Forktionary

Polenta With Wild Mushroom Sauce Recipe

Indulge in this comforting and elegant Creamy Polenta topped with a rich, earthy wild mushroom sauce. This recipe is perfect for a cozy weeknight dinner or a sophisticated special occasion. The creamy polenta, infused with subtle herbs, provides the perfect base for the intensely flavorful mushroom sauce bursting with wild mushroom goodness. Easy to follow instructions make this dish achievable for cooks of all levels.

Prep Time 20 mins
Cook Time 0 mins
Calories 232.8 kcal
Protein 10g
Rating 5.0 (2 Reviews)
Polenta With Wild Mushroom Sauce 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Polenta With Wild Mushroom Sauce

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How to Make Polenta With Wild Mushroom Sauce

  1. In a medium saucepan, whisk together 1 cup coarse ground polenta and 1/2 teaspoon salt.
  2. Gradually whisk in 4 cups of water, ensuring no lumps form.
  3. Bring the mixture to a boil over medium-high heat, then reduce heat to low, and simmer for 15-20 minutes, stirring frequently to prevent sticking and ensure a creamy texture.
  4. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan with cooking spray. Pour the cooked polenta into the prepared pan.
  5. Press a sheet of plastic wrap directly onto the surface of the polenta to prevent a skin from forming.
  6. Refrigerate for at least 2 hours, or until completely firm.
  7. While the polenta chills, prepare the mushroom sauce. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  8. Add 2 cloves minced garlic, 2 sprigs fresh thyme, and 1 sprig fresh rosemary. Cook for 3 minutes, or until the garlic is fragrant and lightly golden.
  9. Add 8 ounces of sliced wild mushrooms (cremini, shiitake, oyster, or a mix), 1/2 cup dry white wine, 1/4 cup chicken broth, 1 tablespoon butter, 1 tablespoon chopped fresh parsley, and salt and pepper to taste.
  10. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the mushrooms are tender and the sauce has thickened slightly.
  11. Remove the thyme and rosemary sprigs before serving.
  12. Meanwhile, heat a lightly oiled frying pan over medium heat. Cut the chilled polenta into slices and sauté until golden brown on both sides.
  13. Serve the golden-brown polenta slices topped generously with the wild mushroom sauce. Garnish with extra fresh parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

14g

Fat

6g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Preparation Occasion Condiments Etc Vegetarian Dietary