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Roasted Mushrooms and Creamy Polenta

Roasted Mushrooms and Creamy Polenta

Michelle Boulé
Make a vegetarian friendly meal with this Roasted Mushrooms and Creamy Polenta that is perfect as a side or a main dish!
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 4
Calories 489 kcal


  • Baking Sheet
  • Saucepan
  • Saute Pan
  • Chef's Knife



  • 4 Cups Chicken Stock
  • 1 Cup Cornmeal
  • Salt
  • Pepper
  • 1 Cup Parmesan Cheese Grated
  • 3 Cloves Garlic Minced
  • ¼ 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



  • Bring stock to a boil in a saucepan. Once boiling, reduce to a simmer.
  • Using a sifter slowly add in the cornmeal, stirring continuously. Once all of the cornmeal is added let simmer until thickened, about 10 minutes.
  • 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.


  • Preheat oven to 325 degrees
  • Place mushrooms on a baking sheet with garlic cloves and fresh thyme. Make sure mushrooms are spread out to that they don't steam.
  • Drizzle with olive oil and season with pepper.
  • Roast for 15 minutes, then turn them. Season generously with salt. Roast for another 10 minutes or until mushrooms become crispy
  • Serve Mushrooms over polenta, then enjoy!


Calories: 489kcalCarbohydrates: 49gProtein: 22gFat: 24gSaturated Fat: 12gCholesterol: 60mgSodium: 813mgPotassium: 786mgFiber: 7gSugar: 7gVitamin A: 640IUVitamin C: 4.2mgCalcium: 329mgIron: 2.6mg
Keyword Roasted Mushrooms and Creamy Polenta
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