Polenta with Wild Mushroom Sauce
Indulge in the rich, earthy flavors of Polenta with Wild Mushroom Sauce, a comforting and elegant dish perfect for weeknight dinners or special occasions. This recipe features creamy, Parmesan-infused polenta as the perfect base for a luscious sauce made with a medley of wild mushrooms, aromatic shallots, garlic, and fresh thyme. A splash of white wine and a touch of heavy cream elevate the sauce to gourmet status, while the garnish of fresh parsley adds a vibrant finish. Ready in just under an hour, this vegetarian recipe is easy to prepare yet full of depth and sophistication. Whether you're hosting a dinner party or looking to treat yourself, this recipe will make any meal feel like a celebration.
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 2 whole Shallots (minced)
- 3 whole Garlic cloves (minced)
- 12 ounces Wild mushrooms (such as cremini, shiitake, or oyster, sliced)
- 1 teaspoon Thyme leaves (fresh)
- 0.5 cup White wine
- 1 cup Vegetable stock
- 0.25 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil over medium-high heat.
Gradually whisk in the polenta, reducing the heat to low. Cook while stirring frequently to prevent lumps, for about 20-25 minutes, until creamy and thickened.
Remove the saucepan from heat and stir in unsalted butter and grated Parmesan cheese. Cover to keep warm while you prepare the mushroom sauce.
In a large skillet, heat olive oil over medium heat. Add minced shallots and garlic. Cook, stirring, for 2-3 minutes until softened and fragrant.
Add the sliced wild mushrooms and thyme leaves to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the mushrooms are browned and tender.
Pour in the white wine and let it simmer for 2-3 minutes, allowing the liquid to reduce by half.
Stir in the vegetable stock and heavy cream. Let the sauce simmer gently for 5-7 minutes until it thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
To serve, spoon the creamy polenta onto plates or shallow bowls. Top with the wild mushroom sauce and garnish with chopped fresh parsley.
Serve immediately and enjoy your Polenta with Wild Mushroom Sauce!
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 7801 mg | 339% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 10.4 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2775 mg | 213% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2109 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
