This creamy mushroom polenta is so warm and comforting! A simple vegetarian dinner that can be made in under 30 minutes. Cozy and delicious, perfect for busy weeknights.
Why You’ll Love This
Mmmmmmmmm…..what is better than a comforting bowl of creamy mushroom polenta? I have been making this creamy mushroom polenta for years in my catering business and in our vegetarian restaurant.
This rustic, Northern Italian meal is easy to make and a lovely way to showcase wild mushrooms, keeping things simple while highlighting mushrooms and their rich, umami taste. It is one of our favorite weeknight meals when we crave something cozy, comforting, and quick!
What are the best Mushrooms to use?
We love making this with wild mushrooms like chanterelles, porcini or morels if you can find them. But “tame,” store-bought mushrooms, like shiitake mushrooms, maitake, oyster, portobello, cremini, or even simple button mushrooms, work great too!
Mushroom Polenta Ingredients
- Mushrooms: Chanterelles, morel mushrooms, button mushrooms, cremini, maitake, shiitake, or portobellos.
- Polenta: Fine ground cornmeal or medium ground cornmeal. Medium ground may take a little longer to cook.
- Sage leaves: To give the mushrooms even more of a woodsy, earthy flavor.
- Shallot and garlic cloves: These aromatics add savory depth of flavor to the mushrooms.
- Wine (optional): We like using cooking sherry (sherry wine, not vinegar!). Or use your favorite dry cooking white or red wine.
- Cold water: Or use milk, or chicken or vegetable stock (or broth) to cook the polenta. If using water add salt.
- Extra virgin olive oil: To add a bit of richness to the polenta and to sauté the mushrooms. You can use unsalted butter (or vegan butter) if you prefer—or a mix of both!
- Cheese (optional): Pecorino cheese, parmesan cheese, creamy goat cheese, or any other melty cheese like cheddar, pepper jack, mozzarella, or provolone. Or use vegan cheese!
- Garnish (optional): A drizzle of truffle oil is especially nice! As well as fresh herbs like basil, Italian parsley, or fresh thyme.
How to make Mushroom Polenta
Step one: Start the polenta. (Alternatively, try our Instant Pot Polenta!) To a medium saucepan or Dutch oven, add cornmeal, cold water (start with 3 1/2 cups water), and kosher salt. Whisk to create a slurry.
Step two: Cover the pot and heat over medium-high, stirring occasionally until it just reaches a simmer. Whisk well, cover, and reduce heat to low for 15-20 minutes. Cook until the grains “open up” and have a creamy consistency without any lumps. Medium-ground cornmeal will take a little longer!
Tip: Start preparing the mushrooms while the polenta cooks to save time!
Step three: Check the consistency, adding more water if needed. You want it creamy, but not runny (so the mushrooms can sit on top nicely without sinking down).
Step four: Whisk in the olive oil (or butter) and add any optional cheese. Taste and adjust for salt and add freshly ground black pepper. Turn off the heat and cover until ready to serve.
Step five: Cook the mushrooms. Add oil to a large skillet and bring to medium-high heat. Make crispy sage leaves: add whole sage leaves, turning after 15-20 seconds. Remove right before they turn golden. Transfer to a paper towel.
Step six: Using the same skillet, reduce to medium heat and add shallots, garlic, and mushrooms. Season with salt and pepper and sauté 7-8 minutes, until mushrooms release their liquid. Lower heat if needed. Allow the liquid to cook off so the mushrooms can get golden and brown. If using wine or sherry, add to the pan and allow it to cook off. Add chopped sage at the end, toss, and cook for a minute. Taste and adjust for salt and pepper.
Step seven: Use a wooden spoon to divide the creamy polenta among bowls and spoon the mushrooms over top. Sprinkle with crispy sage leaves and if you are feeling extra luxurious, drizzle a little truffle oil overtop just before serving. Then inhale.
mushroom polenta Variations
- Add protein: For extra heartiness, you could top it with a poached egg, a piece of fish or chicken, or even something really meaty like a tender lamb shank or braised beef short rib.
- Use other veggies: You can add any type of sautéed veggie or roast vegetables depending on what’s in season.
- Serve mushrooms with a different base: If you love the sagey mushrooms, try serving them with pasta, couscous, rice, or mashed potatoes!
Chef’s Tips
- Cleaning your mushrooms: Use a damp paper towel or clean dish cloth to wipe off dirt. Rinsing the mushrooms can add too much moisture.
- Add wilted baby spinach: For the added nutrients! Add to the pan as the mushrooms are nearly finished.
- Save prep time: You can make our Instant Pot Polenta for a less hands-on cooking method. And it helps to start the mushrooms while the polenta cooks!
Storage
You can store leftovers in an airtight container in the refrigerator for up to 4 days. Gently reheat on the stovetop with a little oil or butter.
FAQs
They are both made from ground corn and can be used interchangeably. Grits are higher in starch and may require more frequent stirring.
Polenta is rich in fiber, complex carbohydrates, protein, antioxidants, vitamins, and minerals! It is also low in calories and fat.
It has a mildly sweet, corn flavor. It also soaks up flavor well, particularly cheese, sauces, and whatever toppings are added.
The reason I love this recipe is the flavors are so simple that it allows the unique flavor of wild mushrooms to shine. When paired with a creamy bed of soft polenta, to me they are the perfect comfort food.
I hope you love this as much as I do! Let us know in the comments below.
xoxo
More polenta recipes you may like
Mushroom Polenta Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 3-4
- Category: Vegetarian Main, gluten-free,
- Method: stove-top
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy mushroom polenta is so warm and comforting! A simple vegetarian dinner that can be made in under 30 minutes. Cozy and delicious, perfect for busy weeknights.
Ingredients
Creamy Polenta
- 1 cup polenta (fine ground cornmeal or medium ground cornmeal)
- 3 1/2 – 4 cups cold water (or milk)
- 3/4 teaspoons salt
- 2 tablespoons extra virgin olive oil or butter
- fresh cracked black pepper
- Optional: 1/4 – 1/2 cup pecorino cheese, parmesan cheese, creamy goat cheese, or any other melty cheese like cheddar, pepper jack, mozzarella or provolone. Add more to taste.
- Optional garnish: fresh herbs- basil, Italian parsley, thyme.
Sagey Mushrooms
- 3 tablespoons olive oil
- 12 sage leaves
- 3 cups mushrooms, cleaned -chanterelles, morel mushrooms, button mushrooms, cremini, miatake, shitake or portobellos
- 1–2 tablespoons oil or butter (a mix is nice)
- 1 shallot, diced
- 2–4 cloves garlic, rough chopped
- 2–3 tablespoons wine- totally optional (cooking sherry is nice- sherry wine, not sherry vinegar!)
- 1 tablespoon fresh sage, chopped (or sub 1 teaspoon dried sage, rosemary or thyme)
- Garnish- a drizzle of truffle oil ( optional- but worth it! )
Instructions
- Make the Creamy Polenta: Place cornmeal in a medium heavy bottom pot or Dutch oven and whisk with the cold water and salt to create a slurry.
- Cover, and heat over medium-high heat, stirring occasionally until it just reaches a simmer (no need to boil); whisk well, cover again, and lower heat to low heat for 15-20 minutes, cooking until the grains “open up” and have a creamy consistency. (Fine-ground cornmeal will cook faster than medium-ground cornmeal.)
- Add more water to create the consistency you want. I like it creamy but not runny- so any toppings easily sit on top and don’t sink down.
- Whisk in the olive oil or butter, and add the optional cheese. Remember to wait to add any fat, until after the grains have fully cooked.
- Taste and adjust salt and add pepper. Turn off the heat and cover until ready to serve.
- Make the crispy sage: Heat oil in a skillet over medium-high heat. Place sage leaves in the oil, turning after 15-20 seconds, and remove right before they turn golden. Set on a paper towel
- Sagey Mushrooms: Lower heat to medium. To the same skillet add shallots, garlic and mushrooms, season with salt and pepper, and saute 7-8 minutes until mushrooms release their liquid, lowering heat if necessary. Let the liquid cook off and allow the mushrooms to brown a little. At this point, you could splash with a little wine or sherry, letting this cook-off too- optional. Add the chopped sage right at the end and cook for one minute. Taste and add more salt and pepper if needed.
- Divide the creamy polenta among bowls, and spoon the mushrooms over top. Top with the crispy sage leaves and a drizzle of Truffle oil . Enjoy!
Notes
I also love adding wilted baby spinach to this for extra nutrients. Feel free to add the spinach to the mushrroms towards the end, letting it gently wilt. So tasty!
Nutrition
- Serving Size: 1 bowl (1 cup polenta, ½ cup mushrooms)
- Calories: 381
- Sugar: 2.4 g
- Sodium: 682.2 mg
- Fat: 23.1 g
- Saturated Fat: 5.3 g
- Carbohydrates: 37.4 g
- Fiber: 3.6 g
- Protein: 7.1 g
- Cholesterol: 14 mg
Easy recipe to make and filling on its own as a lunch option. First time making polenta and I found the flavor to be a bit bland despite adding butter. I was hoping for a rich flavor like at restaurants.
Honestly I think they use a lot of butter in many restaurants. Did you use milk and the whole salt amount?
I know restaurants overdo it, but my goodness is it yummy, lol. I followed your recipe to the letter and used milk (not water) for the polenta. Maybe I should do both olive oil and butter… maybe?
Actually I love lots of butter in polenta- I usually double it.
Added broccolini and totally loved it…
Sounds good!
oh my!
😊
This is the perfect dinner for a cozy evening. It is simple but hearty. I make this about once a week! I usually double or triple the mushrooms because I LOVE mushrooms. The crispy sage on top and truffle salt is ‘chefs kiss’.
Great to hear Wendy!
Do you slice mushrooms or is it whole?
If they are big I cut them, but if they are small, I cut them into bite-sized pieces, up to you!