Polenta with Wild Mushrooms

Polenta with Wild Mushrooms

Serves 6

This satisfying vegetarian dish, served over creamy polenta, pairs delicious aromatics like garlic and leeks with fresh rosemary, tender mushrooms and crumbled Gorgonzola.

  • 1 cup polenta
  • 4 cups water
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon extra virgin olive oil
  • 3/4 pound button mushrooms, sliced
  • 3/4 pound shiitake mushrooms, stems removed, sliced
  • Salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 2 thinly sliced leeks, white and light green part only
  • 2 teaspoons minced fresh rosemary
  • 2 ounces Gorgonzola, crumbled
You must be signed in to use shopping lists. Sign in or create account

Bring water and salt to a boil. Add polenta and cook according to package directions. Meanwhile, heat olive oil in a large skillet (medium-high heat). Add sliced mushrooms, salt and pepper and sear until browned. Lower the heat to medium and cook until mushrooms begin to release their liquid. Add garlic and leeks and continue cooking until leeks are wilted and soft. Add rosemary and season with salt and pepper if needed. Set aside. When polenta is ready, serve immediately and top with mushrooms and crumbled Gorgonzola cheese.

To save time, you can prepare double the amount of polenta. Serve half for dinner, add different ingredients to the remainder, allow to set up and cool, and bake for breakfast the next morning.

Nutritional Info: 
Per Serving:210 calories (50 from fat), 6g total fat, 2g saturated fat, 10mg cholesterol, 200mg sodium, 33g carbohydrate (5g dietary fiber, 2g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion