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Side Dishes

Creamy Mushroom Polenta

For extra richness, we stirred wine into our make-ahead sauce, but you can sub in more broth if you prefer.

Serving Size:


Active Time:

25 min.

Total Time:

45 min.


  • 2 Tbs. butter
  • 8 oz. mushrooms, sliced
  • 1 clove garlic, minced
  • ⅓ cup white wine
  • 3 (14.5 oz.) cans lower-sodium chicken broth
  • 1½ cups half-and-half
  • 1½ cups instant polenta
  • 1½ cups shredded Parmesan


  1. In nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook, stirring, until browned, 5 min., adding garlic during last 30 sec. of cooking. Transfer to bowl; let cool. Cover; chill until ready to serve.
  2. When ready to serve, in skillet over medium-high, heat mushrooms. Add wine. Cook, stirring, 2 min. In pot, mix broth and half-and-half. Over medium-high heat, bring to boil; reduce heat to medium. Whisk in polenta and ¼ tsp. salt. Cook, whisking constantly, until thickened, 5 min. Stir in 1 cup Parmesan. Transfer to serving bowl. Top with mushroom mixture and remaining Parmesan.

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