Creamy Parmesan Polenta with Garlicky Mushrooms and Spinach

Why You’ll Love This Recipe

• Comforting, ultra-creamy Parmesan polenta that stays silky, not stodgy.
• Deeply savory mushrooms and garlicky spinach add texture and greens.
• Jammy 7-minute egg brings richness and a gorgeous glossy yolk.
• Weeknight-easy, yet feels restaurant-worthy with simple finishing touches.

Grocery List

• Produce: Mushrooms (cremini or mixed, 12 oz), baby spinach (5 oz), garlic (3 cloves), shallot (1, optional), lemon (1), fresh thyme (optional)
• Dairy: Whole milk (1 cup), Parmesan cheese, unsalted butter
• Pantry: Polenta (medium grind, not instant), low-sodium vegetable or chicken broth, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Parmesan Polenta

• 1 cup medium-grind polenta (not instant; about 160 g)
• 4 cups low-sodium vegetable or chicken broth
• 1 cup whole milk
• 2 tbsp unsalted butter
• 3/4 cup finely grated Parmesan (about 70 g), plus more for serving
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Garlicky Mushrooms & Spinach

• 12 oz (340 g) cremini or mixed mushrooms, cleaned and sliced 1/4 inch thick
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 small shallot, finely chopped (optional)
• 3 garlic cloves, thinly sliced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 5 oz (140 g) baby spinach
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp red pepper flakes (optional)

Jammy Eggs & Finish

• 4 large eggs (room temperature, if possible)
• 2 tsp extra-virgin olive oil, for drizzling
• Freshly ground black pepper
• Flaky sea salt, optional, for serving

Step-by-Step Instructions

Step 1: Prep and set up

Slice the mushrooms, thinly slice the garlic, and finely chop the shallot (if using). Grate the Parmesan. Fill a medium saucepan with water for the eggs and bring it to a boil over medium-high heat. In a separate heavy-bottomed pot (3–4 quarts), combine 4 cups broth and 1 cup milk and bring to a bare simmer over medium heat (aim for 185–195°F / 85–90°C). Season the liquid with 1/2 tsp kosher salt to start.

Step 2: Cook jammy eggs (7 minutes)

Carefully lower the eggs into the boiling water (target 205–212°F / 96–100°C). Adjust heat to maintain a gentle, steady boil and cook exactly 7 minutes for jammy yolks. Transfer eggs immediately to an ice bath and chill 5 minutes. Crack and peel under running water; set aside. Keep warm water handy for reheating shells off if needed.

Step 3: Make the creamy Parmesan polenta

While the eggs cook, whisk the polenta into the hot broth-milk mixture in a slow, steady stream, whisking constantly to prevent lumps. Reduce heat to low and maintain a bare simmer (185–195°F). Cook, stirring frequently with a wooden spoon and scraping the bottom and sides, until the grains are tender and the polenta is creamy, 25–30 minutes. If it thickens too quickly, whisk in hot water 1/4 cup at a time.

Off the heat, stir in 2 tbsp butter and 3/4 cup Parmesan until glossy. Season with remaining salt and 1/2 tsp black pepper (adjust to taste). Cover and keep warm over the lowest heat; stir in a splash of hot water as needed to keep it silky.

Step 4: Brown the mushrooms

Heat a large skillet over medium-high until the oil shimmers (surface about 375°F if using an IR thermometer). Add 2 tbsp olive oil, then the mushrooms in a single layer. Do not salt yet. Cook undisturbed 4–5 minutes to sear, then stir and continue 2–3 minutes until golden and most moisture has evaporated. Season with 1/2 tsp kosher salt, add 1 tbsp butter, the shallot, garlic, thyme, and red pepper flakes (if using); sauté 1–2 minutes until fragrant. If the pan looks dry, splash in 2–3 tbsp water or broth to loosen the fond.

Step 5: Wilt the spinach and finish the pan

Add the spinach in two batches, tossing until just wilted, 1–2 minutes. Turn off the heat and stir in lemon juice. Taste and adjust salt and pepper. The mixture should be savory with a bright finish.

Step 6: Assemble and serve

Spoon a generous layer of creamy polenta into warm bowls. Divide the mushroom–spinach mixture on top. Halve the jammy eggs and nestle them into each bowl. Drizzle each serving with about 1/2 tsp extra-virgin olive oil, add a few grinds of black pepper, and shower with extra Parmesan or a pinch of flaky salt if you like. Serve immediately while hot and silky.

Pro Tips

• Keep polenta silky by maintaining a low, gentle simmer and stirring often; whisk in hot water or broth at the end if it thickens as it rests.
• For best mushroom browning, cook in a wide skillet without crowding and avoid salting until browned.
• Older eggs peel more easily; the 7-minute timer starts the moment eggs hit the boiling water.
• Finely grate Parmesan (microplane or rasp) for effortless melting and a smooth finish.
• Hold bowls warm: low heat for polenta; cover mushrooms to keep steamy; slice eggs right before serving.

Variations

• Truffle twist: Finish mushrooms with a few drops of truffle oil and swap thyme for chives.
• Smoky pancetta: Render 3 oz diced pancetta, use the fat to cook mushrooms, and sprinkle crisp bits on top.
• Roasted tomato boost: Add slow-roasted cherry tomatoes for sweet acidity and extra color.

Storage & Make-Ahead

Polenta thickens as it cools. Refrigerate leftovers in airtight containers up to 4 days. Reheat gently over low heat with 2–4 tbsp hot water or milk per serving, whisking until creamy again. The mushroom–spinach mix keeps 3 days; rewarm in a skillet with a splash of water. Boiled eggs (unpeeled) keep up to 3 days refrigerated; warm briefly in hot water before serving and peel. For a head start, cook polenta up to 2 hours ahead, keep covered on very low heat, and loosen with hot water before serving.

Nutrition (per serving)

Approximate: 500 calories; 29 g fat; 36 g carbohydrates; 20 g protein; 4 g fiber; 980 mg sodium.