Crispy Polenta With Wild Mushrooms Recipe

Name: Crispy Polenta With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound wild mushrooms in season (I used 1/4 pound morels + 1/4 pound chanterelles); 1 pound prepared polenta (I let harden to form a square); 2 tablespoons butter; 2 tablespoons flour; 1 cup vegetable or chicken stock; 2 tablespoons heavy whipping cream; 1/8 cup shaved or grated parmesan; salt and pepper to taste; Egg over easy (optional); 2 tablespoons olive oil

Servings: persons

1
Heat the olive oil. Slice the polenta and crisp on both sides, while flattening the slices on the stove. This takes about 10 minutes per side. Set aside.
2
Melt butter in a pan and saute the mushrooms in the butter for about 5 minutes and let the juice release.
3
Take mushrooms out of the pan and add flour.
4
Stir until mix above has thickened.
5
Add the broth, let thicken and reduce heat.
6
Add the cream and cheese and stir.
7
Add the mushrooms back to the sauce. Add salt and pepper to taste.
8
Pour the mushroom sauce on top of the polenta.
9
In a separate pan, fry an egg so that the yolk remains runny and top off the polenta dish. Add black pepper as desired.

295

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 10 ingredients. The key ingredients include: 1/2 pound wild mushrooms in season (I used 1/4 pound morels + 1/4 pound chanterelles), 1 pound prepared polenta (I let harden to form a square), 2 tablespoons butter, 2 tablespoons flour, and more.

Yes, Crispy Polenta With Wild Mushrooms falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Polenta With Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions