Creamy Polenta with Mushrooms & Red Wine Gravy

This creamy polenta with mushrooms & red wine gravy so amazingly delicious and easy. And all done in under 30 minutes.

Who loves a good gravy out there? I love experimenting with gravy. I gave this a go the other night & it was a huge hit. Polenta is so underrated. It’s easy to make and versatile too.

Creamy polenta with mushrooms & red wine gravy is a great option for those cold winter nights. It may look like a lot of steps for this dish, but it was actually a relaxing cook. I was also a little naughty & added some parmesan to the polenta as well. 

One tip you can do so you don’t feel rushed is to cook the mushrooms & red wine gravy first so that when the polenta is almost ready you just have to warm it up a little on the stove. 

The creamy polenta is good by itself, but it’s the mushroom and red wine gravy make this polenta recipe stand out. it’s like the icing on the cake. Enjoy!

Creamy Polenta with Mushrooms & Red Wine Gravy

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Recipe by Dad’s Home Kitchen with Jase Pashley Course: DinnerCuisine: Italian


Prep time


Cooking time



Polenta Ingredients

  • 2 cups 2 Vegetable Stock

  • 2 cups 2 Water

  • 1 cup 1 Corn Meal

  • 3 Tbsp 3 Butter

  • 1 Tbsp 1 Olive oil

  • 6 6 cloves of garlic finely chopped

  • 500 g 500 mixed mushrooms sliced ( I used white & Shitake)

  • 1 tsp 1 dried rosemary

  • 1/2 cup 1/2 red wine

  • 3/4 cup 3/4 vegetable stock

  • 1 tsp 1 corn flour

  • Salt & pepper to taste


  • In a medium sized saucepan, bring the 2 cups of stock & water to boil.
  • Add the corn meal & with a whisk stir it through slowly until it’s all mixed in & the corn meal doesn’t clump.
  • Reduce the heat, cover the lid & simmer for 10-15 minutes. Stirring every couple of minutes. You know when it’s cooked with it’s nice & think & all the liquid is gone.
  • While the corn meal is cooking, grab a fry pan & heat the olive oil on a medium heat. 
  • Saute the garlic for about a minute then add the mushrooms & a pinch of salt & pepper & continue sauteing for about 5 minutes or until your mushrooms are light browned.
  • Add the red wine & rosemary & simmer for another 5 minutes or so.
  • In a small bowl whisk together the 3/4 cup of stock & corn flour then add it to the mushrooms.
  • Simmer for another 2-3 minutes or until the sauce thickens.
  • Add some more salt & pepper to taste if needed.
  • Once the polenta is ready add the butter (I also add 1/2 cup of parmesan as well) and stir it through until melted & remove from the heat.
  • Serve it straight away with the polenta on the bottom and your Mushrooms on top. Delicious!

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