Winey Creamy Mushrooms with Baked Polenta

Posted in - Recipes & Vegetarian on April 23rd 2013 0 Comments

The first time I had polenta it was probaby the fast action variety and I loved it.  Since then I have tried the courser and more expensive original and I would say that now I have had both, unfortunately I prefer the latter.  I say unfortunately because it is more expensive and more time consuming.  A short cut suggestion is offered below however.

While this is a vegetarian dish, you could add some grilled chicken or fish alongside perhaps.  My 6 year old daughter is eating this as we speak, though the polenta has been politely put aside.  She has just however, asked for more mushrooms…..

I did try adding some creme fraiche but I am afraid that cream is the winner!  There is not much in there if you consider that this feeds 4 people.  It really is worth it for the end result.


Serves 4


Since I came across the wonderful Anna del Conte, I bake my polenta.  It really is so easy and it means you don’t have to spend 45 minutes stirring.

1. Heat the oven to 190 degrees C.
2. Bring 1 litre of water to the boil in a pan and add 1 1/2 tsp salt. .
3. Let 230g run through your fingers into the boiling water and whisk with a wire whisk. (traditionally a wooden spoon but using a whisk reduces lump risk)
4.  Whisk away for a couple of minutes and then pour into a buttered oven proof dish.
5.  Put some buttered foil on top of the dish.
6.  Put the dish in the oven for 1 hour.
7.  If you do this in advance, you can always slice and griddle the cold polenta in hot olive oil which would look really pretty as a starter with the mushroom.

Winey Creamy Mushrooms
2tbsp olive oil
a nut of butter
650g mushrooms – chesnut or mixed varieties
sprig of thyme
1 clove garlic, finely chopped
125mls wine
100 mls single cream
Lemon Juice (optional)

1.  Heat the oil and butter in a pan with a wide base – I used a heavy based frying pan.
2.  Add the mushrooms when the butter is bubbling and cook for a few minutes until they have coloured, then add some salt – flakey seasalt if you can.
3.  Add the thyme and garlic and fry for another two minutes but do now allow the garlic to colour.
4.  Add the wine and cook for another minute and then add the cream.
5. Lower the heat and let it cook through for 5 minutes.
6.  Season to taste with salt, pepper and lemon juice (optional).
7.  You could now leave it and reheat later, giving the flavours a chance to infuse.  This is not necessary though, I am just giving one of those, “Ahh (sigh of joy), dinner is ready for me and the children are asleep/my day is finally over….” moments….


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