Creamy Polenta with Mushrooms, Tomatoes & Onion

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Creamy polenta topped with sautéed mushrooms, tomatoes, and onion for a rich, comforting dish. The vegetables bring depth and savoriness, while a touch of lemon keeps the flavors bright.

Serves: 4–6 | Prep Time: 10 minutes | Cook Time: 30 minutesIngredients

• 1 cup polenta (cornmeal)

• 4 cups water, chicken stock, or vegetable stock

• olive oil as needed

• 1½ cups chopped onion

• 2 cups sliced mushrooms

• 1 large tomato, diced

• 1 tsp lemon juice

• ½ tsp chili powder (optional)

• freshly ground black pepper

Optional: fresh parsley for garnish

Instructions

1. Bring the water, chicken stock, or vegetable stock to a gentle boil. Slowly whisk in the polenta, then reduce the heat and cook, stirring frequently, until thick and creamy, about 20–25 minutes.

2. While the polenta cooks, heat olive oil in a skillet over medium heat. Add the onions and cook until softened and lightly golden.

3. Add the mushrooms and cook until they release their moisture and begin to brown.

4. Stir in the tomatoes and cook for a few minutes until softened.

5. Add the lemon juice and black pepper, and stir to combine. Remove from heat.

6. Spoon the polenta into bowls or onto plates and top with the sautéed vegetables.

7. Garnish with fresh parsley if desired and serve warm.

Cook’s Note:

Stirring the polenta regularly helps keep it smooth and creamy.

This dish can be served as a main or as a side with grilled meats or fish.

Looking for more recipes?

This pairs well with Balsamic Honey Pork Tenderloin and Grilled Trout with Garlic, Lemon & Rosemary.