Polenta with Mushrooms
Years ago, when we lived in Chicago, one of our favorite restaurants was Vinci on Halsted. We returned often for dinners with friends or for date nights. Their appetizer Polenta con Funghi was always our first order. The server would bring a little card noting how many times the dish had been served; I still have one of those cards. Our friend Carol once wrote her balsamic berry sauce recipe on the back of it—those are happy memories.
Recently I had leftover polenta and wanted to recreate that appetizer. I tried freezing some previously cooked polenta to slice later, but it thawed into a watery mess and fell apart in the pan. The better approach was to make a fresh batch of basic polenta, spread it in a shallow pan to cool, and chill it thoroughly. Once firm, it holds up well for slicing and pan-frying.
I used cremini mushrooms, but any variety or a mix will work. I sautéed them with a little shallot and fresh thyme, deglazed the pan with white wine and chicken stock, and finished the sauce with a splash of heavy cream. The chilled polenta was cut into rounds, then fried in olive oil and butter until golden and crisp on the outside while still tender inside. We served it with roasted cauliflower—an easy vegetarian dinner that felt special.
This dish is simple, full of flavor, and ideal for entertaining or a relaxed weeknight meal paired with a green salad. Each bite brings back memories of home, friends, and that beloved appetizer at Vinci.
Best, Kelly
Polenta with Mushrooms
Polenta with Mushrooms
Ingredients
- 1 cup polenta
- 4 cups water
- 1 tablespoon butter, plus more for frying
- 1 tablespoon olive oil, plus more for frying
- 1 pound cremini mushrooms (or your preferred variety), cleaned and sliced
- 1 tablespoon fresh thyme, chopped
- 1 large shallot, thinly sliced
- ½ cup white wine
- ½ cup chicken stock
- 2 tablespoons heavy cream
- Kosher salt and freshly cracked black pepper
- Chopped fresh parsley for garnish
Instructions
- Make the polenta: Bring 4 cups of water to a boil and add a good pinch of salt. Slowly whisk in 1 cup polenta, stirring constantly until it begins to thicken. Reduce heat to low and cook about 40 minutes, stirring occasionally, until the polenta is very thick and fully cooked. Spread it evenly in a lightly sprayed 9 x 12-inch sheet pan. Cool, cover, and refrigerate for at least 2 hours or preferably overnight so it firms up.
- Cut the chilled polenta into rounds, squares, or triangles as desired. Set aside while you prepare the mushrooms.
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the mushrooms and thyme and cook until most of the liquid has evaporated and the mushrooms are glossy. Add the sliced shallot, season with salt and pepper, and cook 2–3 minutes more. Pour in the wine and chicken stock, raise the heat, and reduce the liquid by half. Stir in the cream and simmer briefly until the sauce is slightly thickened. Adjust salt and pepper to taste.
- Heat about 2 tablespoons olive oil and 2 tablespoons butter in a nonstick skillet. Fry the polenta rounds carefully until golden and crisp on each side while the center remains soft, about 5–6 minutes per side. Watch for sputtering and drain the cooked rounds on paper towels.
- To serve, place one or two polenta rounds on a plate, spoon the mushroom mixture over them, and sprinkle with chopped parsley. Serve warm.