Hello, wonderful readers! Today, I’m bringing a touch of cozy elegance to your tables with a dish that’s close to my heart: Creamy Parmesan Polenta with Sautéed Wild Mushrooms and a Truffle Oil Drizzle. This recipe beautifully marries simplicity with indulgence, making it perfect for a family meal or a special occasion.
As a family man with four lovely children running around the house, I’m always on the lookout for dishes that are not only delightful but also quick to whip up after a busy day. Polenta, with its warm and creamy texture, has always been a favorite at our table. It’s like a comforting hug wrapped in a bowl!
While the polenta itself is enough to soothe the soul, the real magic happens when we introduce the earthy goodness of wild mushrooms. Mushrooms bring such a depth of flavor, enhancing the entire dish with their rich, umami notes. And let’s not even get started on the truffle oil – just a tiny drizzle elevates the dish to new heights!
This recipe is versatile too. You can enjoy it as a main for a lighter brunch or dinner, or serve it as a delightful side to a more substantial protein. Either way, it’s sure to impress family and friends alike.
When cooking with the kids, I love involving them in picking the mushrooms at our local market. It’s always an adventure exploring the different varieties and smells. Plus, it’s an excellent way to teach them about the value of fresh, locally sourced ingredients.
So, why don’t you give this recipe a try? It’s sure to bring some warmth into your kitchen and smiles to your table. Don’t forget to garnish with a sprinkle of fresh parsley for that extra pop of color.
I’d love to hear how this recipe turns out for you in the comments below! Happy cooking, everyone!
Ingredients
– 150g polenta
– 600ml water
– 200ml whole milk
– 60g grated Parmesan cheese
– 2 tablespoons unsalted butter
– Salt to taste
– 1 tablespoon olive oil
– 300g mixed wild mushrooms, sliced
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– Black pepper to taste
– 1 tablespoon truffle oil
– Chopped fresh parsley for garnish
Method
1. **Prepare the Polenta:** In a medium saucepan, bring the water and milk to a gentle boil over medium heat. Slowly whisk in the polenta to prevent lumps. Reduce the heat to low and cook, stirring frequently, for about 25-30 minutes, or until the polenta is thick and creamy.
2. **Add Butter and Parmesan:** Stir in the unsalted butter and grated Parmesan cheese until fully melted and combined. Season with salt to taste. Cover the saucepan to keep the polenta warm while you prepare the mushrooms.
3. **Sauté the Mushrooms:** Heat the olive oil in a large skillet over medium-high heat. Add the sliced wild mushrooms and cook for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.
4. **Season with Garlic and Thyme:** Add the minced garlic and fresh thyme leaves to the mushrooms. Cook for an additional 1-2 minutes, stirring, until the garlic is fragrant. Season with salt and black pepper to taste.
5. **Combine and Serve:** To serve, divide the creamy polenta among plates. Top each serving with a generous amount of sautéed mushrooms. Drizzle with truffle oil for an aromatic finish.
6. **Garnish:** Sprinkle with chopped fresh parsley before serving. Enjoy your dish warm.
