Equipment
Ingredients
Polenta
- 170 g coarse stone-ground cornmeal, uncooked
- 750 ml vegetable stock, hot
- 250 ml whole milk
- 30 g unsalted butter, cubed
- 40 g parmesan cheese, freshly grated
- 5 g salt
Marinara Sauce
- 400 g crushed tomatoes
- 15 ml olive oil
- 2 garlic, minced
- 5 g fresh basil, torn
- 1 g dried oregano
Mushrooms
- 400 g mixed wild mushrooms, cleaned and sliced
- 30 ml olive oil
- 3 fresh thyme
- 1 garlic, minced
- black pepper
Nutrition (per serving)
Method
Prepare the aromatics: mince the garlic, tear the basil, and clean the mushrooms by wiping them with a damp cloth rather than washing to prevent waterlogging. Slice mushrooms to medium thickness.
Start the marinara: In a medium saucepan over medium heat (175°C/350°F), sauté garlic in 15ml olive oil until fragrant but not browned, about 1 minute.
Add crushed tomatoes, dried oregano, and a pinch of salt to the garlic. Reduce heat to low and simmer gently while preparing the rest of the dish.
For the polenta: In a heavy-bottomed pot, bring the vegetable stock and milk to a gentle boil. Slowly stream in the cornmeal while whisking constantly to prevent lumps.
Reduce heat to very low. Cook the polenta for 25-30 minutes, stirring frequently with a wooden spoon, until the grains are tender and the texture is thick and creamy.
While polenta cooks, heat 30ml olive oil in a large skillet over medium-high heat (200°C/400°F). Add mushrooms in a single layer (work in batches if necessary) and sear without moving them for 3-4 minutes to develop a crust.
Stir the mushrooms, add minced garlic and thyme sprigs. Sauté for another 2-3 minutes until mushrooms are tender. Season with salt and cracked black pepper. Remove thyme stems.
Finish the polenta: Remove from heat. Whisk in the butter and parmesan cheese until fully melted and glossy. Taste and adjust salt.
Remove marinara from heat and stir in fresh torn basil.
To serve, ladle creamy polenta into bowls, top with a generous spoonful of marinara, and pile the seared mushrooms in the center. Garnish with extra parmesan if desired.
Chef's Notes
- If the polenta becomes too thick while sitting, whisk in a tablespoon of hot water or milk to loosen it before serving.
- For the best sear, resist the urge to stir the mushrooms immediately. Let them sit in the hot oil to caramelize.
- Using a mix of vegetable stock and milk gives the polenta a rich flavor without needing excessive amounts of heavy cream.
- Leftover polenta can be poured into a greased baking dish, chilled until firm, and then fried or grilled for a second meal.
Storage
Refrigerator: 4 days — Polenta will solidify when cold. Reheat with a splash of water or milk to restore creaminess.
Freezer: 3 months — Marinara freezes well. Polenta texture may degrade slightly upon thawing.
Reheating: Gently warm polenta on stovetop with added liquid, whisking to smooth out.
