Introduction
Indulge in this Polenta with Wild Mushrooms, Garlic, and Sage for a comforting and elegant meal. This dish combines creamy polenta with richly sautéed wild mushrooms, creating a cozy yet sophisticated dining experience suitable for both casual and special occasions.
Ingredients
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 Mushrooms:
- 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)
Directions
- Make the Polenta: In a large saucepan, bring 4 cups of water (or broth) to a boil. Gradually whisk in the polenta, reducing the heat to low. Stir continuously to prevent lumps and sticking. Cook for 25-30 minutes until smooth and thick. Add butter, Parmesan cheese, and season with salt and pepper. Keep warm.
- Cook the Mushrooms: Heat olive oil and butter in a large skillet over medium-high heat. Sauté minced garlic for about 30 seconds. Add wild mushrooms and cook for 7-10 minutes until golden brown and tender. Season with salt, pepper, and sage. Optionally deglaze with white wine or vegetable broth, cooking off the liquid for 2-3 minutes.
- Assemble the Dish: Spoon the polenta onto plates or into bowls. Top with sautéed mushrooms, garnish with chopped parsley, and add extra Parmesan if desired.
- Serve: Enjoy immediately with additional Parmesan and fresh sage for garnish.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: Approximately 45 minutes
Variations
- Mushroom Choices: Substitute with other types of mushrooms or a mix of your favorites.
- Herbs: Try thyme or rosemary in place of sage for different flavors.
- Vegan Option: Use plant-based butter and cheese substitutes.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over low heat, adding a splash of water or broth to maintain creaminess.
10 FAQs
- Can I use instant polenta?
- Yes, instant polenta will cook faster, typically in about 5-10 minutes.
- What can I use instead of wild mushrooms?
- Regular button or cremini mushrooms can be used if wild mushrooms are unavailable.
- How do I avoid lumps in polenta?
- Whisk continuously while adding polenta to boiling liquid and cook slowly to ensure smooth texture.
- Can this dish be made ahead of time?
- Yes, prepare the polenta and mushrooms ahead of time and reheat before serving.
- How do I make this dish spicier?
- Add a pinch of red pepper flakes or a dash of hot sauce to the mushrooms.
- What can I serve with this dish?
- It pairs well with a simple green salad or as a side to grilled meats.
- Can I freeze the leftovers?
- Polenta can be frozen, but the texture may change. Mushrooms are best enjoyed fresh or refrigerated.
- How can I make the polenta creamier?
- Add more butter or cheese for a richer texture.
- What if I don’t have white wine?
- Use vegetable broth or water to deglaze the pan.
- Is this dish suitable for vegetarians?
- Yes, it’s vegetarian. Ensure cheese and butter are suitable for your dietary needs.
Conclusion
Polenta with Wild Mushrooms, Garlic, and Sage is a hearty and refined dish that beautifully combines creamy polenta with the earthy richness of wild mushrooms. Whether as a comforting main course or an elegant side, this recipe offers a delightful and satisfying experience, perfect for any meal. Enjoy the comforting flavors and rustic charm of this exquisite dish!
PrintPolenta with Wild Mushrooms, Garlic, and Sage
- Total Time: 0 hours
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Polenta with Wild Mushrooms, Garlic, and Sage is a comforting and elegant dish, combining creamy polenta with savory wild mushrooms sautéed with garlic and sage. Ideal for cozy dinners or special occasions, it offers a rich and flavorful dining experience.
Ingredients
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 Mushrooms:
- 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, reduce heat to low, and cook for 25-30 minutes, stirring occasionally until smooth and thick. Add butter, Parmesan, and season with salt and pepper. Keep warm.
- Cook the Mushrooms: Heat olive oil and butter in a skillet over medium-high heat. Sauté garlic for about 30 seconds. Add mushrooms and cook for 7-10 minutes until golden and tender. Season with salt, pepper, and sage. Optionally deglaze with white wine or broth, cooking off the liquid for 2-3 minutes.
- Assemble the Dish: Spoon polenta onto plates or into bowls. Top with mushrooms, garnish with parsley, and add extra Parmesan if desired.
- Serve: Enjoy immediately with additional Parmesan and fresh sage for garnish.
Notes
- For a richer texture, adjust the amount of butter and cheese in the polenta.
- If using dried sage, reduce the amount as it is more concentrated than fresh.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg