Creamy Polenta, as seen on Mary Makes It Easy, Season 1.
Recipe courtesy of Mary Makes It Easy

Creamy Polenta with Balsamic Mushrooms and Onions

Getting reviews...
  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4 servings
A north Italian porridge made of coarsely ground cornmeal, polenta is wonderfully creamy, with a lightly sweet, buttery corn flavour. Step it up with this version made with sweet balsamic mushroom, onions, and served with fine herbs and shaved pecorino.



Mushrooms and Onions:


  1. For the polenta: Bring the vegetable broth to a boil in a medium pot with a tight-fitting lid over high heat. Stir in the garlic, then slowly whisk in the cornmeal. When slightly thickened, cover the pot with the lid, reduce the heat to low and allow it to simmer until thickened and creamy, 25 to 30 minutes, stirring every 5 minutes. Remove the polenta from the heat and whisk in the butter, Pecorino and parsley. Season with salt and pepper.
  2. Meanwhile, for the mushrooms and onions: Place a large skillet over medium heat, add the mushrooms and season with salt. Dry sauté the mushrooms for 3 to 4 minutes, or until they release some of their moisture, stirring frequently. Add the butter, onion and rosemary and season with salt and pepper. Cook until the mushrooms are well browned and the onions are soft and lightly golden, 5 to 6 minutes. Add the garlic and balsamic vinegar and cook until the vinegar has almost bubbled away. Sprinkle in the flour and stir to coat. While stirring, slowly pour in the broth. Bring the mixture to a simmer and cook until slightly thickened and saucy.
  3. Finish the mushrooms and onions with the lemon zest, lemon juice and herbs. Season to taste with salt and pepper.
  4. Serve the polenta in bowls topped with the balsamic mushrooms and onions. Top with grated Pecorino and a scattering of herbs.