Polenta with mushroom sauté

I remember the first time I tried making this mushroom sauté was on a fasting evening, when I was rummaging through the fridge, convinced I had nothing good to eat. I was craving something warm, quick, and didn’t want to spend too much time in the kitchen. I had some mushrooms lying around in a container, a somewhat wilted green onion (but still good, you know how it is), and some cornmeal. What came out was much better than I expected, so I kept repeating it. Sometimes with sour cream, other times just with salt and pepper. Honestly, I often choose to make it even when I’m not fasting; the combination is just that good, especially if you have a bit of patience while sautéing.

Preparation time: about 30 minutes (including chopping the mushrooms, making the polenta, and tidying up a bit afterward).
Servings: 2 hearty portions or 3 smaller ones.
Difficulty: for anyone who knows how to stir in a pot and chop with a knife. It’s not complicated at all.

Ingredients – enough for two hungry people

– Fresh mushrooms (white or brown champignons): 6-7 medium pieces (about 350-400 g in total). They provide substance and are the base of the sauté, as well as that meaty texture that substitutes for meat during fasting.
– Green onion: 2 stalks (or if you don’t have it, yellow onion works too, but it’s not as fresh in taste). It adds sweetness and freshness.
– Olive oil: 1 generous tablespoon. For sautéing, it’s not worth using too little; otherwise, the mushrooms will stick, but don’t drown them either.
– Salt: to taste (I start with half a teaspoon and add more at the end if needed).
– Freshly ground black pepper: about 1/4 teaspoon. For a bit of “personality.”
– Ground cinnamon: a pinch, no more, just enough to give it a subtle aroma (but if you don’t like it, skip it, it’s not mandatory).
– For the polenta: 400 ml water, 1 cup (200 ml) cornmeal, 1/2 teaspoon salt. The polenta is the base, and without it, the sauté feels a bit “empty.”

Optional for serving: sour cream (if it’s not fasting, it definitely makes a difference), chopped parsley (good for both taste and presentation), a bit of grated cheese or parmesan, if you want a richer version.

Preparation method

1. I start with the mushrooms, as they take the longest. I clean them with a kitchen towel or, if they’re dirtier, with a damp sponge, without washing them too much under running water (otherwise, they soak up water, become bland, and release too much juice). I slice them fairly thin, about 3-4 mm. I wash the green onion and slice it into rounds, including the green parts.

2. I heat the oil in a large pan or wok over medium to high heat. It’s important for the pan to be spacious; otherwise, the mushrooms won’t brown but will steam in their own juices. I throw in the onion, letting it cook for about 30-40 seconds just to release its aroma, then add all the mushrooms. I stir quickly to prevent burning.

3. I sauté the mushrooms for about 4-5 minutes, stirring often. They will soften and release a lot of water at first – don’t worry, that’s how it should be. When the liquid starts to reduce, I add salt, pepper, and the pinch of cinnamon. When they’re soft but still have a bit of bite, I lower the heat, and if I feel like it, I add a bit of chopped parsley at the end. If you want them browner, let them cook for another minute, but don’t dry them out to avoid them becoming rubbery. Taste to see if you need more salt or pepper; everyone has their own preferences.

4. While the mushrooms are sautéing, I take care of the polenta. I bring 400 ml of water to a boil with half a teaspoon of salt in a small pot or a thick-bottomed saucepan. When it boils, I slowly sprinkle in the cornmeal while stirring with a whisk or a wooden spoon (I don’t take chances here to avoid lumps). I let it simmer on low heat, stirring occasionally for about 10-12 minutes, letting it cook and thicken nicely. At the end, I set it aside for 2 minutes to let it “settle.”

5. To serve, I like to put a layer of polenta on the plate, topped with a generous amount of mushroom sauté. If I’m not fasting, I spoon sour cream over the mushrooms because that’s how life is better. I eat it immediately while it’s hot and still “steaming.”

Why I make this recipe often

Not just because it’s a fasting dish (although it’s really useful during those times when you don’t know what to cook) – polenta with mushroom sauté is simply delicious, quick, and filling. It saves me when I don’t feel like cooking something complicated, when I want something warm after a long day, or when I have guests and want to appear more skilled than I am. It’s hearty, you don’t miss the meat, and it’s made from what you have at home. Plus, it can be adapted based on your cravings and the ingredients you find; you don’t have to stick to the recipe to the gram.

Tips, variations, and serving ideas

Useful tips (from what I’ve learned with hands-on experience):

– Don’t overcrowd the mushrooms in a small pan. It’s tempting, but it results in watery and tasteless sauté, not the real deal. Better to do it in two batches if you don’t have a large pan.
– If you use cinnamon, don’t overdo it. Just a hint, it shouldn’t taste like “compote.” The first time I added too much, and honestly… I didn’t need it anymore.
– The polenta needs to be stirred well to avoid lumps. If you don’t have a whisk, a wooden spoon works, but it’s harder to break up any lumps that form.
– Don’t wash the mushrooms with too much water; they absorb it like a sponge and get mushy. Just wipe them enough to remove any dirt.

Ingredient substitutions:

– If you don’t have green onion, yellow or red onion works too, but use a small one and let it sauté a bit longer.
– Olive oil can be replaced with sunflower oil or even butter (if you’re not fasting), but the taste will change.
– Polenta can be made from instant cornmeal if you’re in a hurry; just follow the package instructions, as the cooking time will be shorter.

Variations (I haven’t tried them all, but I’ve gotten to some after a few attempts):

– Add garlic (1-2 finely chopped cloves) when sautéing the onion for a more intense flavor.
– A splash of white wine poured over the mushrooms halfway through sautéing completely changes the aroma.
– If it’s not fasting, sprinkle some salty cheese or grated parmesan over the sauté before serving.
– For those who want a diet-friendly or gluten-free option: it’s already gluten-free (if the cornmeal isn’t contaminated), and it has low fat if you reduce the oil.
– If you like it spicy, add a pinch of chili flakes towards the end.

Serving ideas:

– It pairs very well with pickles, especially cucumbers or green tomatoes.
– A simple tomato salad with onion or sliced bell pepper complements the flavor.
– If it’s a Sunday meal, make a menu with polenta, mushrooms, a fried egg, and cheese (when it’s not fasting).
– A glass of dry white wine goes well if you make the version with sour cream or cheese.

Frequently asked questions

Can I use canned mushrooms?
Yes, but they don’t taste the same. If you use them, drain them well and sauté them less since they are already soft. The flavor isn’t as intense, but in a pinch, they’ll do.

How do I make the polenta lump-free?
Use a hand whisk and pour the cornmeal slowly, in a rain-like fashion, while stirring. If lumps still appear, break them up with a spoon against the side of the pot. A trick: put a little cornmeal over cold water, stir well, then bring it to heat.

How long should the mushrooms cook?
4-5 minutes is enough over medium to high heat, but it depends on the pan and how thick you slice them. The idea is for them to remain slightly firm, not to turn into mush.

Can it be prepared in advance?
Polenta is best served warm, but the mushroom sauté lasts up to 24 hours in the fridge; you can quickly reheat it in a pan or microwave. If the polenta hardens, it can be reheated with a bit of water on the stove.

What kind of sour cream should I use?
I use thick sour cream for serving, directly over the mushrooms. If you want a lighter version, cooking cream or Greek yogurt works too, but it won’t be as creamy.

What do I do if I don’t have cornmeal?
You can make mashed potatoes and serve the mushrooms on top, but it doesn’t have the same charm. I’ve also tried couscous; it’s okay, but polenta is the base for me.

Nutritional values (approximate)

A serving of polenta with mushroom sauté (without sour cream, for two people) has about 250-300 kcal, with around 5-6 g of protein (mostly from the mushrooms), about 8-10 g of fat (if you don’t overdo the oil), and 40-45 g of carbohydrates (from the polenta). Very little sugar, plenty of fiber from the mushrooms and cornmeal. It’s easy to digest, doesn’t weigh down the stomach, and is quite filling for a dinner or lunch. If you add sour cream or cheese, the calories go up a bit, but so does the flavor. For those mindful of gluten, cornmeal is naturally gluten-free, but check to ensure it’s not contaminated in production.

How to store and reheat

The mushroom sauté can be kept in the fridge, in a sealed container, for up to 2 days without issues. For reheating, I prefer the pan on low heat, possibly with 1-2 tablespoons of water if it has dried out too much. The polenta, if it has hardened, can be reheated over steam, or broken into pieces and placed in a pan with a splash of water and a lid on low heat until softened. It doesn’t compare to fresh, but it works. I’ve tried microwaving it; it dries out on the edges, so I don’t recommend it. If you have leftovers, you can slice it, fry it in a pan with a bit of oil – it makes a good snack for the next day’s lunch.