Creamy Polenta with Butter, Cheese, and Mushrooms

— The Method

How it comes together.

1. Step 01

   Bring the milk and stock to a gentle simmer with salt in a heavy pot. Whisk the polenta in slowly to avoid lumps, then reduce heat to low. Stir constantly for 30–40 minutes. The mixture should gradually thicken and become creamy. When it's so thick that the spoon stands up in it briefly before falling over, it's done.

2. Step 02

   While the polenta cooks, make the mushroom ragù. Heat olive oil in a wide pan over medium-high heat and sauté the mushrooms until they release their liquid and begin to color, about 8 minutes. Add the shallot and garlic, cook for 2 minutes, then deglaze with wine and let it reduce by half.

3. Step 03

   Add the thyme, stock, salt, and pepper to the mushrooms. Simmer gently for 10–15 minutes until the liquid reduces and the flavors concentrate. Taste and adjust seasoning. The ragù should be rich and deeply flavored.

4. Step 04

   When the polenta is creamy and thick, fold in the butter and Parmesan. Taste and adjust seasoning. The polenta should be smooth and flow slightly on a plate — if too thick, add a splash more warm stock.

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5. Step 05

   Spoon the creamy polenta into warm bowls and top with a generous spoonful of mushroom ragù. Finish with fresh parsley and additional Parmesan if desired.