The chestnuts with mild mushrooms over polenta slices are a tasty and easy to make meal to enjoy.

Polenta with chestnuts and Mushrooms

Serving Size: 4


  • 2 red onions, chopped
  • 1 & 1/2 lb. mixed mushrooms,cleaned and chopped
  • 8 ounces prepared chestnuts, chopped
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 5-8 sage leaves, chopped
  • 2 tablespoons tamari
  • 2 tablespoons agave
  • salt and pepper to taste
  • 1 cup polenta cornmeal
  • 4 cups water
  • pinch salt


  1. To make the polenta, cook theĀ  cornmeal in 4 cups water with 2 tablespoons of olive oil and a pinch of salt.
  2. Cook the polenta, carefully stirring as it thickens the bubbles will spatter and can burn.
  3. When the polenta is thick, remove from the heat and pour into a baking dish or form.
  4. Mince the sage leaves.
  5. Saute the chopped onion in the oil in a large frying pan.
  6. Add the chopped mushrooms and saute.
  7. Add the sage leaves tamari and agave.
  8. Perhaps a splash of water is needed as well.
  9. Add the chopped chestnuts and mix well.
  10. Slice or cut the polenta into individual servings.
  11. Serve the mushroom, chestnut mixture over the polenta, garnish with a few sage leaves.