wine (dry red, such as Chianti)

Instructions

1. Rehydrate Dried Porcini

   Place the dried porcini in a bowl, cover with warm (lukewarm) water and let soak for 15 minutes. Drain, then briefly plunge the mushrooms into boiling water for 1 minute, drain again and set aside. Reserve the soaking liquid if you wish to strain it and use as mushroom broth.

   Time: PT16M

2. Cook Polenta

   In a medium saucepan bring 2 cups of chicken stock to a gentle boil. Whisk in 1 cup of quick‑cook cornmeal, reduce heat to low and stir continuously for about 50 minutes until the mixture is thick, creamy and the cornmeal is fully cooked. Stir in 2 tbsp butter and ¼ cup grated Parmesan until melted and incorporated.

   Time: PT50M

   Temperature: low simmer

3. Caramelize Onions

   While the polenta cooks, melt 1 tbsp butter with 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 15‑20 minutes until the onions are deep golden and sweet.

   Time: PT20M

   Temperature: medium

4. Sauté Mushrooms

   Add the reconstituted porcini and the sliced baby bella mushrooms to the skillet with the onions. Cook for about 15 minutes, stirring, until the mushrooms release their liquid and the mixture reduces and thickens.

   Time: PT15M

   Temperature: medium‑high

5. Add Aromatics & Deglaze

   Stir in the minced garlic, chopped thyme, ½ tsp salt, 1 tbsp balsamic vinegar, ½ cup beef stock and ½ cup red wine. Increase heat to bring the mixture to a boil, then reduce to a simmer for 5 minutes, allowing the sauce to thicken slightly.

   Time: PT5M

   Temperature: medium‑high

6. Finish Polenta & Combine

   Reheat the cooked polenta over low heat, adding up to 1 cup of the reserved chicken stock (or fresh stock) to achieve a creamy, pourable consistency. Spoon the hot polenta onto serving plates and top with the mushroom‑onion ragout.

   Time: PT5M

   Temperature: low

7. Garnish and Serve

   Scatter a few fresh thyme leaves over each serving for color and aroma. Serve immediately while hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Quick‑Cook Cornmeal: Polenta flour, Medium‑ground cornmeal
• Instead of Chicken Stock: Vegetable stock, Water with bouillon
• Instead of Unsalted Butter: Olive oil, Vegan butter
• Instead of Parmesan Cheese: Pecorino Romano, Nutritional yeast (vegan)
• Instead of Olive Oil: Canola oil, Grapeseed oil
• Instead of Yellow Onion: Sweet onion, Red onion
• Instead of Dried Porcini Mushrooms: Dried shiitake, Dried morels
• Instead of Baby Bella Mushrooms: Cremini, Button mushrooms
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Balsamic Vinegar: Red wine vinegar (1 tbsp)
• Instead of Beef Stock: Vegetable stock, Mushroom broth
• Instead of Red Wine: Beef broth + a splash of vinegar

Equipment Needed

• Medium‑sized Saucepan
• Large Skillet
• Fine Mesh Strainer
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Rehydrating dried porcini properly to avoid bacterial contamination.
• Stirring polenta continuously for 50 minutes to prevent lumps and scorching.
• Caramelizing onions slowly to develop sweetness without burning.
• Allowing mushrooms to release and reduce their liquid for depth of flavor.

Chef Tips from the Video

• Use high‑quality dried porcini for the most intense mushroom flavor.
• Quick‑cook cornmeal reduces cooking time dramatically while still delivering a creamy texture.
• Finish the dish with a drizzle of cold‑pressed olive oil for added richness.

Troubleshooting

Storage

Refrigerator: Polenta: up to 3 days in an airtight container; mushroom topping: up to 3 days separate.

Freezer: Polenta freezes well for up to 2 months; reheat in microwave or skillet with added liquid.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Polenta can be cooked a day ahead; reheat with a splash of stock and stir.
• Mushroom ragout keeps well refrigerated; reheat gently to avoid over‑cooking the mushrooms.
• Prepare the dried mushroom soak while the polenta cooks to save time.

Frequently Asked Questions