Polenta with Creamy Mushroom Sauce

Polenta with Creamy Mushroom Sauce

4 Reviews
From: EatingWell Magazine, October/November 2006

This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. We love the smooth, creamy texture and nutty, rich taste of fontina cheese when paired with full-flavored shiitakes. Make it a Meal: Toss steamed broccolini with olive oil, lemon juice and salt to serve alongside.

Ingredients 4 servings

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  • 1 16-ounce tube prepared plain polenta, sliced into 8 rounds
  • 1 tablespoon extra-virgin olive oil
  • ½ cup minced onion
  • 1 pound mushrooms, such as white or cremini, sliced
  • 2 cups stemmed and sliced shiitake mushrooms, (4½ ounces with stems)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup white wine
  • ½ cup reduced-fat sour cream
  • ⅔ cup shredded fontina cheese, (see Note)
  • 2 teaspoons minced fresh tarragon


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
  4. Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.
  • Note: If you can't find fontina, substitute another melting cheese, such as Gruyère or Swiss.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 2 slices polenta & ¾ cup sauce
  • Per serving: 290 calories; 13 g fat(6 g sat); 3 g fiber; 27 g carbohydrates; 12 g protein; 32 mcg folate; 33 mg cholesterol; 6 g sugars; 283 IU vitamin A; 4 mg vitamin C; 144 mg calcium; 1 mg iron; 679 mg sodium; 564 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 1 high-fat meat, 1 fat

Reviews 4

February 19, 2013
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By: EatingWell User
Very Tasty This was served to me by a good friend. She has a knack for choosing excellent recipes and this was definitely a winner. It was a very quick and satisfying meal with delicious flavor. I have saved the recipe to try myself. Pros: Very easy to prepare Cons: bBe carefull opening the roll of polenta as it holds a lot of water.
March 24, 2010
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By: EatingWell User
I found I had to saute the mushrooms alot longer than the recipe suggested. LOVED the over all flavor but found the dish a little heavy, may try adding broccoli to the sauce or serving it with pasta instead of polenta next time. NOTE: This is the first time I cooked with terragon, it did not seem very strong so added a little extra. Once heated it had a ton of flavor, stick to the 2 teaspoons!
February 13, 2010
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By: EatingWell User
This was fabulous. Rich, wonderful flavor. Satisfying. And very simple to make. A new family favorite!
December 24, 2009
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By: EatingWell User
This is the ultimate comfort food! I will definitely make again. I broiled the polenta instead of baked as suggested by another recipe. I added chicken breast to my husband's as he has to have meat in his dinners!
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