Cheesy Polenta with Sautéed Mushrooms

Polenta is relatively new to me in that I always assumed cream of wheat, grits and basically any kind of stone-ground meal were the same. Isn't it all porridge? I guess the actual differences lay in where the wheat or corn is from and where it's being served. Whatever the case, I'm calling this polenta!


I love the heartiness mushrooms can give any dish, and it seems mushrooms and polenta go together like, well, mushrooms and polenta. The mushroom selection at my grocery store was limited so I picked up shiitake and a medley of button and oyster (which I can barely look at because they gross me out so much visually). Any kind will do, so choose mushrooms at your own discretion!

Usually I don't fuss over fresh herbs when cooking but I'll say this polenta was all the better for it. If you're like me and can never use your basil (or anything) before it browns, try grabbing those single serving $1 containers if your store has them.


I poached eggs during the polenta's 10-minute cooking/stirring intervals. Dedicating 4 minutes per egg and allowing them to cool until everything was ready to be served.

I had never properly poached an egg before this! I was always too afraid and relished in the safety of my poaching pods. It was so awesome to watch the egg dance in the swirling vinegar water à la Smitten Kitchen's instructions.


This isn't at all difficult to make, or too time-consuming for that matter. It's also kind of perfect for any meal. It can be a hearty brunch, a savory dinner, and leftovers warm up nicely the next day thanks to all the cream and cheese. It's so delicious!


Sautéed Mushrooms
2 sprigs fresh rosemary
1 shallot, chopped
16 oz mushrooms, stemmed and sliced
6 oz white wine
1 teaspoon crushed red pepper flakes
4 tablespoons olive oil
Salt & Pepper

Over medium-high heat, cook rosemary in olive oil for 2 minutes. Remove rosemary and discard, add shallots. Cook shallots until translucent. Add mushrooms and sauté for 8 minutes. Stir in white wine, bring to a simmer for 6 minutes. Stir in red pepper flakes and salt and pepper to taste. Set aside.

Cheesy Polenta
1 small onion, chopped
3 cloves garlic, minced
32 oz stock (or water)
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
8 oz corn grits/polenta
1/2 pint heavy cream
1 cup shredded Fontina
1/2 cup grated Parmesan
2 tablespoons butter
1 tablespoon minced chives
4 tablespoons olive oil
Salt & Pepper

Over medium-high heat, sauté onions in olive oil in a saucepan for 5 minutes. Add garlic and cook for 3 minutes. Stir in stock and bring to a boil, add oregano and basil. Pour in polenta while whisking. Turn down heat to low and continue whisking until polenta thickens. Cover polenta and cook for 30 minutes, stirring every 10 minutes. Stir in heavy cream, cheeses, and butter and mix until smooth. Add salt and pepper to taste. Transfer to a serving dish and garnish with mushrooms and chives.


Serving the cheesy polenta with sautéed mushrooms topped with poached eggs was a GREAT decision. The last time I made this dish I served it with fish, so I wanted there to be a little something more to it and gooey yolks are great on everything! Even under piles of more cheese.