Creamy Polenta & Quinoa with Mushroom Sauce

by Lauren


Until this succulent dish, we had never made polenta in the LYK.

*Shock and awe*

Once we tasted this creamy goodness, we could never turn back.


We healthi-fied it too. Part polenta, part quinoa!

We really enjoyed a little grainy crunch in there but you, of course, could make this with just one or the other.

So versatile, I know.

The depth of flavor in the hearty mushrooms is also unbelievably luscious.


I just realized that this would make a great Super Bowl Sunday meal as well!

Filling? Check.

Easy? Check.

Can be eaten in front of a TV? Check.

Tasty and satisfying? Check.

Feeds a crowd? You betcha.

You’ll be the talk of the town if you can pull this one off for your guests after a few brews!


Creamy Polenta/Quinoa with Mushroom Sauce


1 cup polenta

1/2 cup quinoa

1/2 cup parmesan

6 oz. cremini mushrooms

1 oz. dried porcini mushrooms,

1 large clove garlic, minced

3/4 cup beef broth

1 tablespoon rosemary, chopped

1 teaspoon dried thyme

1 tablespoon sherry vinegar

Olive oil



Cook quinoa and polenta according to package directions. Combine the polenta and quinoa then stir in parmesan cheese.

Combine dried porcini mushrooms with 1 cup warm water. Let sit for about 10 minutes then strain; reserve the liquid.

Heat oil in heavy large saucepan over medium-high heat. Add cremini mushrooms and garlic; sauté until mushrooms are tender, about 8 minutes. Add rosemary, thyme, beef broth, sherry and reserved mushroom liquid. Increase heat; boil until half of the liquid evaporates. Pour in reserved mushroom liquid and porcini mushrooms. Boil until liquid mixture is reduced, about 8-10 minutes. Season with salt and pepper.


From the Little Yellow Kitchen,


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5 Responses to “Creamy Polenta & Quinoa with Mushroom Sauce”

  1. I can personally say this dish is incredible :)

  2. I was just looking for a vegetarian recipe for friends coming this weekend. Healthy and delicious!

  3. Chrissy

    So glad I could feed you such gourmet food GL! We need to have more lunch sessions.

  4. Wow – that looks amazing! I’m surprised that you’ve never made polenta before – it is so smooth, creamy and delicious – and surprisingly easy to make! I bet everyone LOVED this one!

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