Polenta with Wild Mushrooms

Polenta is northern Italian comfort food. Top with sautéed cremini mushrooms, or baby portobellas, for a hearty meal.

Serves: 4Hands-on: 40 minutesTotal: 40 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 4 cups boiling water
  • 2 tsp. salt, divided
  • 1 cup coarse yellow cornmeal (polenta)
  • ½ cup grated Parmesan cheese
  • 3 Tbsp. butter, divided
  • 1 Tbsp. olive oil
  • 1½ lbs. cremini mushrooms, sliced
  • ¼ cup chopped parsley
  • 3 Tbsp. lemon juice

Directions

  • Add 1 teaspoon salt to the boiling water. Whisking constantly with a stiff wire whisk, gradually pour cornmeal into water in a steady stream, whisking out any lumps. Continue whisking constantly until mixture thickens noticeably.
  • Lower heat to a very low simmer. Stir regularly with a wooden spoon until full thickening is achieved, about 25 minutes. Stir in cheese and 1 tablespoon butter. Keep warm over very low heat.
  • Heat the olive oil until very hot, almost smoking, in a large skillet. Add the mushrooms and 1 tablespoon butter; do not stir. Cook mushrooms undisturbed over high heat for 5 minutes. Add 1 teaspoon salt and parsley, stir, and cook until the mushrooms are wilted and juicy. Remove from heat and swirl in lemon juice and remaining butter.
  • Pour the hot polenta into a deep serving dish or bowl—it should be thick but loose. Make an indentation in the center of the polenta and spoon in the mushrooms.

Recipe Information

Serves: 4

Ingredients

  • 4 cups boiling water
  • 2 tsp. salt, divided
  • 1 cup coarse yellow cornmeal (polenta)
  • ½ cup grated Parmesan cheese
  • 3 Tbsp. butter, divided
  • 1 Tbsp. olive oil
  • 1½ lbs. cremini mushrooms, sliced
  • ¼ cup chopped parsley
  • 3 Tbsp. lemon juice

Directions

  • Add 1 teaspoon salt to the boiling water. Whisking constantly with a stiff wire whisk, gradually pour cornmeal into water in a steady stream, whisking out any lumps. Continue whisking constantly until mixture thickens noticeably.
  • Lower heat to a very low simmer. Stir regularly with a wooden spoon until full thickening is achieved, about 25 minutes. Stir in cheese and 1 tablespoon butter. Keep warm over very low heat.
  • Heat the olive oil until very hot, almost smoking, in a large skillet. Add the mushrooms and 1 tablespoon butter; do not stir. Cook mushrooms undisturbed over high heat for 5 minutes. Add 1 teaspoon salt and parsley, stir, and cook until the mushrooms are wilted and juicy. Remove from heat and swirl in lemon juice and remaining butter.
  • Pour the hot polenta into a deep serving dish or bowl—it should be thick but loose. Make an indentation in the center of the polenta and spoon in the mushrooms.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat15g
Saturated Fat7g
Cholesterol30mg
Sodium1230mg
Total Carbohydrate34g
Dietary Fiber4g
Sugars4g
Protein10g