Creamy Polenta with Wild Mushrooms

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5 from 3 votes

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.

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Servings: 4

Calories: 586 kcal

Course: Appetizer

Cuisine: Italian

Ingredients

For the Polenta

2 cups chicken stock plus more, if needed
½ cup polenta
1 cup milk whole
¾ teaspoon kosher salt
2 tablespoon butter unsalted
¼ cup Parmesan Cheese grated

For the Mushroom Onion Sauce

1 tablespoon olive oil
2 tablespoon butter unsalted
1 medium onion sliced
10 oz porcini mushrooms dried
8 oz shiitake mushrooms sliced
2 cloves garlic minced
black pepper
salt
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

Instructions

Make the Polenta

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 586

% 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.