Creamy Polenta with Mushrooms & Sage
Silky polenta stirred with butter and cheese, topped with sautéed mushrooms and crispy sage. A cozy Italian-inspired dinner that tastes like comfort.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1 cup whole milk
- 1.5 cups vegetable broth
- ½ cup polenta (cornmeal)
- 8 oz mushrooms (cremini or button), sliced
- ½ cup Parmesan cheese, grated
- 8 leaves fresh sage leaves
Instructions
- 1
Bring milk and broth to a simmer in a large skillet over medium heat, stirring occasionally.
- 2
Slowly pour polenta into the simmering liquid while stirring constantly to avoid lumps.
- 3
Reduce heat to medium-low and cook, stirring frequently, until polenta pulls away from the pan sides, ~10 minutes.
- 4
While polenta cooks, sauté mushrooms in a separate skillet over medium-high heat with a pinch of salt until golden, ~5 minutes.
- 5
Stir butter, Parmesan, and a pinch of salt and pepper into the cooked polenta until smooth and glossy.
- 6
Divide polenta between bowls, top with mushrooms and crispy sage, drizzle with olive oil, and serve immediately.
Tools you’ll need
- large skillet (12-inch)
- separate medium skillet (10-inch)
- wooden spoon
- grater (for Parmesan)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
