This recipe for Polenta with Wild Mushrooms, Garlic and Sage is cozy and comforting, perfect for the cooler months of spring or fall, when wild mushrooms are ready for the picking.
This can be made with wild mushrooms like chanterelles or morels if you have access to them –or tame, store-bought mushrooms, like shiitake, miatake, portobello, cremini or even simple button mushrooms. Add cheese for extra richness or keep it vegan!
In late spring I seek out morels, and in fall, I opt for Chanterelles. Both grow wild here in the Pacific Northwest. Chanterelles live among the trees, in the dense and foggy forests of Douglas Firs and Western Hemlocks. Woody and earthy with a hint of fruitiness, their texture is meaty yet tender. Both morels and chanterelles are difficult to cultivate, so most of the fresh chanterelles and morels you see at farmers markets and grocery stores, truly are “wild”.
And this is what makes wild mushrooms so special. Somehow you can’t help but feel the woody forest they came from.
To me there is nothing more comforting than a bowl of mushroom polenta, no matter what the season.
For extra richness you could top it with a poached egg, or shaved parmesan.
How to cook wild mushrooms:
How to cook polenta:
Then taste for salt. Because cheeses have different saltiness, the amount of salt you will need will vary. If you used a flavorful stock you may not even need much salt. But most likely you will need a little.
And here is a lovely ingredient that will elevate your polenta. White Pepper!
Polenta with Wild Mushrooms, Garlic and Sage. A simple EASY dinner that can be made in under 30 minutes. Comfort food that is healthy, vegan adaptable and gluten-free! |
- 4 ½ c veggie or chicken stock ( or sub water with 1 tsp salt, or sub 2 cups of the stock with milk)
- 1 cup polenta ( ground corn meal)
- optional -1/2 cup cheese ( goat cheese, white cheddar, parmesan, romano) or leave it out!
- 1–2 tablespoons olive oil or butter
- 1/8 tsp white pepper
- salt to taste
- 1/ 2 teaspoon Truffle oil ( optional)
- To make the creamy polenta, heat 4 1/2 Cups of flavorful stock (or salted water or use part milk) in a medium pot and bring to a boil. Once it is boiling, turn heat down to low or off to avoid getting splattered. Gradually add 1 C polenta to the hot liqud while whisking vigorously to avoid any clumping. Cover and let cook on very low heat for 20 mins before adding any “fats”. Somehow this allows the polenta to “open up” . If you are using a course polenta you could cook longer. You could even cover the pot and stick in a 350F oven for 45 min-1 hour. You can stir every 5- 10 minutes if you want, but I normally just cover it leave it without a stir and it is just fine.
- When the polenta has cooked, then add your choice of olive oil, or butter, optional cheese, white pepper, and adjust for salt.
- To cook the mushrooms, heat oil over med heat, add shallots, garlic and mushrooms, cook 6-7 minutes until mushrooms release their liquid, lowering heat if necessary. Add the sage leaves right at the end and cook for on minute. Season with salt and white pepper.
- Serve atop your bed of delicious creamy polenta.
- Drizzle with Truffle oil if you want.
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