Description
This creamy polenta with garlic sage mushrooms recipe combines smooth, comforting polenta with rich, flavorful mushrooms cooked in a garlic and fresh sage cream sauce. Perfect for a hearty vegetarian meal, it balances earthy mushrooms with the subtle sharpness of Parmesan and a hint of lemon for brightness.
Ingredients
Scale
Polenta
- 5 cups water or stock
- 2 cups polenta
- 1 cup cream
- 1 tbsp butter
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
Garlic Sage Mushrooms
- 2 tbsp butter
- 750 g (1½ lb) mushrooms
- 3 garlic cloves, crushed
- 1 tbsp fresh sage, finely chopped
- 1½ cups cream
- 2-3 tsp lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the polenta: Bring water or stock and a generous pinch of salt to a boil in a medium pot over medium-high heat to form the base liquid for the polenta.
- Whisk in polenta: Gradually whisk the polenta into the boiling liquid to prevent lumps. Stir continuously until smooth, then reduce heat.
- Simmer polenta: Cover the pot and simmer gently over low heat for 20-25 minutes, stirring occasionally, until polenta thickens, absorbs the liquid, and becomes creamy in texture.
- Finish polenta: Stir in cream, butter, and grated Parmesan cheese. Season with salt and pepper to taste. Cover and let steam off the heat for 10-15 minutes to meld flavors and achieve a smooth consistency. Stir well before serving.
- Prepare mushrooms: Clean mushrooms with a paper towel and slice as desired, leaving some whole for texture variation.
- Cook mushrooms: Heat butter in a large pan over medium-high heat. Cook mushrooms in batches until golden brown, seasoning with salt and pepper. Remove mushrooms from the pan and set aside.
- Sauté garlic and sage: In the same pan, cook crushed garlic and chopped fresh sage briefly until fragrant.
- Add cream and simmer: Pour in cream, season with salt and black pepper, then simmer for 5-7 minutes until the sauce thickens and coats the back of a spoon.
- Combine mushrooms and lemon: Return mushrooms to the pan, add a few teaspoons of lemon juice, and simmer for another 5 minutes to allow flavors to blend.
- Serve: Spoon polenta into bowls, top with the creamy garlic sage mushrooms, pour over the sauce, and serve immediately.
Notes
- For extra richness, substitute some of the water with vegetable or chicken stock when cooking polenta.
- Using a mixture of mushroom types like cremini, shiitake, or button adds depth of flavor and texture.
- Stir polenta regularly during cooking to prevent it from sticking or forming lumps.
- Adjust the amount of lemon juice for desired brightness. Start with 2 teaspoons and add more if preferred.
- Leftover polenta can be cooled, sliced, and fried or grilled for a delicious next-day meal.
