Creamy Polenta with Wild Mushrooms
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5.0
3 reviews
Excellent
Creamy Polenta with Wild Mushrooms
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Creamy Polenta with Wild Mushrooms is the ultimate Italian comfort food. We love to serve it as a first course, but remember, a little goes a long way. But, the taste and texture is about as good as it comes. If you make the polenta ahead of time, simply add more liquid (stock) until you've reached the desired consistency.
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Ingredients
For the Polenta
- 2 cups chicken stock plus more, if needed
- ½ cup polenta
- 1 cup whole milk
- ¾ teaspoon kosher salt
- 2 tablespoon unsalted butter
- ¼ cup Parmesan Cheese grated
For the Mushroom Onion Sauce
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter
- 1 medium onion sliced
- 10 oz porcini mushrooms dried
- 8 oz Shiitake mushrooms sliced
- 2 cloves garlic minced
- salt and pepper
- 1 tablespoon balsamic vinegar
- ½ cup red wine dry
- ½ cup beef stock or chicken, or vegetable
- 1 tablespoon thyme fresh, plus a little more for garnish
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Instructions
Make the Polenta
- Place the stock and polenta in a medium-sized saucepan and bring to a boil, stirring often.
- Reduce heat to low and stir in the milk and salt. Stir until starting to thicken, about 15 minutes. Remove from heat and stir in the butter and Parmesan cheese.
- If making ahead of time, reheat over medium heat and add more stock, stirring constantly, until creamy (up to 1 to 2 cups may be necessary).
Make the Onions/Mushrooms Sauce and Assemble
- Heat the oil in a large skillet over medium-high heat. Once shimmering, add the butter and stir with a wooden spoon until melted.
- Stir in the onions and sauté, stirring frequently, until they have softened and started to turn a light brown.
- Stir in the mushrooms and continue cooking for another 15 minutes. Stir in the garlic, thyme, and pinch of salt and pepper, and cook for 30 seconds more.
- Add the balsamic vinegar and stir to coat. Stir in the red wine and stock and bring to a boil over high heat. Decrease the heat to medium and simmer until slightly reduced, about 5 more minutes.
- Serve by adding a layer of the creamy polenta in small bowls and then spoon the mushroom mixture over the top. Garnish with a pinch more of thyme.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- Both the polenta and onion/mushroom mixture take about the same amount of time to make. If you're comfortable with preparing two items at the same time, then you can make them simultaneously on two burners. Otherwise, make the polenta first, and then make the onion/mushroom mixture. Just before serving, add plenty more of the stock to the polenta until nice and creamy. Cooled polenta firms up quite a bit, but will get nice and velvety if you add enough liquid.
- Remember, if using porcini mushrooms, you'll need to reconstitute them with warm, and then boiling water before cooking with them.
- This dish is definitely served fresh, but leftovers will keep in the fridge for up 2 days. We don't recommend freezing.
Nutrition Information
Show Details
Calories
586kcal
(29%)
Carbohydrates
86g
(29%)
Protein
18g
(36%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
45mg
(15%)
Sodium
810mg
(34%)
Potassium
1668mg
(48%)
Fiber
11g
(44%)
Sugar
10g
(20%)
Vitamin A
628IU
(13%)
Vitamin C
8mg
(9%)
Calcium
188mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 86g | 29% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 45mg | 15% |
| Sodium | 810mg | 34% |
| Potassium | 1668mg | 35% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 188mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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