Creamy Mushroom Polenta Recipe

Bring water and salt to a boil in a pot. While whisking continuously, slowly pour in the polenta to prevent clumping. Reduce heat to low and simmer uncovered for at least 30 minutes, stirring every few minutes and scraping down the sides to keep it smooth and prevent sticking.

Once the polenta becomes tender and creamy, stir in the butter and parmesan cheese. Taste and adjust seasoning with additional salt if necessary. Keep warm while preparing the mushrooms.

Heat a skillet over medium-high heat. Add sliced mushrooms and cook dry for a few minutes to release and evaporate their moisture (this step can be skipped if using shiitake mushrooms). Then add butter and half of the white wine. Let the mixture simmer.

Season mushrooms with salt and continue cooking until they start to get crispy edges. Add the remaining white wine to deglaze the pan, cooking until the wine evaporates. Remove from heat and stir in chopped fresh parsley. Adjust seasoning with salt and pepper as desired.

Spoon the creamy polenta into bowls and top generously with the cooked mushrooms. Garnish with extra fresh parsley, parmesan, salt, and pepper if desired. Serve hot and enjoy this comforting dish.