↑

bell' alimento

beautiful food doesn't have to be complicated

Creamy Polenta with Mushroom Sauce

By Paula |

Jump to Recipe

Creamy Polenta with Mushroom Sauce.

I love shrooms. It’s true. I love them in all their shroomy forms. From the oh so common versatile button to uppity truffle. I love them all. Now if only I could afford the uppity truffle but alas I’ll have to settle for truffle oil around these parts. I mean I wasn’t born with a  silver spoon in my mouth, just that spoon you see there in the photo which I happen to have  lifted borrowed from my parents house last visit. Technically my Dad insisted that I take it (in case my Mom happens to be reading this, remember I’m the favorite child). Champagne taste on a beer budget. I’m afflicted with it.

Good thing mushrooms (with the exception of those uppity truffles) don’t cost an arm an leg so I can continue to feed my obsession. Whew. If you love mushrooms too (and I hope so) did you know there’s a place where you can find mushroom recipes all day every day? Yes there is (smiling from ear to ear) and it’s called The Mushroom Channel Blog. I know all mushrooms all the time. Dreamy and I couldn’t be happier that I happen to be a contributor.  See that widget in the sidebar. It’s official.
|

Now who’s ready for a bowl of creamy dreamy polenta topped with a wicked good mushroom sauce? You of course!

Disclaimer: I am a 2013 official contributor to The Mushroom Channel Blog. Opinions are my own. Always have been. Always will be.

Creamy Polenta with Mushroom Sauce

2 small white bowls of Creamy Polenta with Mushroom Sauce. Spoons to side.

Creamy Polenta with Mushroom Sauce

Ingredients

  • 1 cup polenta
  • 5 cups vegetable stock
  • kosher salt/black pepper
  • 1/4 cup grated Parmigiano Reggiano
  • 2 tablespoons extra virgin olive oil
  • 8 ounces button mushrooms - stems removed, quartered
  • 2 cloves garlic - minced
  • 2 tablespoons chopped parsley

Instructions

  1. In a heavy bottom sauce pan bring stock to a boil. Add salt.
  2. Gradually and slowly whisk in polenta. Reduce heat to a simmer and continue cooking until polenta thickens.
  3. Stir with a wooden spoon as necessary. Once the polenta is cooked through, stir in Parmigiano.
  4. While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. When pan is hot add in the mushrooms and cook until done.
  5. Add garlic and parsley. Stir to combine.
  6. Transfer polenta to serving dish, and top with the mushroom mixture.
  7. Serve immediately.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:


Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
© Paula Jones

Comments

  2. Sandy @ RE says

    Wow. I could eat about 4 bowls of this. Sounds delicious, Paula! We cook with mushrooms probably 2-3 times a week. Love them!

  17. Courtney says

    Mushrooms are my absolute favorite. Can you believe I’ve never had polenta?! GASP! This would definitely be the way to try it 🙂

  21. Lori Pare says

    In the South, we call polenta grits. Nothing better than grits with amazing cheese like parm or Gouda, and now, mushrooms!!! Thank you!

Skip to Recipe