Creamy polenta with mushrooms and burrata is a bowl of comfort during this cold weather season. It also takes me back to cooking in the kitchen with my father. Polenta was a favorite of his and I think of him every time I make it. My secret to creamy polenta?? BelGioioso Cheese mascarpone…but don’t tell anyone! 🤫
Entertaining during the holidays is one of my favorite things to do. This recipe is not only vegetarian but also gluten free, which makes it great for holiday visitors.
Creamy Polenta with Mushrooms and Burrata
Ingredients
- 1 cup polenta
- 4 cups water
- 1 cup heavy cream
- 1/4 cup BelGioioso Mascarpone
- 1/2 cup grated BelGioioso Parmesan
- 3 T butter divided
- salt as desired
- 1-2 cups sliced mushrooms cremini, shiitake etc.
- 2 T olive oil plus more for serving
- 2 each sprigs fresh thyme
- 1-2 BelGioioso Burrata rounds
- Fresh oregano for serving
Instructions
Polenta
- In a large sauce pot, bring the water and heavy cream to a boil.
- Stream in the polenta while whisking constantly.
- Continue to whisk and cook until the polenta absorbs the liquid and becomes soft. This will take several minutes and vary based on brand and grind of polenta.
- Add in 1 tablespoon of butter and continue to whisk.
- Add in the mascarpone and whisk until incorporated.
- Add in the grated Parmesan and whisk until melted.
- Taste and add salt as desired.
Mushrooms
- In a skillet, heat the remaining 2 tablespoons of butter with a tablespoon of olive oil.
- Add the thyme and mushrooms and cook until the mushrooms are golden and crispy. Do not salt the mushrooms until they have finished cooking or they will not brown properly and get crisp.
For serving
- Pour the polenta into a bowl and top with the thyme and mushrooms.
- Add some cut up burrata cheese, fresh oregano leaves, and drizzle with olive oil.
- Enjoy!
Notes
Polenta cooking times will vary. I used Bob’s Red Mill Organic Polenta.
