Mushroom Polenta Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.9

Mushroom Polenta Recipe

NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 16%
CARBS 82G51% OF CAL
12G FIBER0G ADDED2G INTRINSIC68G OTHER2G TOTAL SUGAR
FAT 32G45% OF CAL
4G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, comforting polenta with sautéed mushrooms, white wine, and herbs. It's a cozy vegetarian main that comes together in under 30 minutes.

mainitaliangluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 cup polenta (fine ground cornmeal or medium ground cornmeal)
  • 3 1/2 – 4 cups cold water (or milk)
  • 3/4 teaspoons salt
  • 2 tablespoons extra virgin olive oil or butter
  • fresh cracked black pepper
  • Optional: 1/4 – 1/2 cup pecorino cheese, parmesan cheese, creamy goat cheese, or any other melty cheese like cheddar, pepper jack, mozzarella or provolone. Add more to taste.
  • Optional garnish: fresh herbs- basil, Italian parsley, thyme.
  • 3 tablespoons olive oil
  • 12 sage leaves
  • 3 cups mushrooms, cleaned -chanterelles, morel mushrooms, button mushrooms, cremini, miatake, shitake or portobellos
  • 1-2 tablespoons oil or butter (a mix is nice)
  • 1 shallot, diced
  • 2-4 cloves garlic, rough chopped
  • 2-3 tablespoons wine- totally optional (cooking sherry is nice- sherry wine, not sherry vinegar!)
  • 1 tablespoon fresh sage, chopped (or sub 1 teaspoon dried sage, rosemary or thyme)
  • Garnish- a drizzle of truffle oil ( optional- but worth it! )
PREP
10M
SODIUM
613MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.