Fried Polenta with Creamy Mushroom Sauce

This was a very tasty recipe. I didn’t have any thyme or rosemary so I used herbs de Provence in both the polenta and the sauce and it worked out great. I added a little lemon zest as a topping and it turned out amazing. This is a really amazing recipe!

I cooked half as recommended and half in the airfryer and the airfryer ones were crispier and less watching needed than the frying pan! I might try cutting them in thin rectangles for polenta chips!

PUL Team - Dec. 11, 2024, 3:13 p.m.

Ooo thanks for the insight, Orlagh, it's so appreciated ☺️

Delicious! I've grown up with polenta but I've never had it fried, I love it :D
Also I used an onion instead of a leek an it still turned out great :)

PUL Team - Nov. 27, 2024, 10:57 p.m.

Yayy so glad you enjoyed it, Dunja, thanks for taking te time to leave the review 🥰

I'm super new to polenta and this was only my second time cooking with it and I have to say I really like it a lot! This dish was so flavourful thanks to all the herbs and I was amazed how the polenta solidified enough to be sliced when in the baking dish. This was very delicious and had made me want try more polenta recipes in future!

I tried another of your polenta recipes and realised that I don't really like polenta. But I still had a lot of it, so I gave it another go with this recipe. And . Yum!
The mushroom sauce is so tasty and such great flavors, the polenta is great with the crunchy texture. Thank you for this!

PUL Team - May 7, 2024, 7:54 p.m.

So happy to hear, Sara! Sending hugs to Denmark 💛

Very comforting dinner. The mushroom sauce is sooo good!

Very tasty. Rustic & earthy. We had plenty of polenta but needed more topping for four people. I also used less rosemary and was glad I did.
( the adding of the flour was not included in the directions)

PUL Team - Jan. 21, 2024, 11:56 p.m.

Hey Pat, thanks for sharing your experience with the fried polenta. We've noted it down to help us improve! The flour is in step 8 which we can see on our end, but let us know if you can't see it on your end 🤗

Pat Boland - Jan. 22, 2024, 12:02 a.m.

I can see the flour step now. Thanks

This was a real hit.

This was really tasty ans actually very quick.
Any tips on how not to get splashed by the polenta as it's cooking? Perhaps I kept the heat too high; I did have to add more water than suggested.

We have some leftovers so I think tomorrow I will grate some vegan cheese over the top for variety and a bit of saltiness.

PUL Team - Jan. 9, 2024, 10:15 p.m.

Hey there, Phillipa, we're so delighted you enjoyed the recipe! To avoid polenta splashing, you can try lowering the heat. It might take a bit longer to thicken, but hopefully you will avoid any big polenta eruptions. Grating vegan cheese on leftovers is a fantastic idea for added variety and a hint of saltiness 😃

Excellent!!

Very delicious!

This was delicious!

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PUL Team - July 2, 2023, 5:44 p.m.

Hey Dot, we're sorry you didn't enjoy this recipe. If you have any feedback for us or suggestions on how we can improve, we'd love to hear about it 🫶

Fried polenta was very yummy and the mushroom cream too! However I feel like they don’t fit so well together. Next time I will try to make a dip instead because the fried polenta sort of taste like a nugget 😋

PUL Team - July 2, 2023, 5:43 p.m.

Hey Norven, I'm so glad you enjoyed the polenta and mushroom cream, but sorry to hear you didn't love the combination. It's a combination that's traditionally enjoyed in Italy, but I can imagine a dip being super tasty with the fried polenta too 😋 thanks for sharing your experience with it!

Phillipa - Jan. 8, 2024, 8:35 p.m.

Hi Norven,

If you try this again you could cool the polenta in thicker slices. Mine ended up quite thick because of the shape of my pan but as a result had a light crisp on the outside and were more like a couscous consistency on the inside. I couldn't have used mine as dips but I think I'll buy a bigger container so I can try out your suggestion 😊