Polenta with Mushroom Sauce
Prep time
Cook time
Total time
Hearty and packed with flavour. This Italian dish is all you need in a winter day.
Recipe type: Main
Cuisine: Italian
Serves: 2
  • 1 cup of Polenta
  • 4 cups of water
  • Salt
Mushroom Sauce
  • 6 medium button Mushrooms
  • 40g of Porcini
  • 3 cloves of Garlic
  • Olive Oil
  • Salt
  • Pepper
  • Sage powder (or leaves) and oregano
  • ½ teaspoon of Truffle oil
  1. Soak the porcini mushrooms in 1 cup of hot water.
  2. In a large pot, bring the water to a brisk boil over medium-high heat.
  3. Slowly add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the water.
  4. Continue whisking until polenta has thickened for 5-10 minutes. Season with salt to your taste.
  5. Bring the heat down and cook the polenta for another 20-30 minutes with a lid half way open.
  6. Meanwhile, remove the porcini mushrooms from the water but don't throw that away.
  7. Chop them and keep them aside.
  8. Also chop the Button mushrooms.
  9. Chop the garlic finely and add to a large frying pan with olive oil.
  10. Sauté the garlic until lightly brown, add the mushroom and cook for 2-5 minutes until soft and a bit caramelised.
  11. Add the porcini mushrooms and stir.
  12. Now, season with salt and pepper.
  13. Add the sage and oregano to your taste.
  14. To create the sauce, add the porcini water and stir until all is incorporated.
  15. Now back to the polenta, check if it's cooked and creamy. If so, turn off the heat and serve immediately. Add the sauce on top and grate some parmesan on top or use nutritional yeast for a vegan option.
Recipe by Eat Yourself Green at http://eatyourselfgreen.com/2016/06/polenta-with-mushroom-sauce/