Creamy polenta, roasted mushrooms, and herbed ricotta unite in a comforting, earthy combination ideal for cozy meals.
# What you need:
→ Polenta Base
01 - 1 cup coarse yellow cornmeal
02 - 4 cups water
03 - 1 teaspoon salt
04 - 2 tablespoons unsalted butter
05 - 1/4 cup grated Parmesan cheese
→ Roasted Mushrooms
06 - 14 ounces mixed mushrooms, cleaned and sliced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon kosher salt
10 - 2 cloves garlic, minced
11 - 1 teaspoon chopped fresh thyme
→ Herbed Ricotta
12 - 1 cup whole milk ricotta cheese
13 - 1 tablespoon chopped fresh parsley
14 - 1 tablespoon chopped fresh basil
15 - Zest of 1 lemon
16 - 1/4 teaspoon kosher salt
17 - 1/4 teaspoon freshly ground black pepper
→ Garnish
18 - Extra virgin olive oil, for drizzling
19 - Additional chopped herbs, optional
# How to Make It:
01 - Preheat oven to 425°F. Toss mixed mushrooms with olive oil, black pepper, salt, minced garlic, and chopped fresh thyme. Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden brown and tender.
02 - In a medium bowl, mix ricotta with parsley, basil, lemon zest, salt, and pepper until well combined. Set aside for serving.
03 - Bring water and salt to a boil in a large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook, stirring frequently with a wooden spoon, until thickened and creamy, about 25–30 minutes. Stir in butter and Parmesan cheese until fully incorporated.
04 - Spoon creamy polenta into bowls. Top with roasted mushrooms, a generous dollop of herbed ricotta, and a drizzle of olive oil. Garnish with extra fresh herbs if desired.
