Creamy Parmesan Polenta with Red Wine Mushrooms

creamy parmesan polenta with red wine mushrooms

This creamy parmesan polenta with red wine mushrooms is a cozy, comforting vegetarian meal that will warm you from the inside! This simple, savory dish comes together in only 20 minutes thanks to quick cooking polenta. (vegetarian, nut-free, gluten-free)



For the Parmesan Polenta:

  • 2 cups vegetable or chicken broth
  • 1 cup water
  • 1 cup quick polenta
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tbsp butter
  • 1/2 cup freshly grated parmesan cheese

For the Red Wine Mushrooms:

  • 2 tsp olive oil
  • 4 cloves garlic, minced
  • 2 (8 oz) containers mushrooms, I used baby bella and 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


  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 and fragrant, 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 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. Stir in garlic powder, pepper, butter and parmesan.
  6. Scoop polenta into bowls and top with mushrooms.

Keywords: mushrooms and polenta, parmesan polenta