Creamy Polenta with Roasted Mushrooms

In the culinary realm, polenta reigned supreme as the humble yet comforting dish of Northern Italy. A smooth, creamy blank canvas, it beckons for embellishments to elevate its simple nature. Our recipe for Creamy Polenta with Roasted Mushrooms is an ode to this versatility, transforming the humble polenta into a flavorful masterpiece.

My culinary journey with polenta began in the charming cobblestone streets of Bergamo, Italy. At a cozy trattoria, I savored a bowl of creamy polenta adorned with earthy mushrooms and vibrant red peppers. The harmonious blend of textures and flavors captivated my senses, leaving an indelible mark on my culinary repertoire. Upon returning home, I embarked on a quest to recreate the magic of that dish, experimenting with different ingredients and techniques. The result? This symphony of flavors—a testament to the transformative power of polenta.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 cup cooked polenta
• 1/2 cup roasted mushrooms
• 1/4 cup chopped onion
• 1/4 cup chopped red bell pepper
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and red bell pepper and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until heated through, about 5 minutes more.
4. Stir in the polenta, salt, and pepper.
5. Cook until the polenta is heated through and creamy, about 5 minutes.
6. Stir in the parsley and serve.

Why It Works

• Roasting the mushrooms intensifies their umami-rich flavor, adding depth to the dish.
• The addition of onions and red peppers provides aromatic complexity and a pop of color.
• Cooking the polenta in olive oil ensures a velvety smooth texture, preventing it from becoming gummy or sticky.
• Fresh parsley adds a vibrant herbaceousness that brightens the dish and balances the richness of the polenta and mushrooms.