Creamy Polenta with Wild Mushrooms
Servings: 4
Calories: 586kcal
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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Equipment
- 1 medium-sized saucepan for the polenta
- 1 Large skillet for the onions and mushrooms
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
Instructions
Make the Polenta
- Place the stock and polenta in a medium-sized saucepan and bring to a boil, stirring often.2 cups chicken stock, ½ cup polenta
- 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.1 cup whole milk, ¾ teaspoon Kosher salt, 2 tablespoon unsalted butter, ¼ cup 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.2 tablespoon unsalted butter, 1 tablespoon olive oil
- Stir in the onions and sauté, stirring frequently, until they have softened and started to turn a light brown.1 medium onion
- 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.10 oz porcini mushrooms, 8 oz shiitake mushrooms, 2 cloves garlic, Salt and pepper
- 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.1 tablespoon balsamic vinegar, ½ cup red wine, ½ cup beef stock, 1 tablespoon thyme
- 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.
Video
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.
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
Calories: 586kcal | Carbohydrates: 86g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 810mg | Potassium: 1668mg | Fiber: 11g | Sugar: 10g | Vitamin A: 628IU | Vitamin C: 8mg | Calcium: 188mg | Iron: 3mg