Overnight Polenta Porridge with Roasted Mushrooms

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Overnight Polenta Porridge with Roasted Mushrooms
"‘Shroom Raider. A perfectly chilly day for my overnight polenta porridge with roasted mushrooms!"
-- @thefeedfeed

Recipe Intro From thefeedfeed

A savory, cozy twist on porridge, with creamy polenta and umami-rich roasted mushrooms for a hearty start to your day.

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  • Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 2

Recipe Card

ingredients

  • 2 1/2 cups whole milk
  • 3/4 cup polenta
  • 3/4 teaspoon plus more to taste kosher salt
  • 4 tablespoons divided unsalted butter
  • 2 tablespoons olive oil
  • 12 ounces roughly torn mixed mushrooms
  • 4 sprigs thyme
  • 1 thinly sliced serrano chile

Method

  • Step 1

    In a medium bowl, stir together the milk, polenta and salt. Cover and refrigerate overnight.

  • Step 2

    The next morning, set up a double boiler with a heatproof bowl over a simmering pot of water. Transfer the soaked polenta and milk to the heatproof bowl. Cook, whisking constantly, until the polenta has thickened and is tender, 25 to 30 minutes.

  • Step 3

    Turn off the heat and whisk in 2 tablespoons of the butter. Cover with plastic wrap, placing the plastic directly over the polenta to prevent a skin from forming and keep warm.

  • Step 4

    Heat a cast iron skillet over medium high heat. Add remaining butter and the olive oil, followed by the mushrooms, thyme and chile. Season with salt and cook until golden brown and tender, 8 to 10 minutes. Adjust for seasoning.

  • Step 5

    Divide the polenta between two bowls and top each with the sautéed mushrooms.

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