Creamy polenta with mushrooms and thyme


1.75L (7 cups) of milk

1 ½ cups (250 g) instant polenta

50 g of unsalted butter

3/4 cup (60 g) finely grated parmesan cheese

1/2 cup basil, finely chopped

120 g gorgonzola dolce, roughly chopped

1/4 cup (60 ml) extra virgin olive oil

200 g of brown mushrooms, halved

200 g shiitake mushrooms, cut in half

100 g of chestnut mushrooms or additionally halved shiitake mushrooms

1/2 bunch thyme, leaves only


1 bunch of flat parsley, finely chopped leaves

Finely grated zest of 1 lemon

2 tablespoons of fried, finely chopped nuts (any kind)


1. Place the milk in a large pot over high heat. Bring to a boil, then add the polenta in a steady stream, stirring constantly, until smooth and thick.

2. Reduce the heat to low and cook, stirring constantly, for 8-10 minutes until the mixture is smooth and cooked.

3. Add the butter and Parmesan cheese and whisk to combine.

4. Stir in the basil and gorgonzola. Spice it up.

5. Meanwhile, heat the oil in a large pan over high heat. Add the mushrooms and thyme and cook for 4-5 minutes until golden brown and soft. Spice it up.

6. For the gremolata, mix all the ingredients in a bowl. Divide the polenta into bowls and top with mushrooms and gremolata and serve.

*Gremolata is an Italian classic that is made from only a few ingredients and is added to numerous dishes to highlight Mediterranean flavors and aromas.