Polenta With Creamy Mushroom Sauce

READY IN: 35mins
Recipe by Hey Jude

I love those convenient tubes of prepared polenta and always keep one on hand for quick and easy meals. This recipe has become one of our favorites...it's hearty enough for a main meal, served with steamed broccoli. I found this recipe in the Oct/Nov 2006 issue of EatingWell magazine.

Top Review by Lucky in Bayview

I can see why this is one of your favorite meals. This recipe is delicious and will go straight to my keeper file. I took delight in every single bite. I made a couple substitutions based on what I had on hand and I honestly can't imagine the recipe as written tasting any better, but I intend to find out. I used about 3/4 cup thinly sliced leek instead of onion, a combination of grated mozzarella, pepper jack and parmesan cheeses and a 1/4 t. of dried tarragon instead of fresh. So, so good. Thanks so much for posting the recipe.

Ingredients Nutrition


  1. Preheat oven to 400°. Coat a baking sheet with cooking spray.
  2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
  3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the mushrooms, salt and pepper and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
  4. Pour in the wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes.
  5. Stir in the sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon.
  6. Serve the sauce over the polenta.

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