This creamy parmesan polenta with red wine mushrooms is a cozy vegetarian meal that will warm you from the inside! The simple, comforting dish comes together in only 20 minutes thanks to quick-cooking polenta. (vegetarian, nut-free, gluten-free)
I'm not usually one for meatless dinners. I normally need some sort of meat or fish at least once a day to feel satisfied. BUT if there was a vegetarian dish that could convert me, it might be this creamy parmesan polenta with red wine mushrooms.
Why You'll Love Red Wine Mushrooms with Parmesan Polenta
Meaty, earthy, umami-rich mushrooms cooked in a luxurious, garlicky red wine sauce sit atop rich are so delicious and satisfying, you'd hardly notice this dish is meatless. On top of creamy polenta loaded with savory parmesan cheese, it's a warm, luxurious affair of a bowl. And the whole dinner comes together in about 20 minutes. Yes, a dish this delicious and cozy can be on your table in less time than it takes for takeout!
The Ingredients
- Mushrooms - I love using a combination of baby bella and shiitake mushrooms. Cremini (white mushrooms) also work.
- Garlic
- Thyme
- Worcestershire sauce - If you don't have it, substitute 1 tablespoon of soy sauce or balsamic vinegar.
- Red wine - Use a dry red wine that you'd like to drink.
- Cornstarch - To thicken the wine sauce. You can also use arrowroot/tapicoa starch.
- Broth - Vegetable and chicken broth both work.
- Polenta - Use a quick cooking polenta (also called grits). They should be dry, not the kind in a tube.
- Garlic powder
- Butter - I use salted butter.
- Parmesan - Use a block that you grate fresh for the best flavor.
- Salt, pepper & olive oil
How To Make It
Make the Red Wine Mushrooms
- Slice the mushrooms and mince the garlic.
- Heat the oil in a skillet and add the garlic and mushrooms and cook until the mushrooms are wilted, about 5 minutes.
- Add the salt, pepper, thyme, Worcestershire sauce and red wine. Simmer until the wine is slightly reduced.
- Stir together the cornstarch and water and then add to the mushroom mixture. Simmer, stirring occasionally, until the sauce is thick.
Make The Creamy Parmesan Polenta
- Bring the broth and water to a boil in a large saucepan.
- Add the polenta and cook, stirring, until the polenta is cooked through, about 5 minutes.
- Stir in the garlic powder, pepper, butter and parmesan.
- Serve the polenta topped with mushrooms.
Pro Tips for Success
- With a dish this simple, the ingredients matter. Go for fresh, flavorful mushrooms (I used a combination of baby portabella and shiitakes), a good chunk of parmesan that you grate yourself, and a decent bottle of red wine that you enjoy drinking.
- Start the water and broth boiling for the polenta first so that it's ready to go while your mushrooms simmer.
- Watch the polenta carefully as it cooks very quickly! You may need to add more liquid to prevent it from drying out.
What To Serve it With
If you really want to, you can add some meat or fish to this dish for more protein. I've made it with my Balsamic Braised Beef Short Ribs. I think it would be divine with some seared scallops. If you're just looking for quick and easy, keep it as-is or add a simple green salad.
If you made this recipe, please leave a star rating in the comments!
PrintCreamy Parmesan Polenta with Red Wine Mushrooms
This creamy parmesan polenta with red wine mushrooms is a cozy vegetarian meal that will warm you from the inside! The simple, comforting dish comes together in only 20 minutes thanks to quick-cooking polenta. (vegetarian, nut-free, gluten-free)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3-4 servings 1x
- Category: main dish
- Method: stovetop
- Cuisine: Italian
Ingredients
For the Red Wine Mushrooms:
- 2 tsp olive oil
- 4 cloves garlic, minced
- 2 (8 oz) containers mushrooms, cremini, baby bella and/or shiitake
- Pinch salt
- Pinch freshly cracked black pepper
- 2 tsp fresh thyme leaves
- 2 tbsp Worcestershire sauce
- 1 cup dry red wine
- 2 tsp cornstarch
- 2 tbsp cold water
For the Parmesan Polenta:
- 2 cups vegetable or chicken broth
- 1 cup water
- 1 cup quick polenta
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 2 tbsp butter
- ½ cup freshly grated parmesan cheese
Instructions
- To prepare the mushrooms, heat oil in a large skillet over medium-low heat. Add garlic and mushrooms and cook, stirring, until mushrooms are slightly wilted, about 5 minutes.
- Add salt, pepper, thyme, Worcestershire sauce, and wine. Simmer on low for 10 minutes, or until wine has reduced slightly.
- In a small bowl, stir together cornstarch and water. Add to mushroom mixture and stir. Continue to cook on low heat until the wine sauce is thickened.
- While mushrooms are simmering, prepare the polenta.
- In a large saucepan, bring broth and water to a boil. Add polenta and stir. Lower heat and simmer until polenta is cooked through, about 5 minutes.
- Stir in garlic powder, pepper, butter and parmesan.
- Scoop polenta into bowls and top with mushrooms.
Notes
- Watch the polenta carefully as it cooks very quickly! Add more liquid as needed to prevent it from getting too dry.
- I used red wine here, but white wine would also be delicious.
- Store leftover mushrooms and polenta in separate airtight containers for up to 4 days in the refrigerator.
Keywords: red wine mushrooms with polenta, easy parmesan polenta, vegetarian mushrooms and polenta
This post was originally published March 2019 and has been updated.
Karen Lally says
Made this and it was delicious! Love all the other options you add to your recipes.
Kaleigh says
Hi Karen, I'm glad you enjoyed it!