Mushroom Polenta Recipe Recipe
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.
How to Make the Best Mushroom Polenta Recipe
There’s something deeply satisfying about a bowl of creamy polenta topped with golden, earthy mushrooms. This mushroom polenta recipe brings together the best of Italian comfort food—silky cornmeal that’s been slowly cooked to perfection, crowned with sautéed mushrooms and fragrant crispy sage leaves. It’s the kind of meal that feels like a warm hug on a chilly evening.
What makes this dish truly special is its simplicity. With just 30 minutes and a handful of quality ingredients, you can create a restaurant-worthy vegetarian dinner that’s both elegant and deeply comforting. The key is patience with the polenta—let those grains slowly absorb the liquid and open up into creamy, dreamy goodness before adding any butter or cheese.
Don’t skip the crispy sage leaves! They add a beautiful crunch and an aromatic, slightly peppery note that elevates the entire dish. And if you have truffle oil on hand, that final drizzle transforms this humble polenta into something truly extraordinary.
Mushroom Polenta Recipe
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
Crispy Sage
Sautéed Mushrooms
Instructions
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 for 15-20 minutes, cooking until the grains open up and have a creamy consistency.
- Add more water to create the consistency you want. It should be creamy but not runny so any toppings easily sit on top.
- 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.
Crispy Sage and Mushrooms
- 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.
- Lower heat to medium. To the same skillet add shallots, garlic and mushrooms, season with salt and pepper, and sauté 7-8 minutes until mushrooms release their liquid.
- Let the liquid cook off and allow the mushrooms to brown a little. Splash with a little wine or sherry if desired, letting this cook off too.
- Add the chopped sage right at the end and cook for one minute. Taste and add more salt and pepper if needed.
To Serve
- 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
- Fine-ground cornmeal will cook faster than medium-ground cornmeal.
- For extra richness, use a mix of butter and oil when cooking the mushrooms.
- Truffle oil is optional but adds an amazing depth of flavor that's worth it!
