Polenta & Mushroom Sauce

Polenta is a staple in Northern Italian food. In this recipe, it serves as a base for a rich mushroom sauce.

Polenta & Mushroom Sauce
Servings: 4 Prep 15 mins Bake 350°F 40 mins Cook 27 mins


  • 1 cup dry polenta
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 cup dried porcini mushrooms
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 10 ounces white mushrooms, sliced
  • 3 tablespoons flour
  • 1/2 cup low-sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes with basil, garlic & oregano (such as Del Monte), drained

Make It

1. Heat oven to 350 degrees . Place polenta in an 8 x 8 x 2-inch baking dish and stir in 31/2 cups water and 1/4 teaspoon each salt and pepper. Bake at 350 degrees for 40 minutes or until most of the water has been absorbed. Stir in Parmesan cheese.

2. Place porcini in a small bowl; cover with 1 cup very hot water. Soak for 15 minutes, then remove with a slotted spoon and chop; set aside. Reserve mushroom soaking water.

3. Heat oil in a large nonstick skillet over medium heat. Cook shallot 3 minutes. Add white mushrooms to pan; sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook 7 minutes. Stir in flour and cook 2 minutes, stirring constantly. Whisk chicken broth, chopped porcini, mushroom liquid and diced tomatoes into skillet. Simmer over medium heat for 15 minutes. Spoon mushroom sauce over polenta.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 350, Fat, total (g): 10, chol. (mg): 11, sat. fat (g): 3, carb. (g): 50, fiber (g): 5, pro. (g): 15, sodium (mg): 1054, Percent Daily Values are based on a 2,000 calorie diet.