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Pan Fried Polenta with Creamy Mushroom Sauce in a white bowl

Pan Fried Polenta with Creamy Mushroom Sauce

A fancy and romantic date night dish, inspired by a high end Italian restaurant, made easy.
5 from 3 votes
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Course: Appetizer, Main Course
Cuisine: Italian
Diet: Vegetarian
Keyword: creamy mushroom sauce, polenta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 770kcal


For the Fried Polenta

  • 1 4x8 inch strip Creamy Polenta cooled + set
  • ½ Cup All-Purpose Flour sub gluten free flour to make gluten free
  • ¼ Cup Olive Oil for frying
  • Salt to taste

For the Creamy Mushroom Sauce

  • 2 Tbsp Meyer Lemon Olive Oil or 2 tbsp extra virgin olive oil + 1 tsp lemon zest
  • 1 Shallot minced
  • 1 Clove Garlic minced
  • 2 Cups White Mushrooms sliced
  • ½ Cup Dry White Wine such as sauvignon blanc
  • ¼ Cup Chicken or Vegetable Stock
  • 2 Oz Mascarpone or Cream Cheese
  • ½ Cup Parmesan Reggiano fresh grated, fine + more to garnish
  • 2 Tbsp Heavy Cream
  • Fresh Parsley chopped, to garnish
  • ½ tsp salt or more, to taste


To Make the Fried Polenta

  • Carefully remove the cooled polenta from the baking dish and place on a cutting board. Use a butter knife and gently release the polenta from the edge of the dish if needed.
  • Slice a strip about 4 inches wide and 8 inches long. Cut that strip in ½ to make 4x4 inch squares. Cut the squares in ½ on the diagonal to make a triangle.
    Cutting Polenta
  • Carefully coat the top and bottom of the polenta triangles in flour. Try not to get the sides of the polenta covered in flour.
  • Preheat olive oil in a frying pan or cast iron skillet over medium heat.
  • While the polenta is frying, start the mushroom sauce.
  • Once the oil is hot, add the polenta triangles, bottom side in the oil. Cook 5 minutes or until golden brown and releases easily from the pan. Flip the polenta triangle over and cook the top side for 4-5 minutes or until golden brown and crispy.
  • Remove from pan and set on a cooling rack over a baking sheet (this will keep the polenta crispy) season with salt.
    Polenta on Cooling Rack

To Make the Mushroom Cream Sauce

  • In a saute pan over medium - high heat add: the lemon olive oil and minced shallots. Saute 3 - 5 minutes or until translucent, stirring occasionally. Add the mushrooms and saute until soft, about 5- 7 minutes, stirring occasionally. Turn down the heat to medium if needed.
  • Stir in garlic and salt, then deglaze the pan with wine and allow to simmer for 3 minutes to remove the alcohol. Add the chicken stock and reduce 3 -5 more minutes.
  • Stir in the mascarpone or cream cheese and allow to melt, about 2 mins.
  • Stir the parmesan cheese and heavy cream until melted.
    Creamy Mushroom Sauce in Pan
  • Taste and adjust seasoning as needed. Does it need more salt? More Lemon?


  • Place 2 polenta triangles on a plate, spoon the mushroom sauce to cover, sprinkle with chopped parsley and grated parmesan and serve!
    Pan Fried Polenta with Creamy Mushroom Sauce in a white bowl

Recipe Notes

** Make the creamy polenta the night before and allow it to take shape.
**Meyer Lemon Olive Oil – I find the lemon flavored olive oil makes this dish extra special. If you don’t have it on hand simply substitute with 2 tbsp extra virgin olive oil + 1 tsp grated lemon zest.
**Dry White Wine – This is one of the defining flavors of the dish, so choose a wine you would drink. If you don’t drink wine, use ¾ cup stock  and add 1-2 tablespoons of white wine vinegar.
**Grate the parmesan cheese fresh with a microplane (affiliate link), so that the cheese easily melts into the sauce.
**Season and rest the finished polenta on a cooling rack. If you cool the polenta on a plate or cutting board, the bottom side may lose that crispy crust.
**I don't recommend keeping the polenta warm in the oven. The polenta crust will get soft and you'll lose the crispy exterior.


Serving: 0.5dish | Calories: 770kcal | Carbohydrates: 34g | Protein: 18g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 66mg | Sodium: 930mg | Potassium: 465mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 3mg | Calcium: 372mg | Iron: 3mg
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