This cheesy herb-y peppery polenta topped with a mouth-watering wild mushroom and thyme mixture is the ultimate vegetarian appetizer!
Who could ever imagine that food which is essentially mush could be so luscious and robust in flavor?
During our last evening in California we finally went out for an Italian meal. All week we ate fresh wonderfully nosh-y food but with the cross-country move; the energy needed to get Miss Chels settled; the time we took enjoying each other and the incredible California land & seascape (oh my), grazing throughout the days made sense. We had the best intentions of sitting for dinner, but when it came time – we were more exhausted than hungry – and our pillows appeared more appetizing than even a juicy steak.
Until our last night that is. We enjoyed a meal in the very urban very chic Cucina Enoteca.
In this dark and cozy space, filled with the best kind of chochkula, we dined on appetizers that included herb-ricotta stuffed fried squash blossoms and a polenta dish that literally made Lauren cry…steaming creamy mascarpone polenta dumped on a sturdy board then decorated with the most mouth-watering short rib ragu that this family has ever tasted. Perfection. And don’t get me started on our entrees.
So how could I not be inspired by a dish that made my ‘foodie-daughter’ cry? That dish was the inspiration for today’s recipe…Cheesy Polenta with Wild Mushrooms & Thyme.
I’ve switched up the flavor profile slightly as I wanted to duplicate the meatiness of the ragu without actually using meat. Mushrooms were the answer.
In my attempt to get just the right consistency for the polenta I had two pots going. The winning pot took less time to cook and had slightly more Romano than the other (shocker – I know). The mushroom topping includes some of my favorite ingredients…onions, garlic and olive oil – but truthfully – the magic literally happens when the salt and pepper are added. Don’t take these babies for granted – they elevate the flavor almost surprisingly so.
I began by making the mushroom topping, you can use any mushroom you prefer – portobello, shiitake, chanterelle or button…I went with the button this time. There are a couple steps involved, but what you’re left with is a topping so incredibly savory with its little crusty bits of mushroomy-oniony goodness, dotted with pops of fresh thyme, making for a flawless accompaniment to our cheesy herb-y peppery polenta.
This is an appetizer that hits all the right notes, however, if coupled with a salad, bread and a beautiful bottle of vino – I say you’ve got yourself a meal.
Buon Appetito!
Print
Cheesy Polenta with Wild Mushrooms & Thyme
- Category: Appetizer
Description
This cheesy herb-y peppery polenta topped with a mouth-watering wild mushroom and thyme mixture is the ultimate vegetarian appetizer!
Ingredients
- Mushroom Topping
- 1 Tbsp. butter
- 1/3 cup chopped sweet onion
- 1 plump clove garlic, minced
- 12 oz. button mushrooms
- 1 Tbsp. olive oil
- 1/4 cup chicken stock
- 2 tsp. chopped fresh thyme and more for garnish
- 1/4 cup heavy cream
- 1 tsp. flour
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- Cheesy Polenta
- 3 cups chicken broth
- 2 Tbsp. butter
- 1 cup stone ground yellow cornmeal
- 1/2 cup grated Romano cheese
- 1/4 cup chopped Italan flat leaf parsley
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions
- In a large skillet over medium heat melt butter.
- Cook the onion until softened, about two minutes.
- Add garlic and cook for another minute, stirring constantly.
- Add the mushrooms and olive oil.
- Cook for 8 – 10 minutes until mushrooms are tender and liquid is evaporated, stirring occasionally.
- Stir in chicken stock and fresh thyme.
- Cook and stir for 1 minute.
- In a small bowl combine heavy cream and flour; stir into the mushroom mixture.
- Cook for 1 – 2 minutes until thickened and bubbly.
- In a Dutch oven combine chicken stock and butter. Bring to a boil.
- Slowly add cornmeal to broth, whisking constantly.
- Cook and stir until mixture returns to boil.
- Reduce heat to low.
- Simmer gently for about 18 minutes until mixture is thick and creamy.
- Stir in cheese, parsley, salt and pepper.
- Pour polenta on serving platter, spreading evenly.
- Spoon mushroom topping onto polenta.
- Garnish with fresh thyme.
- Serve warm.
Ciao!
This looks Perfect and sounds amazing! A perfect fall treat without the side of guilt. love it keep sharing more recipes ?
Thank you, Juliana!! 🙂
Sounds heavenly! It must have been amazing! I could eat this polenta with mushrooms as a meal itself – it looks delicious!
Oh yes – it’s perfect on its own! Thanks, Kelly!
This is perfect comfort food. I love a great creamy polenta and this recipe is one I must try. The added cheese will add so much flavor!
Nothing better than cheese in polenta! Thanks, Kathy!
I’ve never made polenta, but I know this recipe would be a huge hit in my house! Looks delicious Annie, as usual! Happy weekend!
Thank you, Leanne! I think you would love it!
I’ve never actually cooked with polenta! You’ve inspired me to try it – if it brought out tears it’s gotta be a winner!
All the tears! We take delicious food very serious around these parts! 😉
If I close my eyes I can smell the short ribs. But you’re right, the mushrooms are much more everyday practical. If I might ask, what kind of onion do you typically use when you make it? Oh, and they should put “Who could ever imagine that food which is essentially mush could be so luscious and robust in flavor?” on t-shirts :)l. I’ve felt just that way before.
I use sweet onions, like Vidalia or red onion. I like the t-shirt idea! 🙂
Annie, I could definitely make a meal of your comforting polenta. Thanks for sharing your creation.
Thanks for stopping by!
WHOA! Polenta and mushrooms–if ever a recipe was calling my name, it’s this one. I’m totally making this ASAP. I can taste it already!
I hear it calling your name! 🙂 Enjoy, my friend!
This looks and sounds heavenly! I loves me some polenta and with cheese, you know you’re speaking my language.
So glad you made it out here to California and got your daughter settled in and tasted some sunshine! 🙂
Oh my…Chelsea’s move was definitely made better by the gorgeous weather we experienced everyday. When I think of her there, I love knowing that she is showered in sunshine! Thanks, my friend! So glad you like the polenta! 🙂
This brought me right back to that meal, and now I’m craving this dish at 8:58 am! Not cool, mama! Miss you guys already <3
Ahhhhh! Such a great memory! Sorry to torture you so! But now you have the recipe, Sweeta, so you can have it anytime! Miss and love you! <3 <3
Annie, your California trip sounds like so much fun! I’m so glad you have a delicious dish to bring home and replicate! Wild mushrooms (instead of meat) with cheesy polenta sounds fantastic! Welcome home!
Thank you, dear! 🙂
So glad you daughter is settled in and you had a great time exploring Cali. This cheesy polenta looks fantastic, Annie! Love the earthy mushrooms with thyme! It sounds perfect!
Thanks, friend! It was a beautiful time! 🙂