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Cheesy Mushroom Polenta
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Cheesy Mushroom Polenta

Cheesy Mushroom Polenta

with a side o’ Garlic Bread

Few things are more comforting than a bowl of polenta. Not familiar with the Italian dish? Basically, it’s a creamy, cheesy cornmeal porridge that acts as the perfect bed for all kinds of delicious toppings. Ours is as unfussy as it is delicious. It cooks to perfection in a mere 10 minutes, no constant stirring required! (Sorry, you’ll have to get your weekly arm workout elsewhere!) Ladled on top, there’s an ultra-savory ragu made with meaty mushrooms, juicy tomatoes, and aromatic garlic and scallions. It’s luxurious and deliciously simple at the same time. Oh, and did we mention there’s also a side of garlic ciabatta? Buon appetito!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes


serving amount

4 ounce

Grape Tomatoes

2 unit


8 ounce

Button Mushrooms

2 clove


1 unit

Ciabatta Bread

(Contains Soy, Wheat)

1 tablespoon

Italian Seasoning

2 unit

Veggie Stock Concentrate

½ cup

Italian Cheese Blend

(Contains Milk)

½ cup


Not included in your delivery

4 teaspoon

Olive Oil

4 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat43 g
Saturated Fat21 g
Carbohydrate69 g
Sugar6 g
Dietary Fiber5 g
Protein18 g
Cholesterol85 mg
Sodium1480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Medium Pot



Wash and dry all produce. Halve tomatoes. Trim and thinly slice scallions, separating whites from greens. Trim and quarter mushrooms. Mince or grate half the garlic; halve remaining garlic crosswise.

Cook Mushrooms

Heat 1 TBSP butter (2 TBSP for 4 servings) and a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms, 2 tsp Italian Seasoning (4 tsp for 4), salt, and pepper. Cook, stirring occasionally, until golden brown and tender, 6-8 minutes. Reduce heat under pan to medium.

Finish Ragu

Add tomatoes, scallion whites, minced garlic, and another drizzle of olive oil to pan. Cook, stirring often, until tomatoes are just softened, 3-5 minutes. Stir in half the stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer. Once simmering, remove pan from heat.

Make Garlic Bread

Meanwhile, halve ciabatta as if you were making a sandwich. Toast until golden brown and crispy. Rub cut sides of toasted bread with halved garlic cloves and drizzle with olive oil. Sprinkle with remaining Italian Seasoning and season with salt and pepper. Halve garlic bread on a diagonal to create triangles.

Make Polenta

In a medium pot, combine 2½ cups water (5 cups for 4 servings), remaining stock concentrate, and 1 tsp salt (2 tsp for 4). Bring to a boil. Once boiling, whisk in cornmeal. Reduce heat to low and cook, stirring often, until cornmeal is tender, 8-10 minutes. TIP: If polenta gets too thick, whisk in hot water ½ cup at a time.

Finish and Serve

Heat pan with mushroom ragù over medium heat; stir in 1 TBSP butter (2 TBSP for 4 servings). Cook until mixture is warmed through, 1-2 minutes. Meanwhile, whisk cheese and 2 TBSP butter (4 TBSP for 4) into polenta until melted. Season generously with salt and pepper. Divide polenta between bowls and top with ragù. Sprinkle with scallion greens. Serve with garlic bread on the side.