Garlic Butter Mushroom Creamy Parmesan Polenta Skillet

Crisp, golden mushrooms with garlic and thyme sit on a bed of polenta that has been cooked slowly until thick and creamy. Aged parmesan melts through the base and browns at the edges, all in a single cast iron skillet. This is a warm, satisfying dinner that comes together with simple, familiar steps and very little cleanup.

This skillet brings together two comforting ideas: earthy, butter-glazed mushrooms and a bowl of creamy polenta. The mushrooms are cooked first in melted butter with smashed garlic and fresh thyme until they turn golden brown and all their moisture has evaporated.

The polenta is then cooked slowly in water or stock until thick and smooth, spread into the same skillet, and finished with grated parmesan, salt, and black pepper. The mushrooms are arranged on top, and the polenta browns lightly at the edges. Served straight from the skillet with forks, it is an easy dish for a weeknight table or a relaxed weekend supper for four.

Ingredients

Why this recipe works

Cooking the mushrooms in melted butter over fairly high heat is what gives them their color and flavor. The pan needs room and time so that the water inside the mushrooms can evaporate instead of steaming them.

Once the moisture is gone, the slices start to brown and take on a deep, nutty taste. Adding the smashed garlic and thyme at this point lets their aroma soak into the butter without burning.

The polenta needs slow, patient cooking so that the grains swell fully and release their starch. This gives a thick, smooth texture that holds its shape on a fork. Stirring in the parmesan while it is still hot allows the cheese to melt evenly through the base.

Finally, letting the polenta sit in the hot skillet encourages the edges to crisp lightly, which adds a pleasant contrast to the soft center and the savory mushrooms.

Notes and substitutions

Use aged parmesan cheese, and grate it finely on a box grater so it melts smoothly into the polenta. Pre-grated cheese in a bag often contains anti-caking agents that keep it from melting as evenly, so a block is worth the extra minute. Cremini mushrooms are a good choice because they are firm, meaty, and brown well, though white button mushrooms work as well.

A 12-inch cast iron skillet is ideal because it holds heat evenly and can move from the stovetop to the table. You will also need a sharp chef's knife for slicing the mushrooms, a medium saucepan for the polenta, and a wooden spoon for stirring.

Use coarse polenta for a textured, traditional result. For a vegetarian dish, choose vegetable broth, and a splash of water is fine if you prefer the flavor of the grain itself.

• aged parmesan cheese: Pecorino Romano, used in the same amount for a sharper taste
• chicken broth: vegetable broth for a vegetarian version
• coarse polenta: instant polenta, reducing the cooking time to about 5 minutes

Equipment

• 12-inch cast iron skillet
• chef's knife
• cutting board
• fine box grater
• medium saucepan
• wooden spoon
• fork