A delightful twist on a classic dish, this creamy mushroom polenta is perfect for a comforting meal.
Heat the butter in a skillet over medium heat.
Ensure the butter is fully melted before adding the mushrooms for even cooking.
Add the mushrooms to the skillet and sauté until golden brown, about 5 minutes.
Stir occasionally to prevent the mushrooms from sticking or burning.
Bring the water to a boil in a medium saucepan.
Use a whisk to stir the water while adding the cornmeal to avoid lumps.
Gradually whisk in the cornmeal, stirring constantly, and cook until thickened, about 10 minutes.
Lower the heat to medium-low to prevent the polenta from splattering.
Stir in the Parmesan cheese, half-and-half, salt, and pepper into the polenta.
Taste and adjust the seasoning as needed.
Fold the sautéed mushrooms into the polenta.
Reserve a few mushrooms for garnishing if desired.
Serve the polenta immediately, garnished with extra Parmesan cheese if desired.
Serve hot for the best texture and flavor.
