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Italian · Dinner

Polenta with Mushrooms

VegEasy

Diet: Veg

Polenta with Mushrooms is a Italian dish. Stir the pot frequently to stop thick polenta sticking.

Prep
15 min
Cook
40 min
Total
55 min
Servings
4
Difficulty
Easy
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Polenta with Mushrooms.
Representative photograph of Polenta with Mushrooms. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Polenta

Mushrooms

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Polenta · About 40 min

  1. Boil water and salt from 250 g coarse polenta, 1000 ml water, ¾ tsp salt, 40 g butter, 60 g vegetarian hard cheese, grated. Whisk in cornmeal gradually; simmer 30–40 minutes, stirring, until smooth and tender.

    Check: Look for this result: smooth and tender.

Mushrooms · About 12 min

  1. Fry 30 ml olive oil, 500 g mushrooms, sliced, 15 g garlic, chopped, 1 tsp thyme, ¼ tsp salt in its oil 10–12 minutes until browned.

    Check: Look for this result: browned.

Finish · About 5 min

  1. Stir butter and cheese into polenta off heat. Spoon mushrooms over and serve immediately.

Tips

  • Stir the pot frequently to stop thick polenta sticking.
  • Judge Polenta with Mushrooms by the texture and doneness signs in its steps. Your pan and heat affect how long Polenta with Mushrooms takes to cook.

Substitutions

  • Use quick-cooking polenta and follow its shorter packet time.

Storage

  • Get perishable Polenta with Mushrooms into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Polenta with Mushrooms within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Polenta with Mushrooms to 74°C / 165°F, stirring or turning it for even heating. When Polenta with Mushrooms is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Polenta with Mushrooms includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Polenta with Mushrooms becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Polenta with Mushrooms one day ahead. For Polenta with Mushrooms, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Polenta with Mushrooms on the day of serving.

FAQ

What matters most when making Polenta with Mushrooms?

Stir the pot frequently to stop thick polenta sticking.

What can I substitute in Polenta with Mushrooms?

Use quick-cooking polenta and follow its shorter packet time.

Can I prepare Polenta with Mushrooms ahead?

Prepare the measured ingredients for Polenta with Mushrooms one day ahead. For Polenta with Mushrooms, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Polenta with Mushrooms on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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