Italian Dinner Italian Lunch

How to make Polenta with creamy Mushroom sauce

The Polenta with creamy mushroom sauce. This traditional Italian-inspired side dish is taken to a new level when topped with a rich and creamy mushroom sauce.

Great served as a side dish or hearty enough to eat on its own.


SERVINGS: Serves 6


  • 32 oz)  chicken broth or vegetable broth
  • 1/2 cup heavy whipping cream
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter
  • 3 tablespoons shredded Parmigiano Reggiano cheese
  • 1 package (8 oz) sliced fresh mushrooms
  • 2 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon balsamic vinegar



  1. In 3-quart saucepan, heat 2 1/2 cups of the broth and the whipping cream to boiling over medium-high heat.
  2. Stir in cornmeal, salt and pepper.
  3. Reduce heat. Cover and cook about 5 minutes, stir occasionally, until thickened.
  4. Remove from heat then stir in 2 tablespoons of the butter and 2 tablespoons of the Parmesan cheese.
  5. In 12-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat.
  6. Add mushrooms and garlic. Cook 4 to 5 minutes, stirring frequently, until mushrooms are tender and liquid is absorbed.
  7. Stir in flour, rosemary and pepper flakes. Mix them well.
  8. Then, slowly beat in remaining 1 1/2 cups broth and the vinegar with whisk. Cook 2 to 4 minutes or until thickened.
  9. Serve mushroom sauce over polenta. Sprinkle with remaining 1 tablespoon Parmigiano Reggiano cheese.







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