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