Everyday Kitchen

Italian · Dinner

Polenta with Mushrooms

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

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

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Polenta with Mushrooms one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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