The BEST Creamy Polenta with Caramelized Onions and Mushrooms

Ingredients

• 1 cup Quick‑Cook Cornmeal (fine texture, for polenta)
• 3 cups Chicken Stock (low‑sodium; 2 cups for cooking polenta, 1 cup for thinning)
• 3 tablespoons Unsalted Butter (divided: 2 tbsp for polenta, 1 tbsp for sauté)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 tablespoon Olive Oil (extra‑virgin, for sautéing)
• 1 large Yellow Onion (cut into thin strips)
• 1 ounce Dried Porcini Mushrooms (reconstituted in warm water then boiled 1 min)
• 8 ounces Baby Bella Mushrooms (sliced thick)
• 2 cloves Garlic (minced)
• 1 tablespoon Fresh Thyme (leaves only, chopped)
• 0.5 teaspoon Salt (plus to taste)
• 1 tablespoon Balsamic Vinegar (good quality)
• 0.5 cup Beef Stock (use vegetable stock for vegetarian version)
• 0.5 cup Red Wine (dry red, such as Chianti)

Instructions

1. Rehydrate Dried Porcini

   Place the dried porcini in a bowl, cover with warm (lukewarm) water and let soak for 15 minutes. Drain, then briefly plunge the mushrooms into boiling water for 1 minute, drain again and set aside. Reserve the soaking liquid if you wish to strain it and use as mushroom broth.

   Time: PT16M

2. Cook Polenta

   In a medium saucepan bring 2 cups of chicken stock to a gentle boil. Whisk in 1 cup of quick‑cook cornmeal, reduce heat to low and stir continuously for about 50 minutes until the mixture is thick, creamy and the cornmeal is fully cooked. Stir in 2 tbsp butter and ¼ cup grated Parmesan until melted and incorporated.

   Time: PT50M

   Temperature: low simmer

3. Caramelize Onions

   While the polenta cooks, melt 1 tbsp butter with 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 15‑20 minutes until the onions are deep golden and sweet.

   Time: PT20M

   Temperature: medium

4. Sauté Mushrooms

   Add the reconstituted porcini and the sliced baby bella mushrooms to the skillet with the onions. Cook for about 15 minutes, stirring, until the mushrooms release their liquid and the mixture reduces and thickens.

   Time: PT15M

   Temperature: medium‑high

5. Add Aromatics & Deglaze

   Stir in the minced garlic, chopped thyme, ½ tsp salt, 1 tbsp balsamic vinegar, ½ cup beef stock and ½ cup red wine. Increase heat to bring the mixture to a boil, then reduce to a simmer for 5 minutes, allowing the sauce to thicken slightly.

   Time: PT5M

   Temperature: medium‑high

6. Finish Polenta & Combine

   Reheat the cooked polenta over low heat, adding up to 1 cup of the reserved chicken stock (or fresh stock) to achieve a creamy, pourable consistency. Spoon the hot polenta onto serving plates and top with the mushroom‑onion ragout.

   Time: PT5M

   Temperature: low

7. Garnish and Serve

   Scatter a few fresh thyme leaves over each serving for color and aroma. Serve immediately while hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g