Creamy Parmesan Polenta with Red Wine Mushrooms Recipe (2024)

This creamy parmesan polenta with red wine mushrooms is a cozy vegetarian meal that will warm you from the inside! The simple, comforting dish comes together in only 20 minutes thanks to quick-cooking polenta. (vegetarian, nut-free, gluten-free)

I'm not usually one for meatless dinners. I normally need some sort of meat or fish at least once a day to feel satisfied. BUT if there was a vegetarian dish that could convert me, it might be this creamy parmesan polenta with red wine mushrooms.

Why You'll Love Red Wine Mushrooms with Parmesan Polenta

Meaty, earthy, umami-rich mushrooms cooked in a luxurious, garlicky red wine sauce sit atop rich are so delicious and satisfying, you'd hardly notice this dish is meatless. On top of creamy polenta loaded with savory parmesan cheese, it's a warm, luxurious affair of a bowl. And the whole dinner comes together in about 20 minutes. Yes, a dish this delicious and cozy can be on your table in less time than it takes for takeout!

The Ingredients

• Mushrooms - I love using a combination of baby bella and shiitake mushrooms. Cremini (white mushrooms) also work.
• Garlic
• Thyme
• Worcestershire sauce - If you don't have it, substitute 1 tablespoon of soy sauce or balsamic vinegar.
• Red wine - Use a dry red wine that you'd like to drink.
• Cornstarch - To thicken the wine sauce. You can also use arrowroot/tapicoa starch.
• Broth - Vegetable and chicken broth both work.
• Polenta - Use a quick cooking polenta (also called grits). They should be dry, not the kind in a tube.
• Garlic powder
• Butter - I use salted butter.
• Parmesan - Use a block that you grate fresh for the best flavor.
• Salt, pepper & olive oil

How To Make It

Make the Red Wine Mushrooms

1. Slice the mushrooms and mince the garlic.
2. Heat the oil in a skillet and add the garlic and mushrooms and cook until the mushrooms are wilted, about 5 minutes.
3. Add the salt, pepper, thyme, Worcestershire sauce and red wine. Simmer until the wine is slightly reduced.
4. Stir together the cornstarch and water and then add to the mushroom mixture. Simmer, stirring occasionally, until the sauce is thick.

See Also

Nourishing Traditions Coconut "Macaroons" Recipe - A Keeper RecipeAloo Bhujia Recipe | Aloo Sev - Cook with KushiGluten Free Light Fruitcake Recipe50 Easy Healthy Dinner Ideas - Meat and Meatless Recipes

Make The Creamy Parmesan Polenta

1. Bring the broth and water to a boil in a large saucepan.
2. Add the polenta and cook, stirring, until the polenta is cooked through, about 5 minutes.
3. Stir in the garlic powder, pepper, butter and parmesan.
4. Serve the polenta topped with mushrooms.

Pro Tips for Success

• With a dish this simple, the ingredients matter. Go for fresh, flavorful mushrooms (I used a combination of baby portabella and shiitakes), a good chunk of parmesan that you grate yourself, and a decent bottle of red wine that you enjoy drinking.
• Start the water and broth boiling for the polenta first so that it's ready to go while your mushrooms simmer.
• Watch the polenta carefully as it cooks very quickly! You may need to add more liquid to prevent it from drying out.

What To Serve it With

If you really want to, you can add some meat or fish to this dish for more protein. I've made it with my Balsamic Braised Beef Short Ribs. I think it would be divine with some seared scallops. If you're just looking for quick and easy, keep it as-is or add a simple green salad.

If you made this recipe, please leave a star rating in the comments!

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This post was originally published March 2019 and has been updated.