Creamy Polenta with Roasted Mushrooms & Balsamic Glaze Recipe

Prep Time 15 mins
Cook Time 40 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: Fall, Winter
Description

This Creamy Polenta with Roasted Mushrooms & Balsamic Glaze is the perfect combination of silky, buttery polenta and earthy, caramelized mushrooms drizzled with tangy-sweet balsamic reduction. It’s a comforting vegetarian dish that works as a main course or a sophisticated side, ideal for cozy evenings or elegant dinners.

Ingredients
    For the Creamy Polenta
  • 4 cups vegetable stock (low-sodium)
  • 1 cup polenta (coarse ground cornmeal)
  • 1 cup whole milk
  • 3 tbsp unsalted butter
  • 0.5 cup Parmesan cheese (grated, optional for vegetarian diets)
  • 0.5 tsp salt (adjust to taste)
  • 0.25 tsp black pepper (freshly ground)
    • For the Roasted Mushrooms
  • 500 g mixed mushrooms (e.g., cremini, shiitake, oyster, button) cleaned & sliced thick
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp thyme (dried) or 1 tsp fresh thyme leaves
  • 0.25 tsp salt
  • 0.25 tsp black pepper
    • For the Balsamic Glaze
  • 0.5 cup balsamic vinegar
  • 2 tbsp honey or maple syrup
    • Garnish (Optional)
  • Fresh parsley (finely chopped)
  • Extra Parmesan shavings
Instructions
    Prepare the Balsamic Glaze
  1. 1
    In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a gentle boil, then reduce the heat to low. Simmer until reduced by half and thickened to a syrup-like consistency (about 8–10 minutes). Remove from heat and set aside.
    2. Roast the Mushrooms
  2. 2
    Preheat the oven to 200 °C. Toss the sliced mushrooms with olive oil, garlic powder, thyme, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until mushrooms are golden and slightly crispy at the edges.
    3. Cook the Polenta Base
  3. 3
    In a large saucepan, bring vegetable stock and milk to a gentle simmer over medium heat. Slowly whisk in the polenta in a steady stream to prevent clumping. Lower the heat and cook, stirring frequently, for 20–25 minutes, until thick and creamy.
    4. Enrich the Polenta
  4. 4
    Once cooked, stir in butter and Parmesan cheese. Season with salt and black pepper to taste. Keep warm over low heat, stirring occasionally.
    5. Assemble the Dish
  5. 5
    Spoon a generous portion of creamy polenta into shallow bowls or plates. Top with roasted mushrooms. Drizzle generously with balsamic glaze. Garnish with fresh parsley and extra Parmesan if desired.
Note

Vegetarian Parmesan: Use a vegetarian-friendly cheese or omit Parmesan for a fully vegetarian dish.

Polenta Consistency: If polenta thickens too much while waiting, stir in a splash of warm milk or stock.

Mushroom Variety: Combining different mushrooms adds depth of flavor. Avoid overcrowding the pan to ensure roasting, not steaming.

Storage: Store leftover polenta and mushrooms separately in airtight containers in the fridge for up to 3 days. Reheat polenta with a little milk or stock to loosen texture.

Keywords: creamy polenta, roasted mushrooms, balsamic glaze, vegetarian comfort food, gluten-free
Read it online: https://petitepanini.com/recipe/creamy-polenta-with-roasted-mushrooms-balsamic-glaze-recipe/