Creamy polenta with mushrooms and artichoke

Creamy polenta with mushrooms and artichoke

Green Kitchen Travels

This recipe is inspired by a dish we had at a wonderful hole-in-the-wall restaurant that we have managed to visit only once, somewhere in the Born district of Barcelona. We have gone half a dozen times to try to find it again, but with no luck: the winding streets always leave us lost and confused. As far as we can remember, their polenta was firmer, almost like a cake, and the dish was served as a starter. Instead, we have made the polenta soft and creamy. To get the right consistency we use a similar method to preparing risotto, with liquid added in small portions as it cooks. We top it with fragrant garlic mushrooms, artichoke hearts and a slice or two of goats’ cheese.



Quantity Ingredient
1.5 litres water
150g coarse-ground polenta
2 teaspoon fine sea salt, or to taste
4 tablespoons cold-pressed olive oil
or 4 tablespoons ghee
or 50g butter

To serve

Quantity Ingredient
2 garlic cloves, crushed
250g crimini mushrooms
150g marinated artichoke hearts, drained
4 sprigs thyme, leaves picked
4-8 slices goats’ cheese, depending on the sizes of the cheese
cold-pressed olive oil, for drizzling


  1. Place 1 litre water in a heavy-based saucepan and bring to a simmer. Heat the remaining measured water in a kettle or separate saucepan. Add the polenta and salt to the first saucepan and stir to combine. Immediately reduce the heat to a very low simmer and stir frequently until the water has been absorbed. Continue to simmer, adding a little more water about every 5 minutes or so, for 45 minutes until the mixture is thick and creamy and pulls away from the sides of the saucepan. Stir in half the olive oil, ghee or butter.
  2. Heat the remaining oil, ghee or butter in a separate saucepan over a medium heat. Add the garlic and mushrooms and cook for a couple of minutes. Then add the artichoke hearts and thyme and cook for another couple of minutes until everything is tender and juicy. Move to the side of the pan and cook the slices of cheese for no more than a minute on each side.
  3. Serve the creamy polenta on plates and top with a few spoonfuls of mushroom and artichokes, a slice of warm goats’ cheese and a drizzle of olive oil.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again