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Cozy Creamy Polenta with Red Wine Mushrooms: Easy Dinner

creamy polenta with red wine mushrooms - featured image
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A quick and comforting weeknight dinner featuring creamy polenta topped with deeply browned mushrooms in a rich red wine sauce. Ready in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 1/4 cup vegetable or chicken broth
  • Salt and black pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1 cup polenta (not instant)
  • 4 cups water or vegetable broth
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream or full-fat coconut milk
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Start the mushrooms first. Heat a large skillet over medium-high heat and add the olive oil. Once it shimmers, add the sliced mushrooms in a single layer. Do not stir for the first 3-4 minutes, letting them get a golden brown crust. Stir and cook another 3-4 minutes until deeply golden and reduced.
  2. Turn the heat to medium and add the butter. Once melted, add the minced garlic and fresh thyme. Cook for about 30 seconds until fragrant.
  3. Pour in the red wine and scrape the bottom of the pan with a wooden spoon to dissolve browned bits. Let the wine simmer for 2-3 minutes until slightly reduced and syrupy. Add the broth and balsamic vinegar, season with salt and pepper, and let simmer gently while making the polenta.
  4. In a medium saucepan, bring the water or broth to a boil. Add the salt. Slowly pour in the polenta while whisking constantly to prevent lumps. Turn the heat to low and simmer, stirring every few minutes, for 15-20 minutes until thick and pulling away from the sides.
  5. Remove the polenta from heat and stir in the butter, heavy cream, and Parmesan cheese if using. Stir until melted and smooth. Taste and adjust salt if needed.
  6. Spoon the creamy polenta into bowls and top generously with the red wine mushrooms and sauce. Garnish with extra thyme or Parmesan if desired.

Notes

Do not rush the mushrooms; give them space and patience for proper browning. Use a dry red wine you would drink. Stir polenta frequently to prevent lumps and scorching. For a vegan version, use olive oil instead of butter, coconut milk instead of heavy cream, and skip the Parmesan. Leftover mushrooms taste even better the next day.

Nutrition

Keywords: creamy polenta, red wine mushrooms, easy dinner, vegetarian, comfort food, 30-minute meal

Find it online: https://chloeplate.com/cozy-creamy-polenta-with-red-wine-mushrooms-easy-dinner/