Northern Italian Polenta with Sautéed Mushrooms and Rosemary

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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

1 cup polenta (cornmeal)
4 cups water
1 tsp salt
2 tbsp unsalted butter
1/2 cup Parmesan cheese, grated
3 tbsp olive oil
12 oz, sliced mixed wild mushrooms (cremini, shiitake, oyster)
3 cloves, minced garlic cloves
1 tbsp, finely chopped fresh rosemary
1/2 tsp black pepper
1 tbsp, chopped fresh parsley

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Instructions

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.
Step 2: Reduce heat to low and cook, stirring frequently with a wooden spoon, for 25 minutes until thick and creamy.
Step 3: Remove from heat, stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and smooth.
Step 4: Meanwhile, heat 3 tbsp olive oil in a large skillet over medium heat.
Step 5: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
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.
Step 7: Season mushrooms with 1/2 tsp black pepper and stir in 1 tbsp chopped fresh parsley.
Step 8: Spoon polenta into bowls and top generously with the sautéed mushrooms. Serve warm.