Creamy Truffle Polenta with Savory Herbed Mushrooms

Creamy, Cheesy Truffle Polenta topped with savory, herbaceous golden mushrooms-a quick and easy side dish.



  1. Heat the olive oil (1 Tablespoon) in a medium skillet over medium-high heat.
  2. 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.
  3. Add garlic and shallots and cook another minute or two until soft and fragrant.
  4. Add the thyme leaves and toss.
  5. Remove mushrooms from heat and set aside.
  6. Make the Polenta- Bring the chicken stock, salt, pepper and garlic powder to a boil in a medium sauce pan.
  7. 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.
  8. 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.
  9. If it's too grainy, keep cooking, adding more liquid as needed up to another 5 minutes.
  10. The polenta will set up (become less soupy, and also less grainy) after you take it off the heat, so account for that.
  11. Turn off the heat and whisk in the butter, cream, parmesan and truffle oil. The truffle oil is optional, but dang it is good.
  12. Adjust salt and pepper to taste.
  13. Transfer to plates or a serving dish and top with the mushrooms, more thyme leaves and little finishing salt.