Mushroom Polenta | SpiceTribe
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Mushroom Polenta

  • Prep Time Prep: 10 Mins
  • Cook Time Cook: 40 Mins
  • Serves Serves: 2-4
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes



Mushroom Polenta

Chef notes

Mushroom polenta is a childhood favorite. Such a delicious and satisfying meal and it is vegetarian! My go to polenta recipe is about 4 cups of liquid to 1 cup of polenta and half stock half milk. In this case I used mushroom stock.

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  • Prep time Prep time: 10 Mins
  • Cook time Cook time: 40 Mins
  • Total time Total time: 50 Mins
  • Serves Serves: 2-4
  • 10 oz mushrooms, quartered
  • 1 cup shallots, minced
  • 1 Tbsp chopped thyme
  • 1 Tbsp Porcini Paradiso
  • 1 cup stoneground polenta
  • 2 cups milk
  • 2 cups mushroom stock
  • Oil to coat the pan
  • Salt to taste
  • Parmesan, balsamic reduction, parsley
  • 2 Tbsp butter for polenta
Porcini Paradiso Italian Blend

Porcini Paradiso Italian Blend (Pre-Order)

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Step 1 -

Heat the sauté pan and add oil to coat the pan

Step 2 -

When the oil, is hot add the mushrooms

Step 3 -

Cook without stirring for 3-5 minutes or until caramelized on one side

Step 4 -

Add shallots and stir

Step 5 -

Add Porcini blend,thyme and salt

Step 6 -

Cook until fragrant about 1 minute before adding wine

Step 7 -

Make the polenta. In the other pot, combine milk, stock, and salt over medium-high heat and bring to a simmer. When it simmers, add the polenta and whisk to combine. Reduce heat to low and cook, whisking every few minutes. Make sure you scrape the bottom of the pan so it does not stick. Cook until liquid is absorbed and polenta is creamy, about 20- 30 minutes total. Remove from heat and stir in the butter

Step 8 -

Heat a couple bowls, reheat the mushrooms if needed and add polenta to the warm bowls followed by parsley, Parmesan and balsamic reduction. Enjoy!

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Things to remember

  • Polenta is very easy to make but it takes constant attention because as it thickens it can burn easily and you will have to start over.
  • Serving in a warm bowl is crucial because if polenta is added to a cold bowl or plate it thickens very quickly and will lose the creaminess you worked so hard for.
  • Feel free to use a variety of mushrooms here. Cook high heat and keep the wine close to deglaze the pan before the shallots and spices can burn.
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