Mushroom Polenta



Serving size

about 1/2 cup cooked polenta
45 Minutes

This recipe can be multiplied. The leftovers can be poured into an oblong or square pan, chilled until set, and cut into 2 inch squares, then seared and served as polenta cakes.

Mushroom Polenta


3 cup Water
1 ounce Mushrooms, shiitake, dried (or dried porcini or dried portobello)
1/2 cup Yellow grits (coarse ground cornmeal)
1/8 tsp. Salt
1 ounce Parmesan cheese (grated)
1/2 tsp.. Honey


Place the water in a medium sauce pan over high heat.

When the water boils, remove the pan from the heat and remove one cup of water and place in a small bowl with the dried mushrooms. Let steep for about 15 minutes.

After the mushrooms have steeped, drain the liquid into the pan with the remaining hot water (retain the mushrooms) and place the water and mushroom liquid over high heat.

When the water boils, reduce the heat to medium-high and slowly add the cornmeal. Stir continuously while adding the polenta so that it does not clump.

Add the salt and stir.

Reduce the heat to medium and cook the grits for 12 minutes, whisking very frequently to keep the grits from sticking to the bottom of the pan.

While the polenta is cooking, coarsely chop the reconstituted mushrooms.

After about 12 to 15 minutes, add the cheese and honey to the polenta and stir until well blended.

Serve topped with the mushrooms.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

The great thing about polenta is that yellow cornmeal is a whole grain and is great for you. Better yet, it tastes great. Dried Portobello mushrooms are cheaper and I like their meatiness, but porcini mushrooms are the gold standard when it comes to deep umami flavor.

"Grits ain't groceries"

Titus Turner, R&B Singer