Polenta with Wild Mushrooms & Marinara

hello@sarahmattern.com Entrees, Recipes

Serves 6



2 tsp Salt
1.5 cups polenta
0.3 cups butter for polenta
3 tblsp butter for mushroom saute
0.8 cups parmesan cheese, freshly grated
1 lbs mixed mushrooms, sliced thinly
5 cups vegetable broth and/or water


1.0 each onions, diced
2 each garlic cloves, minced
2 each carrots, organic, small, chopped
2 each celery stalks, organic, small, chopped
2 28 oz cans tomatoes puree, organic (stewed chopped will work too)
1 tsp thyme, fresh, chopped (dried will work too)
1 tblsp basil, fresh, chopped (dried will work too)
1 tsp oregano, fresh, chopped (dried will work too)
Salt and pepper to taste



  1. In a large pot, bring water and salt to a boil. Slowly pour polenta into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
  2. Reduct heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose.
  3. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. It’s likely you may need to add extra water a little at a time to keep the polenta creamy. Polenta is done when texture is creamy and the individual grains are tender.
  4. While polenta cooks, heat butter for mushrooms in large skillet. Add mushrooms and saute till mushrooms sweat and become tender.
  5. When polenta grains are tender, turn off heat and gently stir in butter, parmesan cheese. Fold in mushrooms.


  1. In large pot, saute onions, garlic, celery and carrots in avocado oil until soft.
  2. Add pureed tomatoes and herbs. Cook till flavors have combined.

To Serve

  1. Spoon mushroom polenta onto plate. Spoon marinara sauce generously over the top. Sprinkle with a bit of parmesan cheese.