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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
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.
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.
More recipes you may like:
- Our 40 Best Mushroom Recipes!
- Simple Sautéed Mushrooms
- Instant Pot Polenta | Pressure Cooker Polenta
- Creamy Polenta with Spring Veggies and Gremolata (Vegan!)
- Creamy Polenta with Eggs, Chorizo and Cilantro
- Polenta Lasagna with Smoky Red Pepper Sauce
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! |
- 1/2 cup cheese-optional (goat cheese, white cheddar, parmesan, romano, vegan cheese) or leave it out!
- 1–2 tablespoons olive oil or butter
- salt and pepper to taste
- 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 (or sub rosemary or thyme)
- finishing salt
- Garnish- a drizzle of truffle oil ( optional- but worth it! )
- 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.
- 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.
- 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.
- 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.
- Serve the mushrooms atop a bed of delicious creamy polenta.
- Drizzle with Truffle oil if you like!
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!
- 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
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