Polenta with Sauteed Mushrooms and Caramelized Onions

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Words can’t describe this one: Velvety Polenta with Sauteed Mushrooms and Caramelized Onions.  A perfect start to an amazing meal.  Or…the perfect lunch.  This is without a doubt, comfort at its best.  Use vegetable stock for a perfect vegetarian dish.
velvety polenta
Gently stirring the polenta with stock, milk, parm cheese and garlic…perfection
Polenta with sauteed mushrooms and caramelized onions in a white bowl

Velvety Polenta with Sauteed Mushrooms and Caramelized Onions

Velvety polenta with sauteed mushrooms and caramelized onions are simply amazing. Use a variety of mushrooms for incredible taste. You can easily use the quick-start polenta...comfort at its best.
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Course: Appetizer
Cuisine: Italian
Keyword: Polenta, Sauteed Mushrooms
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 310kcal



  • 2 cups chicken stock turkey stock or vegetable stock
  • 1 cup whole milk
  • 1/2 cup quick-cooking polenta
  • 2 tbsp unsalted butter
  • 1 clove garlic chopped
  • 1/2 tsp Kosher salt
  • 1/4 cup freshly grated Parmesan or pecorino cheese


  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 6 oz dried porcini mushroom re-constituted in warm stock (3/4 cup)
  • 1 medium yellow onion cut into strips
  • 1 clove garlic chopped
  • 1 tbsp balsamic vinegar
  • 1/4 cup dry red wine
  • 1 tbsp fresh thyme leaves
  • Kosher salt and freshly ground black pepper to taste


  • Place stock and polenta in a medium-sized sauce pan, mix and bring to a boil
  • Reduce heat to low and you'll need to stir/whisk frequently
  • Add milk slowly
  • Add chopped garlic and salt
  • Add more stock, juice from the porcini water and milk if the polenta gets to thick. (should be creamy).
  • Cook and stir for about 30 minutes.
  • Make the mushroom and onion sauce:
  • Heat oil, then butter, in a medium-large skillet over medium heat
  • Add the onion, and still frequently for about 15 minutes
  • Once onion starts to brown, add the mushrooms, cook for another 15 minutes.
  • Add balsamic and red wine, cook down for about another 5 minutes
  • Add thyme, salt and pepper
  • Pour polenta into serving bowl
  • Place mushroom / onion mixture over the top
  • Garnish with extra thyme leaves


Calories: 310kcal
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