Real Recipes From Real Home Cooks ®

creamy polenta with wild mushrooms

a recipe by
barbara lentz
beulah, MI

Creamy cheesy mushroomy deliciousness

serves 2-4
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For creamy polenta with wild mushrooms

  • 1/2 c
    polenta or cornmeal
  • 2/1/2 c
    heavy cream
  • 2 Tbsp
    grapeseed oil
  • 1/4 c
    each chopped shiitake mushrooms, trumpet mushrooms, oyster mushrooms, and cremini mushrooms
  • 4 clove
    garlic minced
  • 1 md
    shallots chopped
  • 1
    bay leaf
  • 1/4 c
    white wine
  • 3 Tbsp
    parmigiano -reggiano cheese grated
  • 2 Tbsp
  • microgreens

How To Make creamy polenta with wild mushrooms

  • 1
    Put the polenta and the heavy cream in a large saucepan and bring to a boil. Reduce heat to a low simmer and simmer 45 minutes. If using instant polenta follow package directions.
  • 2
    In a large saute pan add the oil. Once the oil is hot add the mushrooms and saute about 10 minutes. Add the garlic, shallots and bay leaf and cook 3 more minutes. Add the white wine and stir up any brown bits on the bottom of the pan. Let moisture evaporate. Remove from heat and season with salt and pepper
  • 3
    Add the cheese and butter to the polenta and stir until melted.
  • 4
    To serve arrange the polenta on a plate and top with mushrooms. Add more cheese if desired and garnish with microgreens.

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