Polenta with Wild Mushroom Sauce

Polenta with Wild Mushroom Sauce Recipe
Photo: Howard L. Puckett; Styling: Connie Formby
Don't limit yourself to this Wild Mushroom Sauce: Polenta can be served with other hearty sauces, too.


6 servings (serving size: 2 polenta slices, 1/3 cup mushroom sauce, 1 1/2 teaspoons parmesan cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 178
Caloriesfromfat 21 %
Fat 4.2 g
Satfat 1 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 6 g
Carbohydrate 30 g
Fiber 2.9 g
Cholesterol 2 mg
Iron 2.7 mg
Sodium 359 mg
Calcium 69 mg


1 1/3 cups yellow cornmeal
1/2 teaspoon salt
4 cups water
Vegetable cooking spray
1 tablespoon olive oil
2 garlic cloves, minced
2 thyme sprigs
1 rosemary sprig
6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
1 cup canned crushed tomatoes
1/3 cup dry white wine
3 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
3 tablespoons (3/4 ounce) fresh grated Parmesan cheese
Thyme sprigs (optional)


Place the cornmeal and 1/2 teaspoon salt in a large saucepan. Gradually add water, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 15 minutes, stirring frequently. Spoon the polenta into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray, spreading evenly. Press heavy-duty plastic wrap onto surface of polenta, and chill 2 hours or until firm.

Heat oil in a large nonstick skillet over medium heat. Add garlic, thyme sprigs, and rosemary sprig; cook 3 minutes or just until garlic begins to brown. Stir in mushrooms and next 5 ingredients (mushrooms through pepper); bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Discard the thyme and rosemary sprigs. Add parsley; cook, uncovered, 5 minutes. Remove from heat; set aside, and keep warm.

Invert polenta onto a cutting board; cut crosswise into 12 slices. Place slices on a baking sheet coated with cooking spray. Broil 5 minutes on each side or until golden brown.

Arrange 2 polenta slices on each of 6 individual serving plates. Top each with about 1/3 cup of mushroom sauce and 1 1/2 teaspoons of Parmesan cheese. Garnish with thyme sprigs, if desired.


Sandra Day,

Cooking Light

May 1995
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