Northern Italian Polenta with Sautéed Mushrooms and Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy polenta served warm topped with a savory sauté of wild mushrooms and fresh rosemary, evoking the rustic flavors of northern Italy. This italian-inspired vegetarian ready in about 40 minutes pairs polenta (cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup polenta to prevent lumps.
  2. Step 2: Reduce heat to low and cook, stirring frequently with a wooden spoon, for 25 minutes until thick and creamy.
  3. Step 3: Remove from heat, stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and smooth.
  4. Step 4: Meanwhile, heat 3 tbsp olive oil in a large skillet over medium heat.
  5. Step 5: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  6. Step 6: Add 12 oz sliced wild mushrooms and 1 tbsp finely chopped fresh rosemary, cooking for 7-8 minutes until mushrooms are browned and tender.
  7. Step 7: Season mushrooms with 1/2 tsp black pepper and stir in 1 tbsp chopped fresh parsley.
  8. Step 8: Spoon polenta into bowls and top generously with the sautéed mushrooms. Serve warm.

Frequently asked questions

How long does Northern Italian Polenta with Sautéed Mushrooms and Rosemary take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Northern Italian Polenta with Sautéed Mushrooms and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep polenta (cornmeal) from drying out.

Can I substitute ingredients in Northern Italian Polenta with Sautéed Mushrooms and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Northern Italian Polenta with Sautéed Mushrooms and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Northern Italian Polenta with Sautéed Mushrooms and Rosemary?

Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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