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A former White House chef shares his recipe for a versatile side dish, which can be easily transformed into a winning meal. A must make!

Parmesan Mushroom Polenta

Chef John Moeller encourages his readers to use his recipes creatively, adapting the ingredients to taste or what is readily available. To that note, I varied the mushroom variety and altered a few other minor details of the original recipe.

Yield: 4-6 side dish servings; 2-3 main dish servings
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Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • ½ cup finely diced onion
  • 3 cloves garlic, minced
  • 3 cups chicken broth (plus an extra half cup or so to thin, as needed)
  • 1 cup polenta
  • ½ pound baby bella (crimini) or shiitake mushrooms, sliced or quartered
  • ¼ cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground pepper
  • Chopped fresh parsley for garnish

Instructions

For the polenta

  1. Heat one tablespoon of the olive oil in a medium saucepan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 30-60 seconds or until fragrant but not brown.
  2. Add the chicken broth and bring to a boil. Slowly stir in the polenta. Reduce heat to a very low simmer and cook, uncovered, stirring occasionally, for approximately 10-15 minutes or until the polenta has thickened. (I like there to be a little soupiness remaining, as the polenta will continue to thicken as it sits. At this point you may also season to taste; depending on broth used, you may wish to add no salt or up to ½ teaspoon or so.)
  3. When the polenta is finished cooking, remove from the heat and stir in the Parmesan cheese.

For the mushrooms

  1. Meanwhile, in a medium sauté pan, heat the other tablespoon of oil over medium heat. Add the mushrooms and sauté for 8-10 minutes, stirring occasionally, or until their liquid has been released and the mushrooms are golden brown. Season with salt and pepper. (Here, I use about ¼ teaspoon of each.)

Serve

  1. You may stir in the mushrooms or top the polenta with them. Sprinkle with chopped fresh parsley and enjoy!

Notes

  • Troubleshooting: If you keep the polenta on the heat a bit too long and the consistency is thicker than you would like – the consistency is also a matter of personal preference – you may stir in additional chicken broth to thin to your liking. Extra broth is also helpful to loosen any leftovers.
  • The polenta may be prepared in advance and gently reheated prior to serving. Again, loosen with additional broth, as needed.
  • More ways to enjoy the polenta: Feel free to also use the polenta recipe without the mushrooms and enjoy it as a side dish in lieu of a starch like rice or potatoes. The polenta is also delicious topped with grilled or pan seared shrimp.
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