Polenta with Wild Mushrooms, Garlic, and Sage

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. Can I use instant polenta?
    • Yes, instant polenta will cook faster, typically in about 5-10 minutes.
  2. What can I use instead of wild mushrooms?
    • Regular button or cremini mushrooms can be used if wild mushrooms are unavailable.
  3. How do I avoid lumps in polenta?
    • Whisk continuously while adding polenta to boiling liquid and cook slowly to ensure smooth texture.
  4. Can this dish be made ahead of time?
    • Yes, prepare the polenta and mushrooms ahead of time and reheat before serving.
  5. How do I make this dish spicier?
    • Add a pinch of red pepper flakes or a dash of hot sauce to the mushrooms.
  6. What can I serve with this dish?
    • It pairs well with a simple green salad or as a side to grilled meats.
  7. Can I freeze the leftovers?
    • Polenta can be frozen, but the texture may change. Mushrooms are best enjoyed fresh or refrigerated.
  8. How can I make the polenta creamier?
    • Add more butter or cheese for a richer texture.
  9. What if I don’t have white wine?
    • Use vegetable broth or water to deglaze the pan.
  10. 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!

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Polenta with Wild Mushrooms, Garlic, and Sage


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  • Author: khaoula belabess
  • 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

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 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

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