🍄 Creamy Mushroom Polenta Bowl with Crispy Sage

A comforting, elevated dish that celebrates the rich, earthy flavour of Easy Harvest mushrooms.

Serves: 2 | Time: 30 minutes | Difficulty: Easy

Ingredients:

For the mushrooms:

• 1 cup Easy Harvest mushrooms (shiitake, lion’s mane, or oyster), sliced
• 1 tbsp olive oil or butter
• 1 clove garlic, minced
• Salt and pepper to taste

For the polenta:

• ½ cup polenta (coarse cornmeal)
• 2 cups vegetable broth
• ¼ cup grated Parmesan cheese (or nutritional yeast for a dairy-free version)
• 1 tbsp cream or plant-based milk
• Salt and pepper to taste

For the crispy sage:

• 6–8 fresh sage leaves
• 1 tsp olive oil

Instructions:

1. Prepare the polenta:
   In a medium saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, reduce heat to low, and simmer for 20–25 minutes, stirring frequently until thick and creamy. Stir in cheese, cream, salt, and pepper.
2. Sauté the mushrooms:
   While the polenta cooks, heat olive oil or butter in a skillet over medium heat. Add the garlic and mushrooms, cooking until golden and slightly crispy around the edges (about 6–8 minutes). Season with salt and pepper.
3. Crisp the sage:
   In a small pan, heat 1 tsp olive oil over medium heat. Add sage leaves and fry for 15–20 seconds until crisp. Transfer to a paper towel.
4. Assemble the bowl:
   Spoon polenta into serving bowls. Top with sautéed mushrooms and crispy sage. Finish with a drizzle of olive oil or truffle oil if desired.

Chef’s Tip:

For extra depth, add a splash of white wine or a sprinkle of chili flakes to the mushrooms while cooking.