Description
This creamy polenta with wild mushrooms, garlic, and sage is a comforting Italian-inspired dish perfect as a main course or side. Polenta is cooked to a smooth, velvety texture, then topped with sautéed wild mushrooms infused with garlic and fresh sage, creating a rich and fragrant meal that’s both vegetarian and gluten-free.
Ingredients
Scale
Polenta
- 1 cup polenta (coarse cornmeal)
- 4 cups water or low-sodium vegetable broth
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter
- 1/4 cup grated Parmesan cheese (optional)
Mushroom Mixture
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound wild mushrooms (such as cremini, oyster, shiitake – cleaned and sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh sage (chopped)
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook the Polenta: In a medium saucepan, bring the water or vegetable broth and salt to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook, stirring frequently, for 25 to 30 minutes until the polenta is thick and creamy. Stir in 1 tablespoon of butter and the grated Parmesan cheese if using. Keep the polenta warm while preparing the mushrooms.
- Sauté the Mushrooms: While the polenta cooks, heat the olive oil and remaining 1 tablespoon of butter in a large skillet over medium heat. Add the sliced wild mushrooms and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are golden brown and tender. Add the minced garlic, chopped fresh sage, and black pepper, then sauté for another 2 to 3 minutes until fragrant.
- Assemble and Serve: Spoon the warm polenta onto plates or into bowls. Top each serving with the sautéed mushroom mixture. Garnish with chopped fresh parsley if desired and serve immediately for best flavor and texture.
Notes
- For added richness, stir in a splash of cream or extra cheese into the polenta before serving.
- This dish pairs wonderfully as a side to grilled meats or roasted vegetables.
- Use low-sodium broth to better control the salt content.
- Fresh sage enhances the flavor, but dried sage can be used in a pinch with adjusted quantity.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
