Cook the Polenta: In a large saucepan, bring the water or broth to a boil. Add the salt. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 30-40 minutes. Remove from heat and stir in the butter and grated Parmesan cheese. Adjust seasoning with salt if necessary. Keep warm.
Prepare the Mushroom Topping: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent. Add the sliced mushrooms, and cook until they are browned and their moisture has evaporated. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Cook until the wine is mostly evaporated. Stir in the thyme, and season with salt and pepper to taste.
Assemble the Dish: Spoon the creamy polenta onto plates or a serving platter. Top with the sautéed mushroom mixture. Garnish with fresh parsley before serving.
Ingredients
Perfect Wine Pairing:
Barbera: A red Barbera, with its bright acidity and fruity notes, pairs wonderfully with the earthy flavors of the mushrooms and the creamy polenta. Its medium body and soft tannins won’t overpower the dish.
Pinot Noir: This light to medium-bodied Wine, known for its earthy undertones and red fruit flavors, complements the richness of the mushrooms and the buttery polenta.
Chardonnay: If you prefer white wine, a full-bodied Chardonnay with a touch of oak can stand up to the hearty flavors of this dish, offering a nice balance with its buttery and creamy notes.
If you enjoyed this recipe, explore our
Italian Comfort Recipes guide
.
