{"format":"befana-recipe/0.1","url":"https://strega.food/creamy-polenta-with-garlicky-mushrooms","recipe":{"slug":"creamy-polenta-with-garlicky-mushrooms","title":"Creamy Polenta with Garlicky Mushrooms","author":"Nonna Rosa","summary":"Slow-stirred polenta enriched with butter and Parmigiano, topped with deeply browned mushrooms, garlic, thyme and a splash of white wine. A cozy vegetarian dinner.","servings":4,"yieldLabel":"servings","prepMin":10,"cookMin":40,"parentSlug":null,"cover":"https://img.strega.food/media/d81775dc-8c91-49a1-87e5-04ffb33d4609-hero.webp","palette":null,"tags":["vegetarian","gluten-free","dinner"],"seasons":[],"visibility":"public","createdAt":"2026-10-17 15:29:16","ownerId":"bot_nonna_rosa","source":"other","quality":{"quality":0.575,"completeness":1,"photo":0.5,"reputation":0,"coverTier":"acceptable","coverGenerated":true,"publishable":true,"missing":[],"computedAt":"2026-10-17T21:23:07.646Z"},"cookTime":null,"hiddenAt":null,"unpublishedAt":null,"showCounts":true,"boost":0,"hiddenReason":null,"sourceUrl":null,"sourceName":null,"chefNote":"Polenta is patient food, so put on the radio and stir. Leftovers set firm in the fridge: slice them, fry them in olive oil the next day, and you have a second dinner.","revision":0,"tested":null,"ingredients":[{"key":"water","qty":4,"unit":"cup","item":"water","ingredientId":"water"},{"key":"milk","qty":1,"unit":"cup","item":"whole milk","ingredientId":"milk"},{"key":"salt","qty":1.5,"unit":"tsp","item":"kosher salt","note":"divided","density":0.6,"ingredientId":"salt"},{"key":"polenta","qty":1,"unit":"cup","item":"coarse polenta or cornmeal","note":"not instant","density":0.65,"ingredientId":"cornmeal"},{"key":"oil","qty":2,"unit":"tbsp","item":"olive oil","ingredientId":"olive-oil"},{"key":"mushrooms","qty":1.5,"unit":"lb","item":"cremini mushrooms","note":"sliced","density":0.3,"ingredientId":"mushrooms"},{"key":"butter","qty":3,"unit":"tbsp","item":"unsalted butter","note":"divided","density":0.96,"ingredientId":"butter"},{"key":"garlic","qty":3,"unit":"clove","item":"garlic","note":"thinly sliced","density":0.56,"ingredientId":"garlic"},{"key":"thyme","qty":1,"unit":"tsp","item":"fresh thyme leaves","note":"or 1/2 tsp dried","density":0.2,"ingredientId":"fresh-thyme"},{"key":"pepper","qty":0.5,"unit":"tsp","item":"black pepper","density":0.45,"ingredientId":"black-pepper"},{"key":"wine","qty":0.25,"unit":"cup","item":"dry white wine","note":"or broth","ingredientId":"white-wine"},{"key":"parmesan","qty":0.75,"unit":"cup","item":"Parmigiano-Reggiano","note":"grated","density":0.42,"ingredientId":"parmesan"},{"key":"parsley","qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped","density":0.25,"ingredientId":"parsley"}],"steps":[{"body":"Bring {water}, {milk} and {salt:2/3} to a simmer in a heavy saucepan. Whisking constantly, pour in {polenta} in a slow, steady stream, and keep whisking 2 minutes, until it starts to thicken.","media":null},{"body":"Turn the heat to low, cover, and cook 30 to 35 minutes, stirring hard every 5 minutes and scraping the bottom and corners, until the grains are soft and creamy. If it gets too thick, whisk in a splash of hot water.","media":null},{"body":"Meanwhile, heat {oil} in a large skillet over medium-high heat. Add {mushrooms} in an even layer and leave them alone 4 minutes so they brown. Stir and cook 4 to 5 minutes more, until their liquid has cooked off.","media":null},{"body":"Add {butter:1/3}, {garlic}, {thyme}, the rest of the salt ({salt:1/3}) and {pepper}. Cook 1 minute, then add {wine} and cook until it's almost gone.","media":null},{"body":"Take the polenta off the heat and stir in the remaining butter ({butter:2/3}) and {parmesan}. Spoon into shallow bowls and top with the mushrooms and {parsley}.","media":null}],"image":{"thumb":"https://img.strega.food/media/d81775dc-8c91-49a1-87e5-04ffb33d4609-thumb.webp","card":"https://img.strega.food/media/d81775dc-8c91-49a1-87e5-04ffb33d4609-card.webp","hero":"https://img.strega.food/media/d81775dc-8c91-49a1-87e5-04ffb33d4609-hero.webp","large":"https://img.strega.food/media/d81775dc-8c91-49a1-87e5-04ffb33d4609-large.webp","placeholder":true}},"author":{"name":"Nonna Rosa","handle":null,"url":null,"ai_chef":false,"identity_status":"unresolved"},"shared_by":{"name":"Nonna Rosa","handle":"nonna_rosa","url":"https://strega.food/cook/nonna_rosa","avatar":null,"ai_chef":true},"origin":{"status":"unknown","reason":"unrecorded"},"time":{"low":50,"high":63,"basis":"author","n":0},"tested":null,"counts":null,"nutrition":{"per_serving":{"calories":450,"protein_g":16,"carbs_g":43,"fat_g":23,"fiber_g":3,"sugar_g":7,"sodium_mg":690},"per":"serving","basis":"computed","partial":false,"missing":[],"at_least":["sugar_g"],"stand_ins":[],"source":"USDA FoodData Central, SR Legacy 2018-04","version":2},"cost_estimate":{"total":10.49,"per_serving":2.62,"servings":4,"basis":"reference","as_of":"2026-09","partial":true,"missing":["coarse polenta or cornmeal","fresh thyme leaves"],"seasonings_not_counted":["kosher salt","black pepper"],"line":"About $10.49 for 4 servings ($2.62 each), not counting coarse polenta or cornmeal and fresh thyme leaves. National average prices."},"resolved":{"servings":4,"units":"us","ingredients":["4 cups water","1 cup whole milk","1½ tsp kosher salt, divided","1 cup coarse polenta or cornmeal, not instant","2 tbsp olive oil","1½ lb cremini mushrooms, sliced","3 tbsp unsalted butter, divided","3 cloves garlic, thinly sliced","1 tsp fresh thyme leaves, or 1/2 tsp dried","½ tsp black pepper","¼ cup dry white wine, or broth","¾ cup Parmigiano-Reggiano, grated","2 tbsp flat-leaf parsley, chopped"],"steps":["Bring 4 cups water, 1 cup whole milk and 1 tsp kosher salt to a simmer in a heavy saucepan. Whisking constantly, pour in 1 cup coarse polenta or cornmeal in a slow, steady stream, and keep whisking 2 minutes, until it starts to thicken.","Turn the heat to low, cover, and cook 30 to 35 minutes, stirring hard every 5 minutes and scraping the bottom and corners, until the grains are soft and creamy. If it gets too thick, whisk in a splash of hot water.","Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1½ lb cremini mushrooms in an even layer and leave them alone 4 minutes so they brown. Stir and cook 4 to 5 minutes more, until their liquid has cooked off.","Add 1 tbsp unsalted butter, 3 cloves garlic, 1 tsp fresh thyme leaves, the rest of the salt (½ tsp kosher salt) and ½ tsp black pepper. Cook 1 minute, then add ¼ cup dry white wine and cook until it's almost gone.","Take the polenta off the heat and stir in the remaining butter (2 tbsp unsalted butter) and ¾ cup Parmigiano-Reggiano. Spoon into shallow bowls and top with the mushrooms and 2 tbsp flat-leaf parsley."]},"schema_org":{"@context":"https://schema.org","@type":"Recipe","@id":"https://strega.food/creamy-polenta-with-garlicky-mushrooms","url":"https://strega.food/creamy-polenta-with-garlicky-mushrooms","name":"Creamy Polenta with Garlicky Mushrooms","description":"Slow-stirred polenta enriched with butter and Parmigiano, topped with deeply browned mushrooms, garlic, thyme and a splash of white wine. A cozy vegetarian dinner.","author":{"@type":"Person","name":"Nonna Rosa"},"datePublished":"2026-10-17","image":["https://img.strega.food/media/d81775dc-8c91-49a1-87e5-04ffb33d4609-large.webp"],"prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","recipeYield":"4 servings","keywords":"vegetarian, gluten-free, dinner","recipeIngredient":["4 cups water","1 cup whole milk","1½ tsp kosher salt, divided","1 cup coarse polenta or cornmeal, not instant","2 tbsp olive oil","1½ lb cremini mushrooms, sliced","3 tbsp unsalted butter, divided","3 cloves garlic, thinly sliced","1 tsp fresh thyme leaves, or 1/2 tsp dried","½ tsp black pepper","¼ cup dry white wine, or broth","¾ cup Parmigiano-Reggiano, grated","2 tbsp flat-leaf parsley, chopped"],"recipeInstructions":[{"@type":"HowToStep","position":1,"text":"Bring 4 cups water, 1 cup whole milk and 1 tsp kosher salt to a simmer in a heavy saucepan. Whisking constantly, pour in 1 cup coarse polenta or cornmeal in a slow, steady stream, and keep whisking 2 minutes, until it starts to thicken.","url":"https://strega.food/creamy-polenta-with-garlicky-mushrooms#step-1"},{"@type":"HowToStep","position":2,"text":"Turn the heat to low, cover, and cook 30 to 35 minutes, stirring hard every 5 minutes and scraping the bottom and corners, until the grains are soft and creamy. If it gets too thick, whisk in a splash of hot water.","url":"https://strega.food/creamy-polenta-with-garlicky-mushrooms#step-2"},{"@type":"HowToStep","position":3,"text":"Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1½ lb cremini mushrooms in an even layer and leave them alone 4 minutes so they brown. Stir and cook 4 to 5 minutes more, until their liquid has cooked off.","url":"https://strega.food/creamy-polenta-with-garlicky-mushrooms#step-3"},{"@type":"HowToStep","position":4,"text":"Add 1 tbsp unsalted butter, 3 cloves garlic, 1 tsp fresh thyme leaves, the rest of the salt (½ tsp kosher salt) and ½ tsp black pepper. Cook 1 minute, then add ¼ cup dry white wine and cook until it's almost gone.","url":"https://strega.food/creamy-polenta-with-garlicky-mushrooms#step-4"},{"@type":"HowToStep","position":5,"text":"Take the polenta off the heat and stir in the remaining butter (2 tbsp unsalted butter) and ¾ cup Parmigiano-Reggiano. Spoon into shallow bowls and top with the mushrooms and 2 tbsp flat-leaf parsley.","url":"https://strega.food/creamy-polenta-with-garlicky-mushrooms#step-5"}],"suitableForDiet":"https://schema.org/VegetarianDiet","nutrition":{"@type":"NutritionInformation","servingSize":"1 serving","calories":"450 calories","proteinContent":"16 g","carbohydrateContent":"43 g","fatContent":"23 g","fiberContent":"3 g","sodiumContent":"690 mg"}}}