Description
A comforting and elegant dish featuring creamy polenta topped with sautéed wild mushrooms, garlic, and fresh sage. This recipe combines simple ingredients to create a rich and flavorful meal that’s perfect for a cozy dinner.
Ingredients
Scale
For the Polenta
- 1 cup polenta (or coarse cornmeal)
- 4 cups water (or a mix of water and vegetable broth)
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
For the Mushroom Topping
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 lb mixed wild mushrooms (such as cremini, shiitake, oyster, or chanterelle), sliced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1/4 cup white wine or vegetable broth (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Extra Parmesan (for serving)
Instructions
- Make the Polenta: In a large saucepan, bring 4 cups of water or broth to a boil. Gradually whisk in the polenta to avoid lumps, then reduce the heat to low. Cook the polenta for 25-30 minutes, stirring occasionally until it becomes smooth and thick. Stir in the butter and grated Parmesan cheese, then season with salt and pepper to your taste. Keep the polenta warm while preparing the mushroom topping.
- Cook the Mushrooms: Heat the olive oil and butter in a skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced wild mushrooms and cook for 7-10 minutes, stirring occasionally, until the mushrooms are golden and tender. Season with salt, pepper, and chopped sage. If using, pour in the white wine or vegetable broth to deglaze the pan, cooking for 2-3 minutes until the liquid has mostly evaporated.
- Assemble the Dish: Spoon the creamy polenta onto plates or into bowls. Top with the sautéed wild mushrooms. Garnish with fresh parsley and, if desired, add extra Parmesan cheese on top.
- Serve: Serve immediately while warm. Enjoy your delicious polenta with wild mushrooms, garnished with fresh sage and Parmesan for an added burst of flavor.
Notes
- You can substitute vegetable broth for water to add extra flavor to the polenta.
- Use a mix of your favorite wild mushrooms for the best taste and texture combination.
- White wine is optional but adds a nice depth of flavor when deglazing the mushrooms.
- Stir polenta frequently during cooking to prevent lumps and sticking.
- Keep polenta warm on low heat or a double boiler if not serving immediately.
