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Polenta With Wild Mushrooms

Polenta With Wild Mushrooms recipe image
This comforting dish combines creamy, buttery polenta with a rich mixture of sautéed shiitake, oyster, and button mushrooms. The mushrooms are cooked with garlic, white wine, and broth to create a savory, umami-packed topping that contrasts beautifully with the smooth cornmeal base. Finished with melted Parmesan cheese and a brief stint under the broiler, it offers a perfect blend of textures and flavors. Ideal as an elegant vegetarian side dish or a hearty main course, this recipe brings rustic Italian home-style cooking to your table. It is simple to prepare yet impressive enough for dinner parties, relying on fresh ingredients and classic techniques to deliver a warm, satisfying meal every time.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 694.8
Dietary: Gluten-free
Description
This comforting dish combines creamy, buttery polenta with a rich mixture of sautéed shiitake, oyster, and button mushrooms. The mushrooms are cooked with garlic, white wine, and broth to create a savory, umami-packed topping that contrasts beautifully with the smooth cornmeal base. Finished with melted Parmesan cheese and a brief stint under the broiler, it offers a perfect blend of textures and flavors. Ideal as an elegant vegetarian side dish or a hearty main course, this recipe brings rustic Italian home-style cooking to your table. It is simple to prepare yet impressive enough for dinner parties, relying on fresh ingredients and classic techniques to deliver a warm, satisfying meal every time.
Ingredients
  • 2 1/2 cup Water
  • 5 tablespoon Olive oil
  • 1/4 cup Butter
  • 3/4 cup Cornmeal
  • 1 cup Parmesan cheese -- freshly
Directions
  1. 1
    Combine water, 2 tablespoons olive oil, and butter in a heavy large saucepan.
  2. 2
    Bring to a boil, stirring until the butter melts.
  3. 3
    Add cornmeal in a steady stream, stirring constantly.
  4. 4
    Mix in 1/2 cup Parmesan cheese.
  5. 5
    Reduce heat to medium-low; cook until polenta is creamy, stirring often, about 8 minutes.
  6. 6
    Season with salt and pepper.
  7. 7
    Pour polenta into an 11 x 7-inch oval baking dish or 8-inch square glass baking dish.
  8. 8
    Set aside.
  9. 9
    Preheat oven to 400 degrees.
  10. 10
    Heat 3 tablespoons olive oil in a heavy large skillet over medium-high heat.
  11. 11
    Add thinly sliced shiitake, oyster, and button mushrooms along with minced garlic; sauté until golden, about 5 minutes.
  12. 12
    Add white wine; boil until reduced by half, about 1 minute.
  13. 13
    Add beef and chicken broth; boil until liquid is reduced by half, about 5 minutes.
  14. 14
    Season mushroom mixture with salt and pepper.
  15. 15
    Preheat broiler.
  16. 16
    Pour mushroom mixture over the polenta.
  17. 17
    Sprinkle with remaining 1/2 cup Parmesan cheese.
  18. 18
    Bake until cheese melts and polenta is heated through, about 10 minutes.
  19. 19
    Serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 694.8kcal
% Daily Value *
Total Fat 50.1g78%
Saturated Fat 21.5g108%
Cholesterol 85.0mg29%
Sodium 1029.5mg43%
Total Carbohydrate 36.2g13%
Dietary Fiber 3.3g14%
Sugars 1.6g
Protein 24.8g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: polenta, mushrooms, wild mushrooms, shiitake, oyster mushrooms, parmesan, cornmeal, italian side dish, vegetarian, comfort food, garlic, white wine, butter, olive oil, broiled, creamy, savory, umami, dinner party, rustic
Read it online: https://www.chefs-mate.com/recipe/polenta-with-wild-mushrooms/