A DELICIOUSLY CREAMY Polenta with Sautéed Mushrooms

Ingredients

• 3 cups Whole Milk (preferably 2% or whole for creaminess)
• 3 cups Water (boiled beforehand to speed up cooking)
• 1 cup Corn Grits (Coarse Cornmeal) (good quality, coarse texture for authentic polenta)
• 4 tablespoons Unsalted Butter (divided: 2 Tbsp for mushrooms, 2 Tbsp for finishing polenta)
• 0.5 cup Parmesan Cheese (freshly grated)
• 4 ounces Morel Mushrooms (cleaned, left whole or halved)
• 4 ounces Maitake Mushrooms (trimmed and torn into bite‑size pieces)
• 4 ounces Porcini Mushrooms (cleaned and sliced)
• 4 ounces Cremini Mushrooms (cleaned and sliced)
• 2 Shallots (peeled and finely diced)
• 2 Garlic Cloves (minced)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 2 tablespoons Chicken Broth (adds depth to mushrooms; can use vegetable broth for vegetarian version)
• to taste Salt
• to taste Freshly Ground Black Pepper

Instructions

1. Heat Milk and Water

   Place the heavy‑bottomed saucepan over medium‑high heat. Add 3 cups of whole milk and 3 cups of boiling water. Stir gently and bring to a gentle simmer.

   Time: PT5M

2. Incorporate Corn Grits

   When the liquid is just simmering, slowly pour in 1 cup of corn grits in a thin, steady stream while whisking continuously. Reduce heat to low and continue whisking for the first few minutes to avoid lumps.

   Time: PT2M

3. Simmer Polenta

   Let the polenta cook on low heat, stirring every 5 minutes, for about 30 minutes until it thickens, becomes creamy, and no longer tastes gritty. Taste for texture; it should be smooth and melt in the mouth.

   Time: PT30M

4. Prep Mushrooms & Aromatics

   While the polenta cooks, clean all mushrooms. Trim the stems, slice larger mushrooms (porcini, king trumpets) in half or quarters, and tear the maitake into bite‑size pieces. Slice cremini, dice shallots, and mince garlic.

   Time: PT10M

5. Sauté Larger Mushrooms

   Heat the non‑stick skillet over high heat until the pan is very hot (about 270°F/130°C). Add 1 tablespoon of butter; let it melt and turn lightly brown. Add the larger mushrooms (porcini and king trumpets) and sauté for 3–4 minutes until they develop a deep caramel color.

   Time: PT4M

   Temperature: 270°F

6. Add Remaining Mushrooms & Aromatics

   Add the remaining mushrooms (cremini, maitake), the diced shallots, and the minced garlic to the pan. Add another tablespoon of butter if the pan looks dry. Sauté for another 5 minutes, seasoning with salt and freshly ground black pepper. If the pan becomes too dry, splash in 2 tablespoons of chicken broth.

   Time: PT5M

   Temperature: 270°F

7. Finish Mushroom Mix

   Remove the skillet from heat, stir in the chopped parsley, and keep the mushroom mixture warm.

   Time: PT2M

8. Enrich the Polenta

   When the polenta is creamy and smooth, stir in the remaining 2 tablespoons of butter and the freshly grated Parmesan cheese. Mix until fully incorporated and the cheese melts.

   Time: PT3M

9. Plate and Serve

   Spoon the creamy polenta onto warm plates or a serving platter. Top with the sautéed mushroom mixture, sprinkle a little extra grated Parmesan and a pinch of parsley for color. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

5g