Creamy Polenta with Mushrooms

Our Creamy Polenta with Mushrooms makes for a hearty vegetarian dish. Be sure to really mix the polenta thoroughly for a smooth and creamy texture.

Serves: Four
Time: 40 minutes


  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 500g mushrooms
  • 2 teaspoon chopped rosemary
  • 2 cups (500ml) vegetable stock
  • 1 tablespoon tomato paste
  • black pepper


  • 1 cup (250ml) light or no-fat milk
  • 3 cups (750ml) stock
  • 1 cup polenta
  • 2 teaspoons butter

In a large non-stick frying pan, heat oil over a low heat. Saute onion and garlic until softened, about 3-4 minutes. Raise the heat to medium high and cook the mushrooms, adding the rosemary and a pinch of salt. Cook for about 5-6 minutes. Add the stock, tomato paste and pepper, simmering for 10-15 minutes until the liquid has been reduced by half. Make the polenta: Using a medium-sized saucepan, bring milk and stock to a boil. Whisk in the polenta until thickened. Mix through with butter and serve immediately topped with the mushrooms.

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