Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield
6 servings

This is an easy and versatile side dish. The polenta is topped with a quick sauté of wild mushrooms (or use exotics, like shiitake and oyster, if wild are not available). If you replace the chicken broth with vegetable broth, this side dish can serve four as a vegetarian entrée. Garnish with sage sprigs.

How to Make It

Step 1

Melt butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Add mushrooms; cook 7 minutes or until moisture evaporates, stirring occasionally. Stir in parsley, sherry, sage, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute.

Step 2

Combine 2 cups water, bay leaves, and broth in a medium saucepan; bring to a boil. Gradually add polenta to pan, stirring constantly with a whisk. Reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Remove from heat; discard bay leaves. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and shredded cheese. Spoon 2/3 cup polenta onto each of 6 plates; top each serving with 1/2 cup mushroom mixture and 1 teaspoon shaved cheese.

Ratings & Reviews

Emz101's Review

bahibektoi
September 22, 2012
I love polenta, but this was missing something. The mushrooms were good, but the polenta lacked flavor, I would add garlic next time, I also threw in a can of cream corn since I like my polenta sweet and also used a good dash of molly mcbutter for a buttery flavor. This also made alot so I put half in a mold to make polenta cakes the next day.

bahibektoi's Review

user
November 15, 2009
I thought it was actually a bit boring. The mushrooms didn't have enough flavor to counterbalance the bland polenta. Maybe some garlic would improve it, but I will not be making this again.

DanaSam's Review

Emz101
February 11, 2009
This is a great side dish and if my boyfriend weren't a carnivore, I would serve it as a main dish. It is simple to make and great with salmon and a side of sautéed spinach.

user's Review

DanaSam
December 06, 2008
Our family loves polenta, so this is another great way to mix it up. I substituted half of the chicken broth with milk to give it a creamier flavor. We served this with Cl's pork tenderloin with paprika spice rub and Cl's spinach with raisins and pine nuts.