Pan-Seared Polenta with Garlic Mushrooms and Parmesan
Creamy polenta is chilled until firm, then pan-seared to golden perfection and topped with savory portobello mushrooms sautéed with garlic, thyme, and a splash of wine. The contrast between the crispy exterior and creamy interior of the polenta paired with the rich, umami-packed mushroom topping creates an elegant comfort dish perfect for dinner parties or a sophisticated weeknight meal. Fresh Parmigiano-Reggiano adds a sharp, nutty finish that ties all the flavors together beautifully.
Ingredients
- cooking spray, for coating
- 2 ¼ cups water
- 1 teaspoon salt
- ¾ cup polenta, yellow corn grits
- black pepper, freshly ground
- 1 tablespoon heavy cream
- ¼ cup Parmigiano-Reggiano, finely grated, plus extra for garnishPecorino Romano1:1eggs-free
sharper, saltier flavor
- 2 tablespoons extra-virgin olive oil, divided
- 1 portobello mushroom cap, thinly slicedcremini mushrooms1:1
milder mushroom flavor
- 1 small clove garlic
- ½ teaspoon fresh thyme, finely minced
- 2 tablespoons low-sodium beef broth
- 2 sprigs red wine
- 1 tablespoon unsalted butter
Instructions
- 1
Coat a loaf pan with cooking spray
- 2
Bring water and salt to a boil in a medium saucepan
- 3
Slowly whisk in polenta and reduce heat to low
- 4
Simmer for 5-10 minutes until thickened, whisking constantly
- 5
Season with pepper and stir in cream and Parmigiano-Reggiano
- 6
Transfer to loaf pan and smooth top evenly
- 7
Cover and refrigerate for at least 2 hours or overnight
- 8
Run a knife along inside of pan to loosen polenta
- 9
Flip pan over cutting board to remove polenta
- 10
Cut polenta in half, then cut one half diagonally into triangles
- 11
Heat olive oil in medium sauté pan over medium heat
- 12
Add mushrooms and cook without stirring for 2 minutes
- 13
Stir and continue cooking for 5 minutes until softened
- 14
Add garlic and cook for 1-2 minutes
- 15
Add thyme, wine, and broth and simmer for 2 minutes
- 16
Add butter and cook until incorporated
- 17
Heat remaining olive oil in another pan over medium-high heat
- 18
Fry polenta without touching for 5 minutes until golden
- 19
Carefully turn and cook another 5 minutes
- 20
Place polenta on serving plate and top with mushroom mixture
- 21
Garnish with additional Parmigiano-Reggiano and serve immediately
Tips
Make sure to whisk the polenta constantly while cooking to prevent lumps from forming and ensure a smooth, creamy texture.
Allow the polenta to chill completely before cutting - overnight is ideal for the firmest texture that won't fall apart when searing.
Don't move the polenta or mushrooms while they're searing to achieve the best golden-brown color and crispy texture.
Good to Know
Refrigerate leftover polenta for up to 3 days. Store mushroom topping separately for up to 2 days.
Polenta can be made up to 2 days ahead and kept refrigerated. Make mushroom topping up to 1 day ahead and reheat gently.
Serve immediately while polenta is crispy and mushrooms are warm for best texture contrast.
Common Mistakes
Don't skip chilling time or polenta won't hold its shape when searing
Avoid stirring mushrooms too early to prevent them from steaming instead of browning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Yes, substitute vegetable broth for beef broth. The dish will have a lighter flavor but still be delicious with the mushrooms and cheese.
What if my polenta is too thick while cooking?
Add a little more hot water while whisking to reach the right consistency. The mixture should be thick but still pourable when transferring to the pan.
How long will leftover polenta keep?
Refrigerate for up to 3 days. You can re-sear slices in a pan with a little oil to crisp them up again before serving.