Italian Dinner Italian Lunch

Polenta with Creamy Mushroom Sauce

This traditional Italian-inspired side dish is taken to a new level when topped with a rich and creamy mushroom sauce.

Great served as a side dish or hearty enough to eat on its own.






  • 32 oz)  chicken broth or vegetable broth
  • 1/2 cup heavy whipping cream
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter
  • 3 tablespoons shredded Parmigiano Reggiano cheese
  • 1 package (8 oz) sliced fresh mushrooms
  • 2 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon balsamic vinegar




In 3-quart saucepan, heat 2 1/2 cups of the broth and the whipping cream to boiling over medium-high heat.

Stir in cornmeal, salt and pepper.

Reduce heat; cover and cook about 5 minutes, stirring occasionally, until thickened.

Remove from heat; stir in 2 tablespoons of the butter and 2 tablespoons of the Parmesan cheese.

In 12-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat.

Add mushrooms and garlic; cook 4 to 5 minutes, stirring frequently, until mushrooms are tender and liquid is absorbed.

Stir in flour, rosemary and pepper flakes; mix well.

Slowly beat in remaining 1 1/2 cups broth and the vinegar with whisk; cook 2 to 4 minutes or until thickened.

Serve mushroom sauce over polenta; sprinkle with remaining 1 tablespoon Parmigiano Reggiano cheese.








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