Cheese Polenta With Mushroom Rosemary Sauce Recipe

Name: Cheese Polenta With Mushroom Rosemary Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 1 1/2 cups vegetable stock; 1 cup polenta; 1 cup coarsely grated Parmesan cheese; None None Flour; None None Vegetable oil, for deep-frying; None None FOR THE MUSHROOM ROSEMARY SAUCE; 6 tbsp (3/4 stick) butter; 10 oz oyster mushrooms, halved; 14 oz cremini mushrooms; 10 oz button mushrooms, halved; 2 tbsp fresh rosemary; 1/4 cup dry white wine; 1/2 cup sour cream; 2 tsp Worcestershire sauce; 2 tsp Dijon mustard

Servings: persons

1 cup milk
1 1/2 cups vegetable stock
1 cup polenta
1 cup coarsely grated Parmesan cheese
None None Flour
None None Vegetable oil, for deep-frying
None None FOR THE MUSHROOM ROSEMARY SAUCE
6 tbsp (3/4 stick) butter
10 oz oyster mushrooms, halved
14 oz cremini mushrooms
10 oz button mushrooms, halved
2 tbsp fresh rosemary
1/4 cup dry white wine
1/2 cup sour cream
2 tsp Worcestershire sauce
2 tsp Dijon mustard

1
Grease an 11 x 7-inch baking pan and line bottom and sides with parchment paper.
2
Place the milk, stock and 1 1/2 cups water in a large saucepan on medium heat. Bring to a boil. Add the polenta in a slow stream, stirring. Cook, stirring, for about 10 mins or until the polenta is thick. Stir in the cheese.
3
Press the mixture into the prepared pan. Set aside to cool. Cover and refrigerate until chilled. (Can be made 1 day ahead and refrigerated, covered).
4
Turn out the polenta and cut into triangles. Toss the triangles in flour; shake away the excess flour.
5
Heat the oil in a large skillet on medium heat. Deep-fry the polenta until browned. Drain on paper towels.
6
For the mushroom rosemary sauce, heat the butter in a large saucepan on medium-high heat. Cook the mushrooms and rosemary, stirring, for 2 mins. Add the remaining ingredients and cook, stirring, until the mushrooms are soft.
7
Serve the polenta with the mushroom rosemary sauce.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup milk, 1 1/2 cups vegetable stock, 1 cup polenta, 1 cup coarsely grated Parmesan cheese, and more.

Yes, Cheese Polenta With Mushroom Rosemary Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Polenta With Mushroom Rosemary Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions