This rustic Italian classic combines creamy polenta with earthy sautéed mushrooms in a luxurious butter and sage sauce. A comforting yet elegant vegetarian dish that showcases the deep, umami flavors of wild mushrooms paired with silky corn polenta, perfect for a cozy dinner that feels indulgent.
1PREPARE THE MUSHROOMS: Clean 500g of mixed fresh mushrooms by gently wiping them with a damp cloth rather than washing, as mushrooms absorb water easily. Slice them into uniform 6mm pieces so they cook evenly. Peel and mince 3 garlic cloves finely. Having everything prepped before cooking ensures smooth execution since polenta requires constant attention.
2BRING BROTH TO A BOIL: Pour 1 liter of vegetable or chicken broth into a large, heavy-bottomed pot and bring it to a rolling boil over high heat. Add 5g of sea salt to the broth. Once boiling vigorously, reduce heat to medium to maintain a gentle simmer, as you'll be slowly adding polenta to prevent lumps from forming.
3ADD POLENTA GRADUALLY: Slowly pour 300g of polenta cornmeal into the simmering broth in a thin, steady stream while whisking constantly to prevent lumps from forming. This should take 2-3 minutes. The mixture will bubble and spatter, so be careful and consider using a splatter screen. Continue whisking until all polenta is incorporated and smooth.
4COOK POLENTA UNTIL CREAMY: Reduce heat to low and stir frequently with a wooden spoon for 30-40 minutes, scraping the bottom and sides to prevent sticking and burning. The polenta is ready when it pulls away from the sides of the pot and has a thick, creamy consistency that holds its shape momentarily when you drag the spoon through it. Add splashes of warm water if it becomes too thick.
5SAUTÉ THE MUSHROOMS: While polenta cooks, heat 60ml of extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the sliced mushrooms in a single layer and resist stirring for 3-4 minutes to allow them to develop a golden crust and release their moisture. Stir and cook for another 8-10 minutes until the mushrooms are tender and most liquid has evaporated. Add minced garlic and cook for 1 minute until fragrant.
6DEGLAZE AND BUILD SAUCE: Pour 150ml of dry white wine into the mushroom skillet, scraping any brown bits from the bottom with a wooden spoon—these create incredible flavor. Allow the wine to reduce by half, approximately 4-5 minutes. Add 4 fresh thyme sprigs and season with salt and pepper. Stir in 60g of butter cut into cubes, letting it melt into an enriched sauce that coats the mushrooms beautifully.
7FINISH POLENTA WITH BUTTER AND SAGE: When polenta is creamy and ready, remove it from heat and stir in 40g of butter, 80g of grated parmesan cheese, and 3g of black pepper. In a small saucepan, gently warm the remaining 10 fresh sage leaves in 20ml of olive oil over low heat for 2-3 minutes to infuse the oil with sage's aromatic essence—do not let the leaves brown or they'll become bitter.
8PLATE AND SERVE: Spoon creamy polenta into warm serving bowls, creating a slight well in the center. Top generously with the sautéed mushroom mixture and sauce. Drizzle the sage oil over each serving and garnish with a fresh sage leaf and additional grated parmesan. Serve immediately while the polenta is still hot and creamy, as it will continue to thicken as it cools.