Rice and Potato Dishes: Polenta with Creamy Mushroom Sauce

Polenta with Creamy Mushroom Sauce


  • salt and pepper to taste
  • pepper
  • 1 tbsp. olive oil
  • 1 litre water
  • 250 g coarsely ground cornmeal (Polenta Bramata)
  • 3 tbsp. white wine
  • 100 g mushrooms
  • 1.8 dl sour single cream
  • 10 g dried porcini mushrooms
  • 50 g Sbrinz cheese
  • 2 tsp. vegetable bouillon
  • 1 tbsp. full cream
  • 0.5 onion
  • sea salt
  • 1 tsp. white flour
Order the ingredients from COOP@home


Bring the water to the boil, add the stock and stir thoroughly. Slowly pour in the polenta. Bring to the boil over a low heat, stirring, until the polenta thickens. Simmer for approx. 35 mins., stirring occasionally. Stir in the full cream and sour half cream, gently heat through and season with salt and pepper to taste.

Soften the Slippery Jack mushrooms in cold water for approx. 15 mins. then drain. Meanwhile, clean the button mushrooms with a brush, cut off the bottoms of the stems then slice. Peel and chop the onions and soften in the olive oil. Add the mushrooms, mix, add the wine and allow to reduce. Combine the flour and cream then add, stirring. Cover and simmer over a low heat for approx. 10 mins.


  • Rice and Potato Dishes
  • 50 mins Preparation/cooking time: ca. 50m
  • Servings For 4 people
  • Nutrition 520 Kcal