Polenta With Mushroom Sauce

This mushroom sauce over home-made polenta elevates the flavor of your side dish.

October 1, 2012

Serves: 4
Prep:   15 min
Cook:   22 min
Total:  37 min


  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 pound portobello or cremini mushrooms, stems removed and thinly sliced
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon cornstarch
  • 3 cups chicken broth
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon salt
  • 1/2 cup cornmeal
  • 1/3 cup (1 1/2 ounces) grated Parmesan cheese



Polenta Toasts: You can double the polenta recipe to make planned leftovers. Spread the leftover polenta in an even layer in a baking dish coated with nonstick spray. Cover and refrigerate for at least 3 hours or up to 24 hours. Cut the polenta into 2 1/2" to 3" squares, then into triangles. Place on a baking sheet coated with nonstick spray. Bake in a 400°F oven for 10 minutes per side, or until golden. Serve as an appetizer topped with chopped roasted bell peppers or eggplant or as a starchy accompaniment to soups and stews.


1. Coat a medium  skillet with organic spray. Add the onion and garlic. Cook, stirring occasionally, over medium heat for 2 to 3 minutes, or until fragrant. Add the mushrooms and rosemary. Cover and cook, stirring occasionally, for 4 minutes, or until the mushrooms have released some liquid. Uncover and cook for 4 minutes, or until the mushrooms start to brown.

2. Meanwhile, place the cornstarch in a small bowl. Gradually whisk in 1 cup of the broth until blended. Add to the skillet along with the vinegar. Cook, stirring constantly, for 3 to 4 minutes, or until thickened. Add the mustard and salt. Stir to mix. Reduce the heat to low.

3. Place the cornmeal in a large saucepan. Gradually add the remaining 2 cups broth, stirring constantly, until smooth. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes, or until the mixture boils. Reduce the heat to low. Cook, stirring occasionally, for 3 to 4 minutes, or until thick and creamy. Remove from the heat. Stir in the Parmesan. Serve the polenta topped with the mushroom sauce.

Nutritional Facts per serving

Calories             241.2 cal
Fat                    9.4 g
Saturated fat      5.3 g
Cholesterol         26.4 mg
Sodium              1018.3 mg
Carbohydrates    23.9 g
Total sugars        3.8 g
Dietary fiber       3.2 g
Protein               16.7 g

Healhy Recipe Courtesy of Rodale Recipe Finder

Photo: (cc) wonderyort/flickr