EFK Kitchen Ready
EFK Tuscan Mushroom Polenta
Creamy Parmesan polenta topped with deeply browned mushrooms, garlic, thyme, and savory pan juices. It is a simple Tuscan-style meatless dinner with rich flavor from straightforward ingredients.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Bring the stock or water and salt to a simmer. Slowly whisk in the polenta so it does not clump.
- Cook according to the grind, stirring regularly, until tender and creamy. Finish with butter and Parmesan.
- While the polenta cooks, heat olive oil in the de Buyer skillet over medium-high heat. Brown the mushrooms in batches if needed so they sear instead of steam.
- Add garlic and thyme and cook briefly until fragrant.
- Deglaze the skillet with stock or optional dry white wine and reduce until the pan juices lightly coat the mushrooms. Season with black pepper and additional salt as needed.
- Spoon the creamy polenta into bowls and top with the mushrooms and their pan juices.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; heavy saucepan; de Buyer 12.5-inch carbon-steel skillet; BlueStar range.
Food safety & storage
Refrigerate cooked polenta and mushroom topping within 2 hours. Use refrigerated leftovers within 3–4 days and reheat leftovers thoroughly to 165°F.
Leftovers & make-ahead
Refrigerate up to 3–4 days. Polenta firms as it chills; reheat gently with a splash of stock, water, or milk until creamy again. Reheat mushrooms separately for best texture.
View this recipe on the original EFK website ↗