• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Lively Living
    • Baby Led Weaning
    • Pregnancy
    • Lively Littles Recipes
    • Baby Lifestyle
  • About
    • Contact
  • Shop
  • Nutrition
  • Natural Living
  • Body Love
  • Sustainability
  • FAQ

Lively Table logo

menu icon
go to homepage
search icon
Homepage link
  • Appetizers
  • Breakfast
  • Lunch
  • Main Dishes
  • Desserts
  • Sides
  • Vegetarian
  • Gluten Free
  • Pork
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dishes

    By Kaleigh McMordie - February 14, 2022

    Creamy Parmesan Polenta with Red Wine Mushrooms

    Jump to Recipe·Print Recipe
    bowl of parmesan polenta topped with with red wine mushrooms with text overlay.

    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)

    closeup of creamy parmesan polenta topped with red wine mushrooms in a white bowl.

    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

    overhead view of ingredients needed to make red wine mushrooms with parmesan polenta.
    • 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

    six image collage showing steps for making red wine mushrooms.

    Make the Red Wine Mushrooms

    1. Slice the mushrooms and mince the garlic.
    2. Heat the oil in a skillet and add the garlic and mushrooms and cook until the mushrooms are wilted, about 5 minutes.
    3. Add the salt, pepper, thyme, Worcestershire sauce and red wine. Simmer until the wine is slightly reduced.
    4. Stir together the cornstarch and water and then add to the mushroom mixture. Simmer, stirring occasionally, until the sauce is thick.
    four image collage showing steps for making parmesan polenta.

    Make The Creamy Parmesan Polenta

    1. Bring the broth and water to a boil in a large saucepan.
    2. Add the polenta and cook, stirring, until the polenta is cooked through, about 5 minutes.
    3. Stir in the garlic powder, pepper, butter and parmesan.
    4. 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.
    white bowl with creamy parmesan polenta topped with red wine mushrooms surrounded by a gold spoon, white napkin, thyme, and a chunk of parmesan.

    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!

    Print

    Creamy Parmesan Polenta with Red Wine Mushrooms

    closeup of red wine mushrooms on top of parmesan polenta in a white bowl.
    Print Recipe

    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)

    • Author: Kaleigh
    • 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

    Scale

    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

    1. 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.
    2. Add salt, pepper, thyme, Worcestershire sauce, and wine. Simmer on low for 10 minutes, or until wine has reduced slightly.
    3. 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.
    4. While mushrooms are simmering, prepare the polenta.
    5. 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.
    6. Stir in garlic powder, pepper, butter and parmesan.
    7. 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

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

    This post was originally published March 2019 and has been updated.

    « Triple Chocolate Brownie Cookies
    Healthy Greek Seven Layer Dip »

    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

    Reader Interactions

    Comments

    1. Karen Lally says

      March 17, 2019 at 3:50 pm

      Made this and it was delicious! Love all the other options you add to your recipes.

      Reply
      • Kaleigh says

        March 18, 2019 at 4:13 am

        Hi Karen, I'm glad you enjoyed it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Trending

    • Skinny margaritas with lime wedges.
      The BEST Skinny Margaritas
    • pinto beans a grey bowl with a black spoon beside it.
      The Best Easy Pinto Beans Recipe
    • piece of lobster ravioli cut in half on a black fork sitting on a plate of ravioli.
      Lobster Ravioli with Brown Butter Sauce
    • closeup of the cut side of a BBQ rib on a cutting board.
      BBQ Ribs on the Charcoal Grill
    • cooked black rice in a small grey bowl.
      How To Cook Black Rice
    • two layer cake with a layer of frosting in the middle and a dollop of frosting on top.
      How To Make Basic Cake Frosting
    • wooden spoon of easy spaghetti sauce over a white pot of sauce.
      Easy Weeknight Spaghetti Sauce
    • closeup of simple roasted sweet potato cubes in a white bowl.
      Simple Roasted Sweet Potatoes
    As Featured in Sidebar Image

    Footer

    ↑ back to top

    Need A Chicken Recipe?

    • overhead view of Healthy Greek Chicken with Tzatziki Sauce on a plate with greek orzo salad and a gold fork.
      Healthy Greek Chicken with Tzatziki Sauce
    • ginger lemongrass chicken noodle soup in a grey bowl, surrounded by a gold spoon, ginger, and fresh herbs.
      Ginger Lemongrass Chicken Noodle Soup
    • greek yogurt chicken salad with grapes on top of a piece of bread on a white plate.
      Healthy Greek Yogurt Chicken Salad
    • overhead view of two green chile chicken enchiladas on a white plate topped with jalapeno slices and cilantro with a black fork beside them.
      Hatch Green Chile Chicken Enchiladas

    Recipes

    • Breakfast
    • Gluten-Free
    • Vegetarian
    • Desserts
    • Grilling
    • Chicken & Turkey
    • Drinks and Cocktails
    • Sides
    • Main Dishes
    • Snacks

    About

    • Contact
    • About

    Copyright © 2022 Lively Table
    Privacy Policy