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 Creamy Polenta with Wild Mushrooms, Garlic and Sage. A simple vegetarian dinner that can be made in under 30 minutes. Comforting and delicious, perfect for busy weeknight dinners.
 Creamy Polenta with Wild Mushrooms, Garlic and Sage. A simple vegetarian dinner that can be made in under 30 minutes. Comforting and delicious, perfect for busy weeknight dinners.
Mmmmmmmmm…..what is better than a comforting bowl of Mushroom Polenta?

This meal is so cozy and comforting, and incredibly easy to make, perfect for busy weeknights.  It’s a lovely way to showcase wild mushrooms- keeping things simple, while highlighting the mushrooms. .

What are the best Mushrooms to use?

Make this with wild mushrooms like chanterelles, porcini or morels if you can find them

Tame, store-bought mushrooms, like shiitake, maitake, oyster, portobello, cremini or even simple button mushrooms will work too.

How to make Creamy Polenta with Mushrooms

Set the polenta to cook on the stove (or make our Instant pot polenta!).
While the polenta is cooking saute the mushrooms.
These simple Sautéed Mushrooms can transform even the humblest of meals into a feast! Quick, easy and full of nutrients, a delicious healthy side dish that pairs with many things!

mushroom cooking tips

  • I have found that the best way to cook wild mushrooms is either to sauté them in a mixture of olive oil and butter, seasoning with salt and pepper -or simply roast them in the oven with olive oil, salt and pepper.
  • When buying  wild mushrooms, try to select mushrooms that look clean and that have less of a pocket at the top and this will make your job of cleaning them much easier.
  • To clean mushrooms use brush (like a basting brush) to gently brush away any debris. If they are very dirty and you must wash them, let them dry completely before cooking.
Once the polenta is cooked-  stir in a little  olive oil or butter or cheese and your polenta is creamy and seasoned to your liking, place it in bowls with a generous amount of sautéed mushrooms over the top.
If you are feeling extra luxurious, drizzle a little truffle oil just before serving. Then inhale.
Creamy 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! | #polenta #creamypolenta #mushrooms #morels #chanterelles #mushroompolenta #polenta #vegan

Variations

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.

Creamy 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! | #polenta #creamypolenta #mushrooms #morels #chanterelles #mushroompolenta #polenta #vegan
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

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40 Healthy Dinner Ideas that are EASY!

Creamy Polenta with Mushrooms, Garlic and Sage

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2-3 1x
  • Category: Vegetarian Main, gluten-free,
  • Method: stove-top
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Polenta with Wild Mushrooms, Garlic and Sage. A simple EASY vegetarian dinner that can be made in under 30 minutes. Comfort food that is healthy, vegan adaptable and gluten-free! |


Ingredients

Units Scale

Creamy Polenta

  • 4 cups veggie or chicken stock (or sub water with 1 tsp salt)
  • 1 cup polenta (ground corn meal)

___

  • 1/2 cup cheese-optional (goat cheese, white cheddar, parmesan, romano, vegan cheese) or leave it out!
  • 12 tablespoons olive oil or butter
  • salt and pepper to taste

Sauteed Mushrooms

  • 3 cups mushrooms, cleaned -chanterelles, morel mushrooms, button mushrooms, cremini, miatake, shitake or portobellos
  • 12 tablespoons oil or butter (a mix is nice)
  • 1 shallot, diced
  • 24 cloves garlic, rough chopped
  • 23 tablespoons wine- totally optional (cooking sherry is nice- sherry wine, not sherry vinegar!)
  • 1 tablespoon fresh sage (or sub rosemary or thyme)
  • finishing salt
  • Garnish- a drizzle of truffle oil ( optional- but worth it! )

Instructions

  1. Make the Polenta: Heat the stock in a medium pot and bring to a boil. Once it is boiling, turn the heat down to low and gradually whisk in the cornmeal to the hot liquid while whisking vigorously to avoid any clumping.
  2. Bring to a simmer, cover and let simmer gently on low heat for 10 minutes, then give a good stir.  (Start the mushrooms below!) Cover again, simmer 10 more minutes, give another good stir. If using fine cornmeal, this should be close to done, if using a coarse polenta, you may need to cook a tad longer until grains fully open.
  3. When the polenta is tender and cooked through, add your choice of olive oil, or butter, cheese, white pepper, stirring until fully incorporated. TASTE and adjust salt. Turn off heat, cover until ready to serve.
  4. MUSHROOMS: While the polenta is simmering, saute 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. Season with salt and pepper. Let the liquid cook off and allow the mushrooms to brown a little. At this point, you could splash with a little wine, letting this cook-off too- optional. Add the sage leaves right at the end and cook for one minute. Taste and add more salt and pepper, if needed.
  5. Serve the mushrooms atop a bed of delicious creamy polenta.
  6. Drizzle with Truffle oil if you like!

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:
  • Calories: 351
  • Sugar: 2.9 g
  • Sodium: 1027.2 mg
  • Fat: 11.7 g
  • Saturated Fat: 4.9 g
  • Carbohydrates: 47.9 g
  • Fiber: 4.2 g
  • Protein: 13.8 g
  • Cholesterol: 22 mg

Keywords: mushroom polenta, creamy polenta, creamy polenta with mushrooms, vegan polenta recipe, polenta with mushrooms, how tomato creamy polenta, creamy polenta with wild mushrooms, polenta recipes, vegetarian polenta recipes

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    1. If they are big I cut them, but if they are small, I cut them into bite-sized pieces, up to you!

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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