Polenta with Mushrooms Recipe Guide

Polenta with mushrooms is a delicious, comforting dish that comes from the northern regions of Italy, particularly popular in areas like Piedmont, Lombardy, and Trentino-Alto Adige. Based on my overall experience, this dish is perfect for colder weather and makes a hearty meal or side dish.

Let me show you how I make Polenta with Mushrooms, step-by-step:

Ingredients:

• Polenta (about 1 cup for 2 servings)
• Water (4 cups)
• Salt (1 teaspoon)
• Butter (2 tablespoons)
• Parmesan cheese (1/4 cup grated)
• Mushrooms (2 cups, sliced, preferably porcini or a mix of wild mushrooms)
• Garlic (2 cloves, minced)
• Olive oil (for sautéing)
• Herbs (such as thyme or rosemary)
• Optional: cream or milk for extra richness
• > Go get the must-have equipment and ingredients for creating a Savory  #Polenta with Mushrooms here now.

Equipment:

• Large pot for boiling water
• Wooden spoon for stirring polenta
• Sauté pan for mushrooms
• Grater for cheese
• Knife and chopping board
• > Go get the must-have equipment and ingredients for creating a Savory  #Polenta with Mushrooms here now.

Prep Time:

10 minutes

Cook Time:

30-40 minutes

Total Time:

40-50 minutes

Servings:

2-3

Calories (per serving):

Approximately 350-400 calories

Cost of Ingredients:

Moderate, depending on the mushrooms used (wild mushrooms can be more expensive)

Cuisine:

Italian, Northern Italian

Course:

Main dish or side

Method:

1. Prepare the Polenta:
   • In a large pot, bring 4 cups of water to a boil, then add the salt.
   • Gradually whisk in the polenta, ensuring no lumps form.
   • Reduce the heat and stir continuously for 30-40 minutes. The polenta will thicken and become creamy. If using instant polenta, this will take much less time (about 5-10 minutes).
   • Stir in the butter and Parmesan cheese once the polenta is done. Keep warm.
2. Cook the Mushrooms:
   • While the polenta is cooking, heat a tablespoon of olive oil in a sauté pan over medium heat.
   • Add the garlic and sauté for a minute before adding the mushrooms.
   • Cook the mushrooms until they’re golden and have released their moisture, about 5-7 minutes.
   • Add a pinch of thyme or rosemary and season with salt and pepper.
3. Assemble the Dish:
   • Serve the creamy polenta in bowls, then top with the sautéed mushrooms.
   • Optionally, drizzle with a little cream for richness and garnish with extra Parmesan or fresh herbs.

Variations:

• Cheese Polenta: For a richer dish, stir in more cheese or use different cheeses like Fontina or Gorgonzola.
• Vegan: Skip the butter and cheese, or substitute with plant-based options like vegan butter and nutritional yeast.
• Mushroom Types: While porcini mushrooms are traditional, you can also use button, cremini, or shiitake mushrooms for different textures and flavors.

Tips:

• Stir the polenta constantly to prevent lumps, and always add the cornmeal slowly.
• If the polenta becomes too thick, add more water or broth to adjust the consistency.
• For extra flavor, sauté the mushrooms with a splash of white wine.
• > Go get the must-have equipment and ingredients for creating a Savory  #Polenta with Mushrooms here now.

Notes:

• This dish is perfect for a cozy winter meal. It’s comforting, flavorful, and pairs beautifully with a glass of red wine or a light salad.

Nutritional Information (per serving):

• Calories: 350-400
• Protein: 8g
• Carbs: 50g
• Fat: 15g

I hope this guide has made making Polenta with Mushrooms seem a little less daunting! Have you tried it before, or is this your first time? Please be honest and let me know in the comments below. I love hearing feedback from a real person like you, so please leave your honest comment!