Ingredients
For the creamy polenta:
Polenta. If you can’t find polenta, use coarse yellow cornmeal. Stock / water. I use chicken stock but vegetable stock works just as well, especially if you want to keep this recipe vegetarian. Cream. Milk can be substituted. Butter. Parmesan. Use a vegetarian alternative, if required. Salt and pepper.
For the creamy mushrooms:
Butter. Olive oil can be used instead. Garlic. Sage. Mushrooms. I used a variety of mushrooms but use any fresh mushrooms you can find. Cremini, button, Portabello, Shiitake and oyster mushrooms all work well. Cream. Heavy creamy/whipping cream. Lemon juice. Salt and pepper.
What is polenta?
Polenta is a classic dish from Northern Italy made with cornmeal. Other grains like rice have traditionally also been used but coarsely ground yellow corn is what most people are used to. It is cooked with liquid until it has a porridge consistency but can also be cooked, chilled and sliced before grilling. It’s similar to grits and South African pap, although both grits and pap are made with white corn. Polenta is a great gluten-free side dish and perfect served with saucy dishes. It is delicious served with a variety of dishes but we love it most as served here with creamy mushrooms, with cheesy baked meatballs or with rosemary chicken thighs.
How to make creamy polenta
How to make creamy mushrooms
Wipe the mushrooms clean with paper towel then slice. In a large pan set over medium high heat, melt the butter then cook the mushrooms in batches until golden brown. Season with salt and pepper then remove from the pan and set aside. In the same pan, cook the garlic and sage until fragrant then pour in the cream. Season with salt and black pepper then bring to a simmer. Cook for 5-7 minutes until the sauce coats the back of a spoon. Add the mushrooms and a squeeze of lemon juice then simmer for another 5 minutes. Spoon some of the polenta into serving bowls then top with the creamy mushrooms. Pour over the sauce and serve.
Can I make this ahead?
Polenta can be made ahead but will stiffen up once chilled. To reheat, add another half cup of stock, water or milk and heat over medium, whisking until smooth. The mushrooms can be made up to 3 days in advance and kept in an airtight container in the refrigerator. Reheat in a frying pan until hot and bubbling before serving. Similarly, leftovers can be kept in the fridge and reheated in the microwave until hot throughout.
Polenta recipes
