Skip to main content
Skip to store items
Skip to main navigation

Crispy Polenta with Mushrooms

Prep time
30 mins
Entrée | Side dishes
Special Diets
Food Allergies
Gluten-free | Wheat-free | Celiac | Egg-free | Soy-free

Adapted from


Polenta is without a doubt very easy to make, but packaged rolls of pre-cooked and sliceable polenta are so convenient! In this recipe the polenta is topped with sautéed mushrooms deeply browned in butter and thyme, then simmered in white wine. 


2 Tbutter
1⁄2 lbcremini mushrooms (cleaned, trimmed, thinly sliced)
1 Tthyme (fresh, leaves only)
1⁄4 cwhite wine (dry)
18 ozpolenta (packaged roll, pre-cooked )
2 Tolive oil


Heat the butter in a large heavy skillet over medium-high heat. When it's melted, add the mushrooms and allow to cook undisturbed for 5 minutes. After 5 minutes, when they are very brown, give them a quick stir and allow the other side to cook. When the other side has turned deeply brown, sprinkle with salt and pepper and the thyme leaves. Stir, then pour the white wine into the skillet and turn the heat to low. Simmer, stirring frequently for 8-10 minutes, until the mushrooms are tender.

In the meantime, pat the polenta slices dry with a clean towel. Heat the olive oil in a large skillet over high heat. Arrange the polenta slices in the pan, without overcrowding them. Do this in batches of neccesary. Cook 3-4 minutes on each side, until crispy and golden.

Place the polenta on a serving platter in a single layer, and top with mushrooms. Serve immediately, while hot.