Looking for a delicious side dish that delivers big on flavor and whips up in minutes? Then look no further than our Extra-Creamy Mushroom Polenta recipe. To start, we brown mushrooms in butter then add a splash of wine to create a savory pan sauce that’s ready in practically no time. Next, instant polenta is simmered in a mixture of chicken stock and half-and-half to create a rich cooking liquid full of flavor. Then for a decadent finish, nutty Parmesan cheese is stirred in and the whole thing gets topped with the succulent mushroom sauce. Once you’ve tasted this dish, you’ll never go back to plain old polenta again! Pair it with your favorite roast chicken recipe, pot roast or pork chops. Or simply top it with sliced grilled chicken, a juicy steak or even a hearty stew. Any way you serve it, this tasty side dish is bound to become a new family favorite — let us know how you like it in the comments below!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 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
Instructions
PrintIn nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook, stirring, until browned, 5 min., adding garlic during last 30 sec. of cooking. Add wine to skillet. Cook, stirring, until slightly reduced, about 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.
Nutrition
- Calories: 410
- Fat: 185 gram
- Saturated Fat: 11 gram
- Protein: 16 gram
- Carbohydrate: 45 gram
- Fiber: 4 gram
- Cholesterol: 55 mg
- Sugar: 4 gram
- Sodium: 700 mg
