Creamy Cheesy Polenta with Sauteed Mushrooms




Creamy Cheesy Polenta with Mushrooms

Servings 4


  • Mushrooms:
  • 2 cups mixed mushrooms, sliced
  • 2 tablespoons butter, melted
  • 1 tablespoon extra-virgin olive oil
  • 1 head of garlic, halved
  • 3-4 sprigs, fresh thyme
  • 1 tablespoon dry sherry or white wine
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • Polenta:
  • 4 cups chicken/veggie broth or water
  • 1 teaspoon salt
  • 1 cup yellow fine cornmeal
  • 2-4 tablespoons butter of preference
  • ½ cup grated parmesan
  • ¼ teaspoon black pepper
  • ½ cup grated brie, fontina, manchego or cheese of preference (optional)
  • 5-6 fresh sage leaves (optional)
  • Porcini Butter: (optional)
  • ½ ounce dried porcini mushrooms
  • 8 tablespoons 1 stick salted butter, at room temperature
  • 1 teaspoon kosher salt



    Brush the caps off and remove stem of each mushroom with paper towel. Discard the stems and slice the caps. Trim the ends off the wild mushrooms and cut in half, rough chop or leave whole.

    • Oven Roasted Method:
    • Preheat oven to 350º Fahrenheit.
      In a large baking dish or oven-proof skillet, add mushrooms, butter, olive oil, garlic,
      thyme, dry sherry, and black pepper; toss to combine. Roast for 30 minutes, or
      until mushrooms are tender and browned. Set aside.
    • Sauter Method:

    Heat large skillet (I prefer my cast iron), add olive oil until hot but not smoky. Add larger mushrooms first and thyme; cook over medium heat about 5-6 minutes, (giving the pan a few shakes but not over stirring) until mushrooms are caramelized and golden. Add in sherry and deglaze pan. Add garlic and smaller mushrooms (if any) and cook for 1 to 1½ minutes. Add butter, swirl around pan for 1 minute until mushrooms are fully coated. Remove thyme and garlic. Season with salt and pepper.


      • Pour the broth or water and salt into a medium-size saucepan and bring to a boil. Lower the
        heat to medium-low and slowly whisk in the cornmeal. Cover, and cook, stirring
        frequently, until the polenta is soft and thick about 25-30 minutes. Remove
        polenta from heat, add butter and grated parmesan, and black pepper; whisk
        until very smooth. Keep warm and then just before serving, add optional cheese
        if using. If the polenta seems a little thick you can add a tablespoon of very
        hot broth or water.
      • To assemble, spoon the polenta into a bowl, add the mushrooms, and garnish with fried sage (if using).


        Note: Sprinkle with The Mad Table Porcini Salt for extra flavor!