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Polenta with mushrooms and sage

Polenta with mushrooms and sage

  • Italian
  • Mediterranean
  • Pan-cooked
  • Side dish
  • Autumn

Creamy Parmesan polenta served with sage mushrooms.

Active time30 min

Cooking25 min

Total40 min

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Ingredients

  • 300 g button mushrooms
  • 8 g sage
  • 40 g butter
  • 60 g Parmesan
  • 1000 ml water
  • 250 g polenta

Preparation

  1. Clean and thinly slice the mushrooms. Rinse the sage and chop the leaves. Grate the Parmesan.

    300 g button mushrooms
    8 g sage
    60 g Parmesan
    • knife
    • chopping board
    • grater

  2. Bring the litre of water to the boil. Pour in the polenta in a thin stream while stirring. Cook over a low heat for about 25 minutes, stirring regularly, or for the time stated on the packet.

    1000 ml water
    250 g polenta
    • saucepan
    • whisk

  3. While the polenta is cooking, melt the butter in a frying pan. Cook the mushrooms and sage for 10 minutes over a medium-high heat until the liquid released by the mushrooms has evaporated.

    40 g butter
    • frying pan

  4. Remove the polenta from the heat and stir in the Parmesan. Divide between plates and top with the mushrooms.

    • spoon

Allergens

  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Polenta with mushrooms and sage