Creamy Parmesan Polenta with Garlicky Mushrooms

⏱ 40 min · Serves 4

Soft, buttery polenta under a heap of glossy mushrooms cooked with garlic, thyme and a splash of white wine. It tastes like a restaurant plate but comes together in one pan and one pot on a weeknight.

Per serving: 460 kcal · 15.0g protein · 47.0g carbs · 23.0g fat

Ingredients

• 200g coarse polenta (not instant)
• 1 litre water
• 300ml whole milk
• 1 tsp fine salt
• 60g Parmesan, finely grated, plus extra to serve
• 40g butter
• 500g mixed mushrooms (chestnut, oyster, shiitake), torn or thickly sliced
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 4 sprigs thyme, leaves picked
• 80ml dry white wine
• 1 tbsp balsamic vinegar
• Small handful flat-leaf parsley, chopped
• Salt and black pepper

Method

1. Bring the water, milk and 1 tsp salt to a gentle simmer in a heavy saucepan.
2. Rain in the polenta while whisking constantly to avoid lumps. Turn the heat to low.
3. Cook for 25-30 minutes, stirring every few minutes with a wooden spoon, until thick, creamy and no longer gritty. Add a splash of hot water if it stiffens too much.
4. Meanwhile, heat the olive oil in a large frying pan over high heat. Add the mushrooms in a single layer and leave them undisturbed for 3 minutes to brown, then stir and cook 4-5 minutes more until deeply golden.
5. Lower the heat to medium, add half the butter, the garlic and thyme, and cook 1 minute until fragrant.
6. Pour in the wine, let it bubble away for 2 minutes, then stir in the balsamic vinegar and season well with salt and pepper. Take off the heat.
7. Beat the Parmesan and remaining butter into the polenta and taste for salt.
8. Spoon the polenta into warm shallow bowls, top with the mushrooms and their pan juices, and finish with parsley and extra Parmesan.