Creamy Polenta with Mushrooms and Mascarpone

Creamy Polenta with Mushrooms and Mascarpone {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Creamy Polenta with Mushrooms and Mascarpone

  • 1 ounce mixed dried mushrooms
  • 1½ cups hot water
  • 4 cups vegetable broth
  • 2 tablespoons fresh rosemary, minced
  • 1 cup instant polenta or finely ground cornmeal
  • 4 ounces mascarpone cheese
  1. Place the mushrooms in a medium bowl. Pour the hot water over the mushrooms and let stand for 30 minutes. Drain and rinse the mushrooms, then finely dice.
  2. Place the broth and rosemary in a medium-large pot and set over high heat. Once simmering, reduce the heat to medium-low. Slowly pour in the polenta or cornmeal, while stirring constantly to prevent clumps. Simmer, stirring occasionally, for 7-8 minutes. The polenta should have a soft and creamy texture. Remove from the heat.
  3. Add in the mushrooms and mascarpone. Stir well. Serve.

Serves 6-8

Making Polenta with Mushrooms and Mascarpone | Wheat-Free Meat-Free

I chose dried mushrooms since they have concentrated flavor. The mixture I used included porcini, boletes, morel, oyster, and lobster mushrooms. Any mixture should do, or if you prefer one specific variety, stick to that.

Polenta sputters quite a bit while cooking. There’s not much you can do to prevent it. Just be aware it’s slightly messy.

This recipe is being shared in Allergy Free WednesdayFull Plate Thursday, and Gluten Free Fridays.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Sam Smith says

    Would this work with some form of vegan cheese?

    • I don’t know why it wouldn’t. However, I am not well versed in varieties of vegan cheese, so I don’t have specific recommendations as to which melt better than others. Mascarpone is a very soft, spreadable cheese. I would suggest using something like vegan cream cheese if you give it a try. Or you could just leave the cheese out. The polenta is plenty creamy without the cheese.

  2. That look absolutely delicious, Kalinda! I’ve never used dried mushrooms at home, but I’m sure I’ve enjoyed them in dishes when eating out over the years. Would a screen over the pot help with the mess factor or would using one be a problem as it might trap steam?


    • I don’t really know. I think it’s just one of those dishes that has rules. Every recipe I’ve ever seen say to cook it uncovered. But, I’d imagine either would work. I doubt you can really mess it up. You just need to remember to stir it enough so that it doesn’t scorch and stick to the bottom of your pot.

  3. We will just love your awesome Creamy Polenta with Mushrooms and Mascarpone, what a great idea! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

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