Polenta with Mushrooms
Years ago, when we lived in Chicago, one of our favorite restaurants was Vinci on Halsted. We returned often, for evenings with friends or quiet date nights. Their menu featured a memorable appetizer: Polenta con Funghi. We always started our meal with that creamy polenta topped with mushrooms. The waiter would bring a small card showing how many times that dish had been served — I still have one of those cards from a visit, and on its back our friend Carol once scribbled her balsamic berry sauce recipe. Those meals bring back fond memories.
When I had some leftover polenta, I tried reproducing that dish at home. I initially froze leftover polenta, planning to thaw and slice it, but it became watery and fell apart in the pan. So this time I made a fresh batch of basic polenta, spread it in a pan and chilled it until firm — that made slicing and frying much easier.
For the mushrooms I used creminis, but any variety or a mix works well. I sautéed them with a bit of shallot and fresh thyme, deglazed the pan with white wine and chicken stock, then finished the sauce with a splash of heavy cream. The chilled polenta was cut into rounds, fried in olive oil and butter until golden and crisp, and then topped with the rich mushroom mixture. It made a satisfying dinner alongside roasted cauliflower — yes, even Meathead went vegetarian that night.
This preparation is simple yet full of flavor, perfect for entertaining or for an effortless weeknight meal served with a crisp green salad. Each bite brings back memories of home, friends, and evenings at Vinci on Halsted.
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 a mix), 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 pepper
- Chopped fresh parsley, for garnish
Instructions
- Prepare the polenta: Bring 4 cups water to a boil with a good pinch of salt. Slowly whisk in 1 cup polenta, stirring constantly until it begins to thicken. Lower the heat and simmer, stirring occasionally, until the polenta is very thick and fully cooked, about 40 minutes. Spread the polenta evenly in a lightly sprayed 9 x 12-inch sheet pan. Cool, cover with plastic wrap, and refrigerate for at least 2 hours or overnight to firm up.
- Cut the chilled polenta into rounds, triangles, or squares and set aside.
- Make 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 the liquid has mostly evaporated and the mushrooms are glossy. Add the sliced shallot, season with salt and pepper, and cook 2–3 minutes. Pour in the wine and chicken stock, increase the heat, and reduce until the liquid is about half. Stir in the cream and simmer briefly until the sauce is slightly thickened. Adjust seasoning to taste.
- Cook the polenta: In a nonstick skillet heat about 2 tablespoons olive oil and 2 tablespoons butter. Fry the polenta pieces carefully until golden and crisp, about 5–6 minutes per side; the centers should remain slightly soft. Drain briefly 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 and enjoy.