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Creamy Mushroom Polenta

creamy mushroom polenta Serving
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Velvety smooth polenta topped with a rich mushroom, greens, and bean sauce – the ultimate comfort food with earthy flavors and creamy textures.

 

Ingredients

Scale
  • Polenta:
  • 3 cups water
  • Pinch of salt
  • ½ cup coarse cornmeal (polenta)
  • 2 tablespoons olive oil
  • Mushrooms, Greens & Beans:
  • 1 ounce dried mushrooms
  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 8 ounces fresh mushrooms, sliced
  • 2 cups chopped spinach or kale
  • ½ cup vegetable broth
  • 1 tablespoon all-purpose flour
  • 1 cup reserved mushroom soaking liquid
  • 1 can beans, drained and rinsed
  • 2 tablespoons reserved bean liquid
  • Salt and black pepper, to taste
  • Optional grated cheese

Instructions

  1. Soak dried mushrooms in boiling water for 20 minutes, then strain and reserve liquid.
  2. Cook polenta by bringing water to boil, adding salt, and gradually whisking in cornmeal until creamy (25-30 minutes), then stir in olive oil.
  3. For the topping, sauté onion in olive oil until soft, then add garlic and herbs.
  4. Add fresh and soaked mushrooms, cooking until browned.
  5. Stir in flour, cook briefly, then add broth and mushroom liquid.
  6. Add beans, bean liquid, and greens, simmering until thickened.
  7. Season with salt and pepper to taste.
  8. Serve polenta in bowls topped with mushroom mixture.

Notes

For extra creaminess, add a tablespoon of butter to the finished polenta. Store components separately for best results when reheating. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: creamy polenta, mushroom sauce, vegetarian main dish, comfort food, Italian-inspired, beans and greens

Find it online: https://www.joyliciousrecipes.com/creamy-mushroom-polenta/