Polenta with Creamy Mushroom Sauce

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 567 Kcal, 12g Protein, 55g Carbohydrates, 32g Fat


  • 1 litre Water
  • 2 tsp. vegetable bouillon
  • 250 g coarsely ground cornmeal (Polenta Bramata)
  • 1 tbsp. full cream
  • salt and pepper to taste
  • 1.8 dl sour single cream
  • 10 g dried porcini mushrooms
  • 100 g mushrooms
  • 0.5 onion
  • 1 tbsp. olive oil
  • 3 tbsp. white wine
  • sea salt
  • 1 tsp. white flour
  • pepper
  • 50 g Sbrinz cheese

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  • Bring the water to the boil, add the stock and stir thoroughly. Slowly pour in the polenta. Bring to the boil over a low heat, stirring, until the polenta thickens. Simmer for approx. 35 mins., stirring occasionally. Stir in the full cream and sour half cream, gently heat through and season with salt and pepper to taste.
  • Soften the Slippery Jack mushrooms in cold water for approx. 15 mins. then drain. Meanwhile, clean the button mushrooms with a brush, cut off the bottoms of the stems then slice. Peel and chop the onions and soften in the olive oil. Add the mushrooms, mix, add the wine and allow to reduce. Combine the flour and cream then add, stirring. Cover and simmer over a low heat for approx. 10 mins.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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