Polenta with Mushroom Bordelaise Sauce

Ellen Whiteman

Polenta with Mushroom Bordelaise Sauce is a delicious gluten-free and vegetarian dish. It is a creamy and savory Italian recipe that features a rich mushroom sauce made with red wine. The polenta is made with milk, cornmeal, salt, and butter, giving it a creamy and flavorful texture. The sauce is made with shallots, mushrooms, flour, red wine, beef stock, and thyme, creating a delicious and aromatic flavor. The dish is garnished with grated Parmesan cheese and served with steamed green beans for a complete and satisfying meal.

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🌾 Gluten Free
🥗 Vegetarian
Red Wine

20 mins

15 mins

Nutritional Value

fats - unknown
protein - unknown
carbs - unknown


Total: 12Serves: 4
4 cups milk

plus more as needed

1 cup coarsely ground cornmeal
3/4 teaspoon salt
3 tablespoons butter
2 shallots


8 ounces sliced mushrooms

button, cremini, or your favorite gourmet variety

2 tablespoons whole-wheat flour
3 cups red wine
5/4 cups good-quality beef stock

or broth

1 teaspoon chopped fresh thyme

plus extra sprigs for garnish if desired

33/100 cup freshly grated Parmesan cheese
3/4 pound steamed green beans


Step 1 : 

Combine the milk, cornmeal, and ½ teaspoon of the salt in a medium saucepan over high heat. When the mixture comes to a light boil, turn the heat to medium low and simmer for 15 minutes, or until the milk has been almost completely absorbed by the cornmeal, whisking every few minutes so it doesn't stick to the bottom of the pan. Add more milk if necessary to keep the polenta from becoming overly thick.

Step 2 : 

Meanwhile, melt 2 tablespoons of the butter in a medium sauté pan over medium heat. Add the shallots and sauté for 3 or 4 minutes, until they begin to soften but do not turn brown. Add the mushrooms and the remaining 1 tablespoon of butter and cook for about 3 more minutes, or until the mushrooms have soaked up the butter and begun to brown. Sprinkle the flour on the mushrooms and stir until the flour is almost completely absorbed.

Step 3 : 

With the heat still on medium, slowly pour the wine into the mushroom mixture and stir. Be careful to avoid flare-ups; if cooking over a gas flame, you may want to turn off the burner completely for a moment.

Step 4 : 

Simmer to reduce the wine a bit, about 2 minutes. Pour in the beef stock and remaining ¼ teaspoon of salt. Cook and stir until the liquid thickens to the consistency of gravy, about 5 minutes. Remove from the heat and sprinkle in the fresh thyme.

Step 5 : 

Set out 4 large soup bowls and divide the polenta among them. Top the polenta with mushroom bordelaise sauce and Parmesan cheese.

Step 6 : 

Garnish with fresh thyme sprigs or top with steamed green beans.

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