Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pan-Fried Polenta with Mushrooms

Scott Phillips

Servings: 6

Pan-frying squares of leftover polenta is a delicious way to transform the classic, comforting side dish. This version, topped with a sauté of mixed mushrooms, can be a first course or hearty side for roast chicken or steak.


  • 3 cups hot Shortcut Polenta
  • 1 Tbs. olive oil
  • 4 Tbs. unsalted butter
  • 1 lb. mixed fresh mushrooms, trimmed and sliced 1/4-inch-thick
  • Kosher salt
  • 2 cloves garlic, minced
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 1 oz. (1/4 cup) shaved Parmigiano-Reggiano


  • Spread the polenta 1/2-inch thick in a 8×8-inch baking dish. Cool to room temperature, then cover and refrigerate for up to 2 days.
  • Heat the oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat until the butter foams. Add the mushrooms, season with salt, and cook, stirring occasionally, until the mushrooms begin to brown, about 7 minutes. Add the garlic and continue cooking, stirring often, until fragrant, about 1 minute. Remove from the heat, stir in 1 Tbs. of the remaining butter and the parsley. Season to taste with salt and pepper. Keep warm.
  • Meanwhile, invert the polenta onto a cutting board and cut into six 2 x 3-inch rectangles. Melt the remaining 2 Tbs. butter in a 12-inch non-stick skillet over medium heat. Arrange the polenta in the skillet in a single layer and cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip and cook until golden, about 4 minutes more.
  • Top the polenta with the mushrooms, garnish with the cheese, and serve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.