Creamy Polenta with Sautéed Mushrooms

1. 1
   boil · ~5 min

   Bring salted water to a boil.

   In a heavy-bottomed pot, bring 4 cups of water and salt to a rolling boil over high heat.

2. 2
   mix · ~2 min

   Whisk in the polenta.

   Gradually pour the polenta into the boiling water in a steady stream, whisking constantly to prevent lumps from forming.

   TIPPour slowly and whisk vigorously — this is the moment that determines if your polenta is silky or lumpy.
3. 3
   simmer · ~30 min

   Cook the polenta until thick and creamy.

   1.Reduce heat to the lowest possible setting — you want a lazy bubble, not a volcano.

   2.Switch to a wooden spoon and stir every 3-4 minutes, scraping the bottom to prevent sticking.

   3.Cook for 25-30 minutes until the polenta pulls away from the sides of the pot and tastes tender with no raw grit.

   TIPIf the polenta thickens too fast, splash in a little warm water to loosen it. The longer it cooks, the creamier it becomes.
4. 4
   mix · ~1 min

   Finish the polenta with butter and parmesan.

   Remove from heat. Stir in the butter and grated parmesan until melted and fully incorporated. Cover and set aside while you make the mushrooms.

5. 5
   prep · ~10 min

   Heat oil and cook mushrooms without stirring.

   1.Heat olive oil in a large skillet over medium-high heat until shimmering.

   2.Add sliced mushrooms in a single layer. Let them sit undisturbed for 3-4 minutes to develop a golden crust.

   3.Stir once, then let them sit again until deeply browned and any released liquid has evaporated.

   TIPDon't crowd the pan — mushrooms need space to sear. If they steam, they'll turn rubbery instead of golden.
6. 6
   saute · ~1 min

   Add garlic and thyme to the mushrooms.

   Reduce heat to medium. Add minced garlic and fresh thyme. Sauté for 1 minute until fragrant. Season with black pepper and a squeeze of lemon juice.

7. 7
   assemble · ~2 min

   Spoon polenta into bowls and top with mushrooms.

   1.Divide the creamy polenta evenly among four shallow bowls.

   2.Pile the sautéed mushrooms generously on top of each serving.

   3.Drizzle any pan juices from the skillet over the mushrooms.
8. 8
   garnish · ~1 min

   Garnish with fresh parsley and serve warm.

   Scatter chopped parsley over each bowl and add a final crack of black pepper. Serve immediately.

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