Well friends, how are we doing out there? I’m skipping about a little bit- happy to be back in my kitchen with my camera. It feeds my soul to be here so I hope this cheesy, creamy, amazeballs Truffle Parmesan Polenta feeds yours.
This stuff right here is what may have gotten my family through the pandemic without resorting to eating out of the grocers frozen foods aisle. (And believe me- the past two years have Eaten. My. Lunch. I’ve been tempted) This cheesy, creamy, savory and just salty enough Truffle Parmesan Polenta is simply today’s version. Polenta in some form is on my dinner menu at least twice a week.
Polenta is now this busy working mama’s best friend. It’s quick, easy, inexpensive, versatile, low-ish carb, satisfying and I can put it together in the time it takes Alan to tell the boys a bedtime story after I’ve tucked them into their new bunkbeds.
Truffle Parmesan Polenta with Herb Mushrooms
This version is polenta in a little black dress. It feels fancy and decadent. Creamy and cheesy, topped with mushrooms sauteed with garlic and shallots and finished off with fresh thyme. This is excellent with duck confit, a steak or roast chicken. But master the polenta and your dinner time routine will thank you. Use it in place of potatoes or pasta, it is perfect alternative to bread for sauce sopping purposes, it’s gluten free and has about half the carbs of pasta.
Pro Polenta Tips
- Use Lambs Brand Cornmeal if you can possibly find it. It is soooo easy to work with.
- Know you may have to adjust the heat and cook time. If it gets too dry- add more liquid, too soupy- keep cooking.
- Never, ever stop whisking.
- It will firm up some after you take it off the heat, so account for that.
- While you can make it ahead, it is best served immediately.
- If (and this is a big IF) you have leftovers- whisk in an egg and fry up polenta patties. Top with a fried egg and serve over a bed of arugula for breakfast or lunch.
- I can’t say loudly enough how versatile polenta is. My second favorite version is this Cilantro Chile Polenta from Hispanic Kitchen. We make this with Snapper Veracruz.
- Homemade meatballs over polenta drizzled in this Romesco Sauce from Bon Appetit is also a fan favorite around here.
Happy Cooking my sweet, dear friends. To those of you who encouraged me to come back to this space- thank you, thank you, thank you.
Hugs-Amanda
Creamy Truffle Polenta with Savory Herbed Mushrooms
Creamy, Cheesy Truffle Polenta topped with savory, herbaceous golden mushrooms-a quick and easy side dish.
- 1 Cup Lambs Brand Cornmeal
- 3 Cups Chicken Stock
- 1 Tablespoon Butter
- 2 Tablespoons Heavy Cream (can sub Half and Half)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Fresh Ground Black Pepper
- 1/2 Teaspoon Garlic Powder
- 1/4 Cup Freshly Grated Parmesan Reggiano
- 1 Teaspoon (or more to taste) Truffle Oil (optional, but oh, so good)
- FOR THE MUSHROOMS
- 1 Tablespoon Olive Oil
- 8 oz Baby Bella Mushrooms (can sub white or other mushroom) wiped clean and sliced 1/4 inch thick
- 1-2 cloves garlic sliced thin
- 1/2 shallot sliced into thin rings
- Salt and Pepper to taste
- 1/4 teaspoon Fresh thyme leaves (plus more to garnish)
- Flaky finishing salt such as Maldon, Falk or similar (can sub regular sea salt)
- Heat the olive oil (1 Tablespoon) in a medium skillet over medium-high heat.
- Add the mushrooms. Spread the mushrooms in an even single layer so they all have surface contact with the pan. This assures they will cook up beautifully golden. Cook five minutes or until they start to brown.
- Add garlic and shallots and cook another minute or two until soft and fragrant.
- Add the thyme leaves and toss.
- Remove mushrooms from heat and set aside.
- Make the Polenta- Bring the chicken stock, salt, pepper and garlic powder to a boil in a medium sauce pan.
- Slowly sift in the cornmeal, whisking constantly. Reduce heat to medium. You want the polenta to still bubble if you were to stop stirring, but not pop and burn your arm.
- Continue whisking, keeping the polenta moving so it doesn't stick to the bottom of the pan for 5 minutes. Check for consistency. If it's become too dry, add more chicken stock, a tablespoon at a time until it's to your liking.
- If it's too grainy, keep cooking, adding more liquid as needed up to another 5 minutes.
- The polenta will set up (become less soupy, and also less grainy) after you take it off the heat, so account for that.
- Turn off the heat and whisk in the butter, cream, parmesan and truffle oil. The truffle oil is optional, but dang it is good.
- Adjust salt and pepper to taste.
- Transfer to plates or a serving dish and top with the mushrooms, more thyme leaves and little finishing salt.
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