Creamy Polenta with Mushroom Sauce
Author Paula of bell'alimento

A combination of both white button and baby bellas are cooked simply and quickly and then place a top the polenta. It’s stick to your ribs good. Have a small cup for lunch or a big bowl for dinner.

Recipe courtesy of Paula Jones of bell’alimento.

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  • 1 cups polenta
  • 5 cups vegetable stock
  • salt/pepper
  • ¼ cup grated Parmigiano Reggiano
  • 2 tablespoons extra virgin olive oil
  • 8 ounces button mushrooms – stems removed, quartered
  • 8 ounces baby bella mushrooms – stems removed, quartered
  • 2 cloves garlic – minced
  • 2 tablespoons roughly chopped flat leaf Italian parsley


  1. In a heavy bottom sauce pan bring stock to a boil. Add salt. Gradually and slowly whisk in polenta.
  2. Reduce heat to a simmer and continue cooking until polenta thickens. Stir with a wooden spoon as necessary. Once the polenta is cooked through, stir in Parmigiano.
  3. While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. When pan is hot add in the mushrooms and cook until done. Add garlic and parsley. Stir to combine.
  4. Transfer polenta to serving dish, and top with the mushroom mixture.
  5. Serve immediately.


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