Creamy Polenta with Wild Mushrooms

Creamy polenta is the perfect blank canvas for a variety of toppings, but it's especially delicious when paired with wild mushrooms. The earthy flavor of the mushrooms complements the creamy polenta perfectly, and the addition of aromatics like onion and garlic adds depth and complexity.

Polenta is a cornmeal-based dish that has been a staple in Italian cuisine for centuries. It is typically made with water or milk, and can be served as a porridge, a side dish, or even as a main course. In this recipe, we use unsweetened coconut milk to give the polenta a creamy, rich flavor. We also add a pound of wild mushrooms, which we cook with onion and garlic until they are softened and browned. The result is a decadent dish that is sure to impress your guests.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup polenta
• 2 cups unsweetened coconut milk
• 1 cup water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 pound wild mushrooms, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced

Instructions

1. In a medium saucepan, combine the polenta, coconut milk, water, and salt. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes, or until the polenta is cooked through.
2. While the polenta is cooking, heat the olive oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic and cook until softened and browned.
3. Add the cooked mushrooms to the polenta and stir to combine.
4. Serve hot, garnished with fresh herbs.

Why It Works

• The combination of polenta and wild mushrooms is a classic for a reason. The creamy polenta provides a rich, flavorful base for the earthy mushrooms.
• Using unsweetened coconut milk gives the polenta a creamy, rich flavor without adding any additional sweetness.
• Cooking the mushrooms with onion and garlic adds depth and complexity to the dish.
• Serving the polenta hot with fresh herbs adds a bright, fresh flavor to the dish.