Creamy Polenta with Mushroom Sauce

Wednesday, January 16, 2013

Mmm - I love polenta, but hardly ever make it. This recipe just might change that.

Creamy Polenta with Mushroom Sauce

Serves: 4

  • 1 cup polenta
  • 5 cups vegetable stock
  • salt/pepper
  • ¼ cup grated Parmigiano Reggiano
  • 2 tablespoons evo
  • 8 ounces button mushrooms – stems removed, quartered
  • 8 ounces baby bella mushrooms – stems removed, quartered
  • 2 cloves garlic – minced
  • 2 tablespoons roughly chopped flat leaf Italian parsley
  1. In a heavy sauce pan bring stock to a boil. Salt. Gradually whisk in polenta. Reduce heat to a simmer and continue cooking until polenta thickens - stir as necessary. Once the polenta is cooked through, stir in Parmigiano.
  2. While the polenta is cooking, heat oil over medium-heat in a sauté pan. When pan is hot add in the mushrooms and cook until tender and done. Stir in garlic and parsley. 
  3. Transfer polenta to serving dish, and top with the mushrooms.
  4. Serve right away. 
Image and recipe via


  1. Thank you for posting this delicious dish! YUM! This looks so tasty. Especially since I've fallen head over heels for mushrooms.

    I'm going to bookmark this recipe! Thanks again! =)

  2. This sounds delicious!
    Com say hi!


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