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Roasted Mushrooms and Creamy Polenta

Roasted Mushrooms and Creamy Polenta

Make a vegetarian friendly meal with this Roasted Mushrooms and Creamy Polenta that is perfect as a side or a main dish!

Course Side Dish
Cuisine American
Keyword Roasted Mushrooms and Creamy Polenta
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 489 kcal



  • 4 Cups Chicken Stock
  • 1 Cup Cornmeal
  • Salt
  • Pepper
  • 1 Cup Parmesan Cheese Grated
  • 3 Cloves Garlic Minced
  • 1/4 Cup Heavy Cream
  • 2 Tbs Butter


  • 1 Pound Mushroom Mix Oyster, Cremini, Shitake, Maitake, etc
  • 4 Sprigs Thyme
  • 6 Cloves Garlic Smashed
  • Olive Oil
  • Salt
  • Pepper



  1. Bring stock to a boil in a saucepan. Once boiling, reduce to a simmer.

  2. Using a sifter slowly add in the cornmeal, stirring continuously. Once all of the cornmeal is added let simmer until thickened, about 10 minutes.

  3. Stir in parmesan cheese, garlic, cream and butter. season to taste with salt and pepper. Serve warm for porridge consistency polenta or let cool to have a firm loaf like consistency.


  1. Preheat oven to 325 degrees

  2. Place mushrooms on a baking sheet with garlic cloves and fresh thyme. Make sure mushrooms are spread out to that they don't steam.

  3. Drizzle with olive oil and season with pepper.

  4. Roast for 15 minutes, then turn them. Season generously with salt. Roast for another 10 minutes or until mushrooms become crispy

  5. Serve Mushrooms over polenta, then enjoy!

Nutrition Facts
Roasted Mushrooms and Creamy Polenta
Amount Per Serving
Calories 489 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 60mg20%
Sodium 813mg35%
Potassium 786mg22%
Carbohydrates 49g16%
Fiber 7g29%
Sugar 7g8%
Protein 22g44%
Vitamin A 640IU13%
Vitamin C 4.2mg5%
Calcium 329mg33%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.