Fall is creeping in, and that cozy, comfort-food craving is real. When the weather cools down, I usually find myself reaching for pasta, soup, or some kind of potato dish. But you know what I always forget about? Polenta. Every time I see it on a restaurant menu, I’m reminded of how comforting and versatile it is—and I always wonder why I’m not making it more often at home. It’s incredibly easy, totally adaptable, and honestly, kind of a secret weapon in the kitchen.
This dish is a weeknight win—simple, satisfying, and made with just a handful of ingredients you probably already have on hand (except maybe the polenta… but once you bring it into your pantry, I promise it’ll earn its place). It’s great as a side dish and also makes a fantastic gluten-free option when you're cooking for a crowd.
What really makes this one shine is how beautifully it pairs with Merlot. The earthy richness of the mushrooms brings out the depth of the wine, while the creamy texture of the polenta softens Merlot’s gentle tannins. A bit of Parmesan adds a lovely umami kick, and the thyme butter ties everything together, echoing the subtle herbal notes in the wine. It’s pure comfort—with a glass in hand, of course. (Serves 4 - 6)
Ingredients:
For the Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups low-sodium chicken or vegetable broth
- ½ cup grated Parmesan
- 2 tbsp unsalted butter
- Salt and pepper to taste
For the Mushrooms:
- 2 tbsp olive oil
- 1 tbsp butter
- 1 lbs mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- Salt and pepper
Thyme Butter (optional finish):
- 2 tbsp butter melted with 1 tsp fresh thyme
Instructions:
- Make the polenta:
- In a pot, bring broth to a boil. Slowly whisk in polenta.
- Reduce heat to low and cook, stirring often, for 25–30 minutes until thick and creamy.
- Stir in Parmesan, butter, salt, and pepper.
- Sauté the mushrooms:
- In a skillet, heat olive oil and butter over medium-high heat.
- Add mushrooms, cook until browned (7–10 minutes).
- Add garlic, thyme, salt, and pepper. Sauté another 1–2 minutes.
- Assemble:
- Spoon polenta onto plates or a serving platter.
- Top with sautéed mushrooms.
- Drizzle with thyme butter.
