Crispy Polenta with Mushrooms

Serving size:
 4 Servings


    • 2 T
    • butter
    • 1⁄2 lb
    • cremini mushrooms (cleaned, trimmed, thinly sliced)
    • 1 T
    • thyme (fresh, leaves only)
    • salt
    • pepper
    • 1⁄4 c
    • white wine (dry)
    • 18 oz
    • polenta (packaged roll, pre-cooked )
    • 2 T
    • olive oil
30 minutes
Ready in
30 minutes


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. 

Adapted from


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.


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