Polenta with Mushrooms and Cheese Cream: a warm and creamy single dish, easy to prepare on the stovetop, perfect when you crave simple yet refined comfort food.
The polenta with mushrooms and cheese cream is one of those dishes that manage to be reassuring and well-balanced at the same time, ideal when looking for a practical idea capable of bringing something more than a simple daily preparation to the table. A warm, creamy, and fragrant single dish, perfect for enhancing a few carefully chosen ingredients and turning them into a complete and satisfying recipe.
In this version, the instant polenta allows you to reduce the cooking time without sacrificing the right consistency, while the mixed mushrooms, slowly sautéed with extra virgin olive oil and rosemary, provide an intense and enveloping flavor. The whole is completed by a soft and velvety cheese cream, prepared on the stove with fresh cream and cheese, which binds with the polenta to create a harmonious and well-balanced combination.
It is a recipe designed for those who love home cooking, but with attention to detail: few steps, no complicated techniques, and a final result that satisfies both the palate and the eye. The polenta remains soft, the mushrooms retain their texture, and the cheese cream coats every spoonful without being heavy.
Perfect to serve as a single dish, perhaps for an informal dinner or a family lunch, this polenta with mushrooms and cheese cream shows that even with simple ingredients, you can bring a complete, creamy, and deeply comforting recipe to the table.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the appropriate contact form at the bottom of the page.
Other polenta-based recipes you might like:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
- Energy 377.51 (Kcal)
- Carbohydrates 12.27 (g) of which sugars 3.09 (g)
- Proteins 16.68 (g)
- Fat 29.80 (g) of which saturated 4.86 (g)of which unsaturated 2.75 (g)
- Fibers 1.49 (g)
- Sodium 274.19 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Polenta with Mushrooms and Cheese Cream
- 9 oz instant polenta
- 14 oz mushrooms (mixed)
- 3.5 oz Asiago cheese
- 2.8 oz grated Parmesan cheese
- 1/2 cup fresh liquid cream
- 1 sprig rosemary
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste nutmeg
Tools
- Pot
- Pan
Recipe for Polenta with Mushrooms and Cheese Cream
Start preparing the polenta with mushrooms and cheese cream by cooking the mushrooms in a pan with a tablespoon of oil and a sprig of rosemary for 15 minutes.
You can use either fresh or frozen ones.
Cook the polenta according to the instructions on the package in salted boiling water, pouring it slowly to avoid lumps and stirring occasionally.
Move on to the cheese cream: heat the cream with a sprig of rosemary.
When the cream is about to boil, remove the rosemary and add salt, black pepper, and nutmeg.
Cut the Asiago into cubes and add it to the cream.
Cook over low heat, stirring often until the cheese is completely melted.
Remove the pan from the heat, add the grated Parmesan, and stir until the cheese is completely blended with the cream.
Let the cream set for 10 minutes.
Assemble the dish: place the polenta first in a deep plate or small casserole dish, then the cheese cream and finally the mushrooms.
Finish with some sprigs of rosemary if you like.
Bring the polenta with mushrooms and cheese cream immediately to the table.
Polenta with Mushrooms and Cheese Cream: Easy and Creamy Recipe
Polenta with mushrooms and cheese cream is a simple yet complete dish, ideal to serve when in the mood for something warm and enveloping. A recipe made of few ingredients, balanced in flavors and easy to prepare, perfect for rediscovering the pleasure of home cooking with attention to detail.
Also try the Chickpea Polenta
FAQ
Can the cheese cream be made in advance?
It is preferable to make it fresh to achieve a smooth and velvety texture. If needed, it can be gently reheated on the stove, adding a splash of cream or milk.
Can I substitute the cream with a lighter alternative?
Yes, you can use whole milk or an unsweetened plant-based beverage. The cream will be slightly less rich but still balanced.
Can polenta with mushrooms and cheese cream be stored?
The recipe is best when freshly made. Any leftovers can be stored in the refrigerator for one day and gently reheated, adding some liquid to restore creaminess.
Mushroom Recipes: 21 Ideas for Appetizers, Main Courses, Sides, and Starters
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