Creamy Polenta with Mushroom Sauce

Creamy Polenta with Mushroom Sauce

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 2 Servings

Polenta makes the perfect creamy base for this hearty vegetarian dish made with a flavorful wine and mushroom sauce.


  • 1 tablespoon olive oil
  • 1 (8-ounce) portobello mushroom, stem removed and sliced (2-1/2 cups)
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons dry red wine
  • 2 teaspoons snipped fresh oregano
  • 3 plum tomatoes, chopped
  • 1/3 cup polenta
  • 1/3 cup shredded Havarti cheese (1-1/2 ounces)


  1. Cook the polenta according to package directions and then stir in the cheese after cooking.
  2. In the meantime, place the olive oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the mushroom, onion, and garlic, and sauté the mixture for 5 minutes. Stir in the wine and bring the mixture to a boil.
  3. Cover the pan and simmer the mushroom sauce for 5 minutes before adding the tomatoes and oregano. Bring the mixture back to a simmer and then remove from the heat.
  4. Divide the polenta between 2 plate and then top with the mushroom sauce. Serve immediately.


Comments on "Creamy Polenta with Mushroom Sauce"