How to Make Cheesy Polenta with Mushrooms

Ingredients

• 500 g Black Oyster Mushrooms (fresh, split stems and cut caps in half)
• 2 Tbsp Olive Oil (extra virgin, helps prevent butter from burning)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 1 tsp Fresh Rosemary (finely chopped or whole sprig for infusing oil)
• 2 cloves Garlic (minced)
• 1 medium Shallot (finely minced)
• 0.25 cup Chicken Stock (low‑sodium, can use vegetable stock)
• 1 tsp Sherry Vinegar (adds bright acidity)
• to taste Salt
• to taste Black Pepper
• 0.5 cup Polenta (coarse cornmeal, sifted if clumpy)
• 2 cup Water (lightly salted)
• 2 Tbsp Mascarpone Cheese (room temperature)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 Tbsp Additional Stock (optional) (to loosen polenta if needed)

Instructions

1. Prepare the mushrooms

   Tear the stems apart and cut the caps in half so the pieces are bite‑size.

   Time: PT5M

2. Mince aromatics

   Finely mince the garlic cloves and the shallot.

   Time: PT5M

3. Heat pan and add fats

   Place the skillet over medium‑high heat, add 2 Tbsp olive oil and 2 Tbsp butter. Let the butter melt and begin to foam.

   Time: PT2M

   Temperature: medium‑high

4. Caramelize mushrooms

   Add half the mushroom pieces to the pan, spreading them in a single layer. Let them sit without stirring for 3‑4 minutes to develop a brown crust, then stir and repeat until all mushrooms are browned. Do not add salt yet.

   Time: PT10M

   Temperature: medium‑high

5. Infuse oil with rosemary, add garlic and shallot

   Add the rosemary sprig and fry for about 30 seconds, then add the minced garlic and shallot. Sauté until fragrant, about 1‑2 minutes.

   Time: PT3M

   Temperature: medium‑high

6. Deglaze

   Pour in ¼ cup stock and 1 tsp sherry vinegar, scraping the browned bits from the pan.

   Time: PT2M

   Temperature: medium‑high

7. Season mushrooms

   Season the mushroom mixture with salt and freshly ground black pepper to taste. Transfer to a bowl and keep warm.

   Time: PT1M

8. Boil water for polenta

   In a small saucepan, bring 2 cups lightly salted water to a rolling boil.

   Time: PT5M

   Temperature: high

9. Whisk in polenta

   Gradually whisk in ½ cup polenta, pouring a thin stream while stirring constantly to avoid lumps.

   Time: PT2M

   Temperature: high

10. Simmer polenta

    Reduce heat to low, let the polenta simmer, stirring with a wooden spoon for 15 minutes until thick and creamy.

    Time: PT15M

    Temperature: low

11. Finish the polenta

    Stir in 2 Tbsp butter, 2 Tbsp mascarpone, and ¼ cup grated Parmesan until fully melted. Adjust consistency with a splash of extra stock if you prefer a looser texture. Taste and season with salt and pepper.

    Time: PT3M

    Temperature: low

12. Combine and serve

    Fold the caramelized mushroom mixture into the creamy polenta or spoon the mushrooms on top. Serve immediately while hot.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g