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Creamy Polenta with Red Wine Mushrooms: Easy 30-Minute Dinner

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This creamy polenta with red wine mushrooms is a quick and easy 30-minute dinner that feels fancy but takes almost no effort. Deep, savory mushrooms in a rich red wine sauce top silky polenta for the ultimate weeknight comfort food.

Ingredients

Scale
  • 1 cup polenta or coarse cornmeal
  • 4 cups vegetable or chicken broth
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound mixed mushrooms (cremini, shiitake, oyster)
  • 2 tablespoons olive oil
  • 1 large shallot, finely diced
  • 3 cloves garlic, minced
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 1 tablespoon balsamic vinegar
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 tablespoon butter
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Start the Polenta: In a large pot, bring 4 cups of broth to a boil over medium-high heat. Slowly whisk in the polenta. Reduce heat to low and stir every couple of minutes for about 15 minutes, until thickened and pulling away from the sides. Add a splash of warm water or extra broth if too thick.
  2. Prepare the Mushrooms: Clean mushrooms by wiping with a damp paper towel. Slice about 1/4-inch thick. Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer (work in batches if needed) and let sear for about 3 minutes without stirring until golden brown.
  3. Build the Mushroom Sauce: Add diced shallot to the mushrooms and cook for 2 minutes. Add minced garlic and cook 30 seconds. Pour in red wine and balsamic vinegar, scraping up browned bits. Add thyme sprigs and let simmer for 5-7 minutes until reduced by half and syrupy.
  4. Finish the Polenta: When polenta is thick and creamy, stir in milk, butter, and Parmesan cheese until melted and silky. Season with salt and pepper. Add more warm broth or milk if needed for desired consistency.
  5. Finish the Mushrooms: Remove thyme sprigs. Stir in 1 tablespoon butter until melted and glossy. Season with salt and pepper. If sauce is too thin, simmer another minute; if too thick, add a splash of water or wine.
  6. Assemble and Serve: Spoon creamy polenta into bowls. Top generously with red wine mushrooms and sauce. Garnish with fresh parsley if desired. Serve immediately.

Notes

Don’t rush the mushrooms—cook in batches to avoid steaming. Use a wine you’d drink; the flavor concentrates. Stir polenta frequently to prevent lumps. Season in layers. Polenta can be made ahead and reheated with broth. Mushrooms can be made up to 3 days ahead.

Nutrition

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

Find it online: https://chloeplate.com/creamy-polenta-with-red-wine-mushrooms-easy-30-minute-dinner/