A topping of garlicky, earthy mushrooms adds both texture and sharp flavor to creamy, soft polenta laced with sweet corn kernels. Because polenta cooks unattended in a slow cooker—there’s no need for the typical constant stirring—you can serve it alongside a main course that requires last-minute attention, such as grilled or panfried veal or lamb chops. Or, for a vegetarian main course, substitute the chicken stock with vegetable stock and serve the polenta with a green vegetable.
Creamy Herbed Polenta with Mushrooms
4 cups (32 fl. oz./1 l) chicken stock
1 cup (7 oz./220 g) stone-ground polenta
Salt and freshly ground pepper
1 Tbs. unsalted butter
1 Tbs. olive oil
1 large shallot, finely chopped
3/4 lb. (375 g) cremini mushrooms, brushed clean and quartered
3 garlic cloves, minced
2 Tbs. coarsely chopped fresh flat-leaf parsley
2 Tbs. minced fresh oregano, plus more for garnish
2 Tbs. minced fresh thyme, plus more for garnish
1/2 cup (2 oz./60 g) grated Parmesan cheese
1 cup (6 oz./185 g) fresh or thawed frozen corn kernels
In a slow cooker, stir together the stock, polenta, 1 tsp. salt, and several grinds of pepper. Cover and cook on the low setting for 3 to 3 1⁄2 hours, stirring two or three times if possible. The liquid should be absorbed and the polenta should be thick and soft and no longer gritty.
About 10 minutes before the polenta is ready, in a large, heavy saucepan over medium-high heat, melt the butter with the oil. Add the shallot and mushrooms and cook, stirring frequently, until the mushrooms are tender and their liquid has evaporated, about 5 minutes. Stir in the garlic and parsley, season with salt and pepper, and cook for 1 minute more.
About 5 minutes before the polenta is ready, stir in the oregano and thyme, Parmesan and corn kernels, then re-cover.
Spoon the polenta into warm shallow bowls or a serving bowl and top with the mushroom mixture.
Garnish the polenta and mushrooms with more oregano and thyme and serve immediately. Serves 4 to 6.
Find more fresh and satisfying recipes for your slow cooker
in our The New Slow Cooker, by Brigit Binns.
24 comments
Thank for share
thanks you sport
This could definitely be made on a stove, too!
So good , thanks you
Hi! Would it taste as good if you substituted strips of portobella mushroom instead of Cremini? Also would it taste a good deal different if you used vegetable broth instead of chicken? Trying to make this vegetarian friendly.
Cremini mushrooms are baby portobello and broth should be ok to switch out. But you still have the beef.
Very good article, thank you!
So good , thanks you
Would you recommend adding a little Sherry or Madiera Wine to the Mushrooms for some added flavor? If so, how much?
Do you know gif this recipe can be doubled? How would that affect cooking time?
Thanks!
Could this be made in an Instant Pot? I’m a IP newbie and this recipe looks wonderful.
I would skip the crockpot altogether. It takes only a few minutes to cook polenta on the stovetop — do it just before cooking the mushrooms and this is an easy weeknight meal.
This could definitely be made on a stove, too!
It certainly does not take just a few minutes to cook polenta on the stovetop! 🙂
Is polenta the same as GRITS???? IF NOT, what’s the difference.???
The difference is subtle, and has to do with the class of corn used and the fineness of the grind. They’re pretty similar, in our opinion!
My husband raved about the mushroom part of this dish! I made my own polenta as I hadn’t started supper until late.
Will make this as a side dish again soon.
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It appears that there is an error in the recipe; under ingredients it lists Oregano twice however under the instructions, it lists Thyme as one of the ingredients.
Thanks for catching our error! We’ve now updated it so that the ingredient list now includes the thyme.
Looks like a good eating I will try this recipe
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