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


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.

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40 Healthy Dinner Ideas that are EASY!

Creamy Polenta with Mushrooms, Garlic and Sage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • 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


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! |


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! )


  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!


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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  1. Hi Sylvia,

    Fabulous, easy and delicious vegetarian recipe. Made it tonight for dinner and it went well. I have never cooked with Polenta before so it was a new experience. Am always looking for easy vegetarian/vegan meals will be sharing this recipe with family and friends. Thank you.

  2. This was easy and so delicious! It filled me up, and I’m only beginning to develop a list of good vegetarian dishes. This made the list! Maybe even for company!

  3. Just had this for lunch with grilled asparagus…the polenta was soooo creamy and good…hubs and I just loved it! I have had mixed results with polenta, in the past…will only use this recipe from now on.

  4. I have been pandemic cooking for almost a year now, searching the Internet for the best of the best recipes. Sylvia, your recipes are by far the best!! This polenta recipe was out of this world, but honestly, every single thing on your site rocks it! I’m so glad I found you!!

  5. While I prefer chanterelles or morels. They were not available. I used king oyster and portobello and it came out great. Nice fall recipe!

  6. I would love to try this out but I’m not a fan of mushrooms (!). The polenta, garlic and sage sound like a great base but is there anything you think could be a good substitute for the mushrooms?

  7. I love this recipe, it was delicious. I made it along with roasted vegetables. I really appreciate that you provide this website, and particularly like that you provide possible substitutes. Looks like your other recipes are winners too, can’t wait to try them. Thank you from North Vancouver Canada!!

  8. I followed the directions carefully, but the polenta/liquid mixture just stayed in a complete liquid form. I ended up tossing the whole thing out.

    1. I’m so sorry this didn’t work for you. Sounds like the heat was too low and maybe it didn’t get simmering before it was covered? Sorry about that. I will make the directions more clear.

  9. Made this for dinner and added the spinach as you suggested in your notes- so comforting and delicious! My boyfriend loved this too.

        1. Hi Caitlin. Polenta in a tube is firm polenta, this recipe is soft polenta- more like a porridge. So totally different application.

  10. You make me want to go vegan. I love your recipes especially because You can adapt them to your dietary preferences. The pictures are amazing

  11. Congratulations on your exciting news! I LITERALLY just read this recipe in my Cook’s Illustrated and am planning to make it today. What a coincidence when I then saw it on your site!

  12. Lovely post, but there are lots of chanterelles in across the country. Here in Maine we picked three pounds yesterday in 90 minutes (plus king boletes and hedgehog mushrooms). And remember…a friend never lets a friend use truffle oil. Especially on delicate chanterelles. Other than that, your recipe looks spot-on. With yesterday’s schrooms all cleaned, and the garden full of sage, you helped me find tonights dinner. And I loved the info on white pepper. Thanks.

  13. Lovely post Sylvia but I have a few comments to share. First, chanterelles can be found from coast to coast. We spent twenty years picking them in the pacific northwest and recently decided to retire in Maine. Yesterday, here in Maine, we picked three pounds of chanterelles, a half pound of hedgehog mushrooms (a type of chanterelle) and a few lovely king boletes. And in Maine, mid-September is late for chanterelles. They can by found in early July and through the summer months. And I question anyone ever using truffle oil. Most chefs think it should be banned from the planet as there are more terrible ones out there than good. Also, it’s flavor can greatly overpower the lovely floral apricot scent of the chanterelles. Your recipe is spot-on and keep the truffle oil away from this dish where the star should be the chanterelle. Thanks for the post and terrific pictures.

  14. Confession: I’ve never cooked polenta, ever. But seeing this recipe, so wonderfully uncomplicated yet delicious, made me realise I HAVE to try polenta. So tomorrow is polenta-day 🙂

  15. i just bought my first bag of chanterelles and this sounds like the perfect recipe! Thanks for the vegan options for polenta too 🙂

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