Shrimp with Polenta & Mushroom Sauce

Creamy polenta, seared shrimp, and a mushroom stock sauce finished with a splash of cream. Rich, buttery, and savory without much fuss.

Why You'll Love Shrimp with Polenta & Mushroom Sauce

The mushroom sauce is just mushroom stock reduced with a splash of cream, no roux, no cream-heavy base. Polenta cooked low and slow in water and olive oil gives you the starchy backbone, and the shrimp cooks fast on top.

Tips and Tricks

• Stirring is key-don't walk away from the polenta for long.
• A splash of milk or cream at the end can make it even richer.

Variations

• Swap shrimp for seared scallops or roasted mushrooms.
• Add parmesan or mascarpone to the polenta for extra creaminess.

Substitutions

• No mushroom stock? Steep dried mushrooms in hot water for a DIY version.
• Use quick-cooking polenta to cut down on time (adjust liquid ratio accordingly).

Best served with

• Charred broccolini or sautéed spinach
• Roasted garlic toast
• A crisp white wine like Pinot Grigio
• A poached egg (brunch mode = activated)

How to Store Leftovers

• Store polenta and shrimp separately in airtight containers. Refrigerate up to 2 days. Reheat polenta with a splash of milk or stock to loosen.

Common Questions

Shrimp with Polenta & Mushroom Sauce

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Creamy polenta, seared shrimp, and an umami-rich mushroom sauce come together in this cozy dish. Rich, buttery, and deeply savory.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 2

Course: Dinner, Main Course

Cuisine: Californian, Italian

Calories: 892

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Polenta

• 5 cups Water
• 1 cup Polenta medium or coarse cornmeal
• Kosher Salt to taste
• 2 tablespoon Extra-Virgin Olive Oil

Shrimp

• 6 small Shrimp peeled and deveined
• Kosher Salt to taste
• Olive Oil for cooking

Mushroom Sauce

• 2 cups Mushroom Stock
• 1 splash Heavy Cream

Equipment

• Saucier or saucepan
• Whisk
• Small saucepan
• Skillet

Method

 

Polenta

1. In a large saucier or saucepan, bring 5 cups of water to a high simmer.
2. Slowly whisk in polenta. Continue stirring as it comes to a boil.
3. Reduce heat and stir frequently for 45-50 minutes, until thick and pulling from the sides.
4. Season with salt and stir in olive oil until glossy and smooth. Add a splash of water or stock if needed to loosen.

Mushroom Sauce

1. In a small saucepan over medium heat, reduce mushroom stock until thick and syrupy: about 2-3 tablespoons should remain.
2. Stir in a splash of heavy cream. Taste and adjust seasoning.

Shrimp

1. Pat shrimp dry and season with salt.
2. Heat olive oil in a skillet over medium.
3. Sear shrimp 3 minutes on the first side, flip and cook for 90 seconds. Remove from heat.

To Plate

1. Spoon a generous layer of polenta into each bowl.
2. Top with shrimp and a drizzle of mushroom sauce.
3. Finish with olive oil or flaky salt, if desired.

Nutrition

Calories: 892kcalCarbohydrates: 127gProtein: 26gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 98mgSodium: 133mgPotassium: 377mgFiber: 3gSugar: 1gVitamin A: 355IUVitamin C: 0.01mgCalcium: 78mgIron: 2mg

Notes

Storage: Store the polenta, shrimp, and mushroom sauce in separate airtight containers in the fridge for up to 3 days. Polenta sets firm as it cools, so reheat it over low heat with a splash of water or stock, stirring until it loosens back up. Warm the shrimp gently so it doesn't overcook and toughen.

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