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Polenta with Porcini Mushroom and Sweet Petite Onion Sauce
By Melissa's Corporate Chefs


1 package Dried Porcini Mushrooms reconstituted and chopped 
1/4 cup Mushroom Liquid strained (from the reconstituted mushrooms) 
5 ounces Sweet Petite Onions peeled and sliced thin 
2 tablespoons Olive Oil Extra Virgin 
1 tablespoon Unsalted Butter 
2 teaspoons Chopped Garlic 
1 pump Thyme extract 
Salt to taste Pepper to taste 
1 pound Organic Polenta (Italian Herb or Original) sliced 1/2 inch thick 
1 teaspoon Vegetable Oil 
1/4 cup Parmigiano Reggiano Cheese freshly grated 
4 sprigs Thyme 

Directions Sauce: 

In a sauté pan over medium heat, heat the olive oil. 

Add the onion and sauté, stirring occasionally, until tender, 8 to 10 minutes. 

Remove from the pan and set aside. In the same sauté pan over a medium high heat, heat the butter. 

Add the porcini mushrooms, sauté for 3 minutes, stir in the garlic and thyme extract. 

Sauté until fragrant, about 1 minute. 

Add the reserve mushroom liquid and cook, stirring, for 2 minutes to combine the flavors. 

Season with salt and pepper. 


Slice Polenta into 1/2'' thick rounds. Over medium heat, warm the vegetable oil in a large sauté pan. 

Add polenta and heat for 3 minutes, or until Polenta starts to brown lightly and soften slightly. 

With a spatula, carefully turn polenta over and continue heating for another 3 minutes. 

To serve: 

Reheat the Mushroom and Onion sauce. Spoon the sauce onto a warmed serving platter or individual plates. 

Arrange the polenta slices on top off the sauce . Sprinkle with the cheese. 

Garnish with the thyme sprigs. Serve immediately. 

A staple of Northern Italian kitchens, Polenta (cornmeal) is now a popular item on American menus. 

Melissa’s offers a superb, precooked Polenta in 5 versatile flavors .

Traditionally cooked like a hot cereal, precooked Polenta from Melissa’s eliminates the need for lengthy preparation before serving.