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Creamy Polenta with Mushroom Gravy

This creamy polenta dish is a comforting blend of smooth, buttery texture and rich mushroom gravy, creating a warm and satisfying meal. The polenta is velvety, while the gravy adds an earthy depth, making it a delightful choice for anyone seeking a soft, nourishing dish.
Texture: Tender enough to cut with just a fork.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Polenta
  • 1 cup polenta (coarse cornmeal) Use quick-cooking polenta for a faster result.
  • 4 cups water or low-sodium vegetable broth Using broth adds flavor; ensure it's well-heated before adding polenta.
  • 1 cup grated Parmesan cheese Adds creaminess; use finely grated for easier melting.
  • 2 tablespoons unsalted butter Enhances creaminess and flavor.
Mushroom Gravy
  • 8 ounces cremini or button mushrooms Finely chopped for a smoother texture.
  • 1 small yellow onion Finely minced to soften quickly.
  • 1 cup low-sodium vegetable broth For cooking the mushrooms and adding flavor.
  • 1 tablespoon cornstarch To thicken the gravy; mix with water to create a slurry.
  • 1 tablespoon olive oil For sautéing the mushrooms and onions.
  • 1 teaspoon garlic powder For seasoning; ensures a smooth flavor.
  • to taste salt and pepper Add gradually for flavor balance.

Method
 

Make the Polenta
  1. In a medium pot, bring the water or vegetable broth to a boil. Gradually whisk in the polenta to prevent lumps. Reduce the heat to low and cook, stirring frequently, for 15-20 minutes until the polenta is thick and creamy. If it becomes too thick, add a little more broth or water to reach a smooth consistency.
  2. Once the polenta is cooked, stir in the butter and Parmesan cheese until fully melted and incorporated. Adjust the consistency as needed. The polenta should be creamy and smooth.
Prepare the Mushroom Gravy
  1. In a skillet over medium heat, add the olive oil and sauté the minced onion until soft and translucent, about 3-4 minutes. Add the finely chopped mushrooms, and continue cooking for an additional 5-7 minutes until they are tender and release their moisture.
  2. Pour in the vegetable broth and bring to a simmer. In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Stir this into the mushroom mixture and cook for another 2-3 minutes until the gravy thickens. Season with garlic powder, salt, and pepper.

Notes

Texture Tips: For an even softer texture, let the polenta sit covered for a few minutes after cooking, allowing it to steam. If a smoother consistency is desired, you can blend the polenta before serving. Ensure the gravy is thick yet pourable, adjusting with more broth if needed.
The creamy polenta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth and stir over low heat until warmed through. The polenta should be smooth and creamy, easily spoonable.