Description
A comforting and creamy Italian dish featuring polenta cooked to perfection and topped with sautéed wild mushrooms, garlic, and fresh sage. This recipe balances hearty flavors with a smooth texture, perfect as a main course or side dish. Vegetarian and gluten-free, with easy modifications to make it vegan.
Ingredients
Scale
Polenta
- 1 cup coarse yellow cornmeal (polenta)
- 4 cups water or low-sodium vegetable broth
- 1 teaspoon salt
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 1/4 cup grated Parmesan cheese (optional)
Mushroom Topping
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 tablespoon fresh sage (finely chopped)
- 12 oz wild mushrooms (such as cremini, shiitake, oyster, or chanterelles, cleaned and sliced)
- Salt and pepper to taste
Garnish
- Chopped parsley (optional)
- Additional Parmesan cheese (optional)
Instructions
- Cook the Polenta: In a medium saucepan, bring the water or vegetable broth along with salt to a boil. Slowly whisk in the polenta while reducing the heat to low. Stir frequently and cook for 25 to 30 minutes until the polenta is thick and creamy, ensuring no lumps form. Once done, stir in the butter and Parmesan cheese if using, then cover to keep warm.
- Sauté the Mushrooms: While the polenta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the minced garlic and chopped sage and sauté for about 30 seconds until fragrant to release their flavors. Add the sliced wild mushrooms and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms turn golden brown and tender. Season with salt and pepper to taste.
- Assemble and Serve: Spoon the creamy polenta into serving bowls. Top generously with the sautéed wild mushrooms mixture. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately while warm for the best texture and flavor experience.
Notes
- To make this recipe vegan, substitute butter with olive oil and omit the Parmesan or use a plant-based cheese alternative.
- For a richer and creamier polenta, replace part of the water with milk or cream.
- Polenta can be cooled in a shallow pan and sliced for grilling or frying as an alternate serving option.
- Use low-sodium broth to better control salt levels in the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
