Description
This comforting Italian dish features creamy polenta cooked with garlic and sage, topped with sautéed wild mushrooms for an earthy, flavorful meal. Polenta is gently cooked stovetop to achieve a smooth texture, then enriched with butter and Parmesan, while mushrooms are caramelized with aromatic herbs for a rich, savory topping.
Ingredients
Scale
Polenta
- 1 cup coarse ground cornmeal (polenta)
- 4 cups water or vegetable broth
- 1 teaspoon salt
- 2 tablespoons butter or olive oil (divided)
- 2 tablespoons grated Parmesan cheese (optional)
Mushrooms and Topping
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 10 oz wild mushrooms (cremini, shiitake, oyster), sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Polenta: In a medium saucepan, bring water or vegetable broth to a boil. Stir in salt, then gradually whisk in the cornmeal to avoid lumps. Reduce heat to low and cook, stirring frequently, for 25–30 minutes until thick and creamy. Stir in 1 tablespoon butter and Parmesan cheese if using. Cover and keep warm.
- Sauté Mushrooms: Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and chopped sage, sauté for about 30 seconds until fragrant. Add sliced mushrooms, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally until mushrooms are browned, tender, and their moisture has evaporated.
- Serve: Spoon the warm polenta into plates or bowls. Top generously with the sautéed wild mushrooms. Garnish with extra fresh sage or Parmesan cheese if desired and serve immediately.
Notes
- Substitute instant polenta to reduce cooking time.
- For a vegan option, use olive oil instead of butter and omit Parmesan cheese.
- Pair with a side salad or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
