Creamy Polenta with Mushroom Sauce Recipe

Name: Creamy Polenta with Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups (2 L) water; 1 tablespoon sea salt; 2 cups (325 g) medium-coarse polenta; 4 tablespoons olive oil; 1 medium onion, peeled, halved, and sliced (about 1 1/2 cup); 3 (14-ounce or 400-g) cans diced tomatoes (42 ounces or 1,200 g); 2 cloves garlic, peeled and halved; 1/2 ounce (15 g) dried mushrooms, soaked in hot water and finely chopped (about 1/4 cup); 1/2 bunch chopped fresh basil leaves (about 1/2 cup); Sea salt and freshly ground black pepper; Freshly grated Parmigiano or Romano cheese

Servings: persons

8 cups (2 L) water
1 tablespoon sea salt
2 cups (325 g) medium-coarse polenta
4 tablespoons olive oil
1 medium onion, peeled, halved, and sliced (about 1 1/2 cup)
3 (14-ounce or 400-g) cans diced tomatoes (42 ounces or 1,200 g)
2 cloves garlic, peeled and halved
1/2 ounce (15 g) dried mushrooms, soaked in hot water and finely chopped (about 1/4 cup)
1/2 bunch chopped fresh basil leaves (about 1/2 cup)
Sea salt and freshly ground black pepper
Freshly grated Parmigiano or Romano cheese

1
Bring water and salt to a boil in a large pot over high heat.
2
Slowly add polenta in a steady stream, stirring continuously with a long wooden spoon.
3
Lower heat to a gentle boil and continue stirring 30 minutes or until polenta pulls away from the sides and is not gritty.
4
You may need to use more water as it cooks.
5
Use boiling water.
6
Cover pot with buttered waxed paper and place in a warm-water bath.
7
Polenta stays hot up to 3 hours.
8
Make sauce: Heat oil in a large skillet over medium-high heat; add onion and cook, stirring occasionally, 10 minutes or until onion begins to carmelize; stir in tomatoes, garlic, and mushrooms, reduce heat to medium-low, and cook, uncovered, 15 minutes; stir in basil, salt, and pepper.
9
Pour hot polenta onto a clean, unfinished wooden table or a large chopping board, 18 x 18 inches (45 cm x 45 cm), and shape into a thick circle.
10
Make a 4-inch (10-cm) indent in the center, pour in tomato sauce, and sprinkle with cheese.
11
Variations:
12
Let cool and then slice into pieces for frying.
13
Mix in diced mozzarella or fontina cheese.
14
Use half water and half milk to make dish more flavorful.
15
Cut into slices, put overlapping in buttered baking pan, drizzle with olive oil, and top with lots of grated Parmiggiano cheese.
16
Bake at 400F (200C) until browned.

160

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 8 cups (2 L) water, 1 tablespoon sea salt, 2 cups (325 g) medium-coarse polenta, 4 tablespoons olive oil, and more.

Yes, Creamy Polenta with Mushroom Sauce falls under the General 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!

Creamy Polenta with Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions