Creamy Polenta with Mushrooms

Creamy Polenta with Mushrooms

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4 Servings

This Italian-inspired, vegetarian main dish meal tops soft and creamy polenta with a delicious broccoli and garlic mixture, and Gorgonzola cheese. 


  • 1 tablespoon olive oil
  • 1 piece bacon, diced
  • 3 cloves garlic, minced
  • 1-1/4 cups thinly sliced mushrooms (oyster, shitake, baby portobellas)
  • 1/4 cup dry vermouth
  • Italian flat-leaf parsley, torn for serving
  • sea salt and freshly ground black pepper, to taste
  • 4 cups whole milk
  • 1 cup polenta


  1. Place the olive oil into a large sauté pan over medium heat. Once it begins to shimmer, add the bacon, garlic, mushrooms and a few pinches of salt, and sauté the mixture for 6 minutes. Add the vermouth and simmer the mixture for 1 minute.
  2. In the meantime, pour the milk into a large saucepan and bring to a boil. Add the polenta and a few pinches of salt, and then whisk the mixture vigorously over medium-low heat for 2 minutes. Thin with additional milk if needed.
  3. Serve the polenta in shallow bowls topped with the mushroom mixture and garnished with the parsley.

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