Polenta with Mushroom Medley


If you’ve never sampled polenta, you don’t know what you’re missing! Italy‘s answer to mashed potatoes or rice, polenta is a simply prepared, elegantly seasoned, creamy, cornmeal-based starch. Today we’re preparing an easy version of polenta and topping it with mushrooms in a savory, fragrant sauce. SO GOOD! Let’s get started.

Ingredients (Serves 4 – 6; freezes well)

4 cups water

1 cup yellow cornmeal

1/2 teaspoon sea salt

1/2 teaspoon crushed herbes de provence

1/2 cup softened cream cheese

3 cups assorted mushrooms, sliced (I like a mixture of white button, shiitake, and baby bella)

2 tablespoons butter

1/4 cup dry red wine

1 teaspoon beef bouillon granules (or substitute vegetable bouillon)


For the polenta: Bring 3 cups of water to a boil. In a small mixing bowl, combine 1 cup water, 1 cup yellow cornmeal, 1/2 teaspoon sea salt, and 1/2 teaspoon crushed herbes de provence. Add mixture to boiling water and stir for two or three minutes, until mixture thickens. Reduce heat to low, cover, and allow to simmer for 5 minutes.  After 5 minutes, remove cover and stir in cream cheese. Keep covered until ready to serve. Polenta will remain hot for 20 minutes or so. If you need to reheat this, dish onto plates and microwave (it will burn if you try to reheat on the stove).

For the mushrooms: Melt butter in a large saute pan over medium heat. Add sliced mushrooms and cook, stirring frequently, for about 5 minutes. Add wine and bouillon granules; stir well to combine. Cook with stirring over medium heat for several minutes until about half of the liquid is gone. Serve mushroom mixture over polenta. Enjoy!

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