Crispy Polenta with Wild Mushrooms and Truffle Oil

Name: Crispy Polenta with Wild Mushrooms and Truffle Oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Various
Ingredients: 4 cups vegetable broth; 1 cup whole milk; 1 tsp kosher salt; 1/2 tsp black pepper; 1 cup polenta (cornmeal); 4 tbsp unsalted butter, divided; 1/2 cup grated Parmesan cheese; 1 lb mixed fresh mushrooms (cremini, oyster, shiitake), sliced; 3 cloves garlic, minced; 2 tbsp fresh thyme leaves; 1/4 cup dry white wine; 2 tbsp truffle oil; 1 tbsp balsamic vinegar; 2 tbsp olive oil; 1/4 tsp red pepper flakes

Creamy polenta pan-fried until golden and crispy, topped with garlicky sautéed mushrooms and truffle oil. Elegant, buttery comfort food.

Comfort Food

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🕐 Prep: 15 min | 🔥 Cook: 35 min | ⏱️ Total: 50 min

Crispy Polenta with Wild Mushrooms and Truffle Oil

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Recommended Gear

Large heavy-bottomed pot

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Large skillet

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Wooden spoon

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8x8-inch baking pan

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Ingredients

Servings 4

▸ 4 cups vegetable broth
▸ 1 cup whole milk
▸ 1 tsp kosher salt
▸ 1/2 tsp black pepper
▸ 1 cup polenta (cornmeal)
▸ 4 tbsp unsalted butter, divided
▸ 1/2 cup grated Parmesan cheese
▸ 1 lb mixed fresh mushrooms (cremini, oyster, shiitake), sliced
▸ 3 cloves garlic, minced
▸ 2 tbsp fresh thyme leaves
▸ 1/4 cup dry white wine
▸ 2 tbsp truffle oil
▸ 1 tbsp balsamic vinegar
▸ 2 tbsp olive oil
▸ 1/4 tsp red pepper flakes

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Instructions

Cook the Polenta

1. Bring broth, milk, salt, and pepper to a simmer in a large pot over medium heat, about 3-4 minutes.
2. Slowly whisk in polenta, stirring constantly to avoid lumps. Reduce heat to low.
3. Cook for 20-25 minutes, stirring every 2-3 minutes, until the mixture pulls away from the sides of the pot and is thick and creamy.
4. Stir in 2 tbsp butter and Parmesan cheese until fully melted.
5. Pour polenta into a parchment-lined 8x8-inch baking pan. Smooth the top and let cool to room temperature, about 15 minutes.

Prepare the Mushrooms

1. While polenta cools, heat olive oil and remaining 2 tbsp butter in a large skillet over medium-high heat, about 1 minute.
2. Add mushrooms and cook undisturbed for 3-4 minutes until the bottoms are golden brown.
3. Stir and cook for another 3-4 minutes until all mushrooms release their moisture and begin to brown.
4. Add minced garlic and thyme, cooking for 1 minute until fragrant.
5. Pour in white wine and let it reduce by half, about 2 minutes.
6. Stir in balsamic vinegar and red pepper flakes. Season with salt and pepper to taste. Keep warm on low heat.

Crisp the Polenta and Serve

1. Once cooled, turn polenta out onto a cutting board and cut into 8 squares or 12 triangles.
2. Heat a clean skillet over medium-high heat with a light coat of olive oil, about 1 minute until shimmering.
3. Working in batches, sear polenta pieces for 3-4 minutes per side until golden brown and crispy.
4. Arrange polenta on serving plates, top with warm mushroom mixture and pan juices, then drizzle with truffle oil.
5. Serve immediately while polenta is still crispy.

Cook's Notes

💡 Polenta must be stirred frequently while cooking to prevent lumps and sticking to the bottom. A wooden spoon works best.
💡 For make-ahead convenience, prepare and cool the polenta up to 1 day in advance, covered in the refrigerator. Crisp it just before serving.
💡 Quality truffle oil makes this dish shine—use sparingly as a finishing touch. If unavailable, substitute with a drizzle of good olive oil and grated Parmesan.