Go Back
Creamy Mushroom Polenta
Kathie Clane

Creamy Mushroom Polenta

A rich, creamy polenta topped with savory mushrooms, perfect for a cozy, satisfying vegetarian meal or side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Healthy mushroom recipes
Cuisine: Italian-inspired
Calories: 389
Ingredients Method Notes

Ingredients
  

  • 1 cup coarse polenta
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 cups mixed mushrooms shiitake, cremini, button
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Cook the Polenta:In a large pot, bring the broth to a boil. Slowly whisk in the polenta, reduce heat to low, and cook, stirring frequently, for 25-30 minutes until the polenta is tender and creamy. If it becomes too thick, add a bit more broth or water to achieve the desired consistency.
  2. Sauté the Mushrooms:While the polenta cooks, heat olive oil in a skillet over medium-high heat. Add the chopped onion and garlic, sautéing until soft and fragrant. Add the mushrooms and cook until browned and tender, about 7-10 minutes. Season with salt and pepper.
  3. Combine and Cream:Once the polenta is cooked, stir in the butter and heavy cream until fully incorporated. Add the sautéed mushrooms and mix well. Taste and adjust seasoning with more salt or pepper as needed.
  4. Serve:Serve the creamy mushroom polenta hot, garnished with freshly chopped parsley for an added touch of color and flavor.

Notes

For an extra touch of richness, try finishing the dish with a sprinkle of grated Parmesan or a dollop of mascarpone cheese. You can also make it spicier by adding a pinch of red pepper flakes to the mushroom sauce.