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Polenta and Mushrooms

Polenta and Mushrooms
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Polenta and Mushrooms


Polenta and Mushrooms: Perfect for a hectic week or an easy weekend.

You can get fancy with varieties of mushrooms, cheeses or whatever else your heart desires. I used Mycopia Chef’s Mushroom Sampler that included Alba Clamshell, Trumpet Royale, Brown Clamshell, Forest Nameko, Velvet Pioppini, and Maitake Frondosa.

There are different types of polenta based on the grain. I used instant polenta and it works perfectly. If you have the time to make the longer version go for it and make sure to time it with the roasted mushrooms. It’s all personal preference and what works for you and your schedule.  When I am short on time the instant polenta does the trick. I included directions for regular Polenta below so you have both options. The timing will depend on the grain of polenta you are using.



Instant Polenta
Water 1 cup
Chicken broth 2 cups
Butter 2 tablespoons, plus more for serving
Instant Polenta, 1 (9.2-ounce) box
Salt 1 teaspoon
Grated (or shredded) Parmigiano 1/2 cup

Water 4 cups
Chicken broth 2 cups
Polenta 2 cups
Grated (or shredded) Parmigiano 1/2 cup

Mushroom Mix
Mixed mushrooms lb. sliced
Olive Oil
Salt and Pepper
Arugula, Handful
I added Arugula to the baking pan for the last 5 minutes for garnish


Preheat to 325 degrees
In a bowl season the sliced mushrooms with salt and pepper. Next, toss the mushrooms with olive oil to lightly coat them. Lay them out on a baking sheet nicely spread apart. Place on the upper rack in the oven and roast until crisp around the edges.

Instant Polenta: While the mushrooms are roasting bring water, broth and butter to a boil. Slowly whisk in polenta, continuously stirring for smoothness. Continue to cook until it begins to thicken, about 1 to 2 minutes. Remove from heat and stir in cheese. Serve immediately topped with roasted mushrooms. Salt, pepper and cheese to your taste.

Polenta: Bring water and  broth to a boil and then add the salt. Reduce the heat and simmer and slowly whisk in polenta, continuously stirring for smoothness. With a wooden spoon continue to stir the polenta over low to moderate heat until it thickens and pulls away. This may take 25 to 50 minutes depending on the grain of polenta you are using. Salt, pepper and cheese to your taste. For the best results never stop stirring the polenta until you remove it from the heat.


If you are using regular polenta roast the mushrooms midway since this version of polenta takes longer.

Keywords: Meals, Italian Dishes, Polenta and Mushrooms

For more check out my other Italian Dishes!

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