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Easy Creamy Polenta Recipe with Portobello Mushrooms

Chef Randy , On November 29, 2022


Italian Polenta Recipe with Portobello Mushrooms

Italian polenta makes a satisfying and delicious base for many of our favorite main courses. Simple, sautéed mushrooms, a hearty ragout, meat sauce, braised short ribs… you name it. The method outlined here makes it easy to cook a creamy, tasty polenta recipe that you can use for whatever suits your fancy. This Polenta recipe is with sautéed portobello mushrooms as I find it to be a perfect companion and so easy to do. With more time and effort, a mushroom ragout or slow cooked roast would be my choice.

Equipment used in making this polenta with portobello recipe:

Cooking Equipment

Cooking Equipment.

  • Large pot

  • Knife

  • Wooden spoon

  • Whisk

  • Measuring cups and spoons

Ingredients for this polenta recipe:

Polenta Recipe

Mushroom Polenta Recipe Ingredients.

Ingredients for this portobello mushrooms:

  • 1 or 2 large portobello caps

  • ¼ yellow onion, minced

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • Salt and pepper to taste

Polenta cooking instructions

  1. In a large pot, add the stock and bring to a boil

  2. Add the polenta and whisk until well blended

  3. Reduce the heat to medium and continue to stir for about 1 minute.

    Polenta Recipe

    Mushroom Polenta Recipe Cooking.

  4. Cover the pot and cook on medium heat for about 30 minutes.

  5. Whisk the polenta every so often (maybe every 7 or 8 minutes)

  6. When the polenta has cooked for 30 minutes, add the butter, cream and salt and stir to blend well.

  7. Adjust taste with more salt if desired.

  8. Serve as a bed for the sautéed mushrooms.

Sautéed portobello mushroom cooking instructions:

  1. Slice the portobello mushrooms fairly thin.

  2. Heat a large skillet on high.

  3. Add the butter and olive oil to the skillet, let it get hot.

  4. Add the mushrooms and toss.

    Sautéed Mushroom Recipe

    Sautéed Mushroom Recipe.

  5. Sauté until the mushrooms have cooked well and begin to caramelize.

  6. Season to taste with salt and pepper.

  7. Serve hot over the polenta.

Chef Randy

After graduating from LeCordon Bleu at the top of his class Chef Randy dove head-first into a culinary career working in many top-tier restaurants including the Golden 1 Center Arena as a lead cook. He later owned and operated a mobile woodfired pizza concept where he championed whole and natural ingredients. Chef Randy is passionate about healthy food and developing relationships with local providers for true farm-to-fork food production.