Polenta Mushroom On The Menu

Polenta and Mushrooms go hand in hand like peanut butter and jelly.  Like peanut butter and chocolate.  Like peanut butter and life.  Oh wait, this is about polenta and mushrooms.  Before I go on let me say that I know that this is my 3rd post in a row that is a recipe, but I am a cooking machine right now because training is kicking my ass.  Two weeks ago 23 hours and last week 21 hours.  This week will be in the 20s again and I need to get away from triathlon and training when I can.  Where do I do that?  In the kitchen is where I get away from triathlon, Sonix Studio and really life.

The kitchen is my sanctuary.  I can go into that area and be at total peace.  Getting my knife as well as pots and pans out is like a drug.  I have this feeling of complete and utter relaxation once I am in the kitchen and thus why the last three posts have been about food / recipes.  In case you missed them I have made a burrito and sicilian pizza (click the links to find the recipes – for other recipes just click that menu link in the top right of the blog.)

Anyway, back to where we were.  Karen and I love to go to a restaurant in McKinney, Texas called Sauce on the Square.  When we go there we always order the polenta appetizer.  It is polenta with mushrooms and a balsamic reduction.  The polenta is chilled and then pan-fried before being served.  It is so creamy and tasty.  While I know they must cook their polenta with cream and cheese it is hard to walk away from, but it also means that I can make mine more to my liking at home which is what I did with this recipe.

This meal is so easy to make and takes about a total of 10 minutes that you will wonder where you can get polenta by the case……no I’m not kidding!


Polenta With Mushrooms

Ingredients: 1/2c Polenta, 1c Coconut Milk, 1/2c water, 4.5oz White Mushrooms (chopped), 1/2 oz Sun-Dried Tomato in Olive Oil, 1 egg, 1 Tbsp Horseradish Mustard (or whatever whole grain mustard you like but not the yellow stuff), Sriracha

Nutritional Information: 446 calories, 65g Carbs, 20g Fat, 17g Protein


  1. In a pot bring water and coconut milk to a boil.
  2. While the liquids are beginning to boil begin to sauté the mushrooms.
  3. After the liquid is boiling add the polenta and reduce the heat to low and begin to stir.
  4. While stirring the polenta and the mushrooms are just beginning to brown add the sun-dried tomatoes with their oil.
  5. As the liquid is beginning to be absorbed add the mustard and continue stirring.
  6. When all the liquid is absorbed remove from the heat and pour into a boil.
  7. When the mushrooms are browned remove them and place on top of the polenta.
  8. In same pan that you cooked the mushrooms in crack open an egg (no need to add oil as the oil from the tomatoes will still be there.)
  9. Cook the egg to your desired consistency.
  10. Before placing the egg on top put a squirt of sriracha on top of the mushrooms.
  11. Top with the egg and then enjoy with a spoon.
This meal is perfect for the person on the go.  Total cook time is about 10 minutes and 15 with prep.

How Do You Enjoy Polenta?


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  1. Jen says:

    This looks great! An awesome thing since I’m gluten and dairy free, this is perfect!
    Jen recently posted..Atlantic City half race recap: Running with love on a beautiful dayMy Profile

  2. Natasha says:

    I love polenta! Now can you tell me is polenta essentially corn meal, which would mean that what I find in the stores around here called Maiz is all the same thing? I’m asking because once I tried to make it with that and it didn’t taste quite right and I’m trying to figure out if it’s because I used the wrong stuff or if because what I had, had gone bad.
    Natasha recently posted.."I Workout" Monday Funday Super Fun Prize Pack Giveaway!!My Profile

  3. Olivia Watson says:

    Is it weird that i find this recipe to be cute? :D

    Looks delicious! Really love the compositions!!
    Olivia Watson recently posted..Argan Oil Benefits are Too Many to Mention…My Profile

  4. adena says:

    mildly confused, do you add the sun dried tomatoes to the polenta or the mushrooms?? I never claimed to be your smart friend!!! This looks SOOOO yummy that I’m going to have to make it.
    adena recently posted..randoms…My Profile

    • adena says:

      nevermind.. step 8 told me the answer.. I never said I read an entire post before I start shooting my mouth off either. :-)
      adena recently posted..randoms…My Profile

    • CTER says:

      To the mushrooms so that the oil from the sun-dried tomatoes is in the pan and you can cook your egg in that same pan.

      Just made quinoa with roasted vegetables, grapes and and egg on top. Ridiculously good when you add horseradish mustard and sriracha.

      Oh you are smart…..you chose to be my friend!

  5. Ashley Simpson says:

    It is so not fair to show us pictures like this when we can’t eat them off of the computer!!! :-)
    I love polenta. Polenta with mushroom seems to be so delicious that I am going to try this.

    Thanks for giving us a nice recipe to try :-)
    Ashley Simpson recently posted..cubic zirconia engagement ringsMy Profile

  6. I love everything CTER, but have never used it in a pasta dish. That might change very, very soon after this post. This looks so good & delicious!! :-)

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