Beef and Mushrooms over Creamy Polenta

There’s something about a cozy bowl of creamy polenta topped with tender beef and mushrooms that feels like a warm hug after a long day.

This dish brings together rich, savory flavors and a touch of rustic comfort in every bite — perfect for chilly evenings or when you just want a hearty, homemade meal that doesn’t take all night.

We’ve had our share of “brrr” weather lately, but this week it’s finally warming up into the 50s and 60s — manageable, but still perfect for comforting meals like this one.

After everyone in our home caught a stomach bug recently (not fun!), I wanted something simple, nourishing, and satisfying.

And that’s exactly what this recipe delivers. Tender sautéed beef, earthy mushrooms, and caramelized onions simmered in a flavorful sauce — all served over creamy, buttery polenta. It’s elegant enough for a date night, yet quick and easy enough for a weeknight dinner.

 Why You’ll Love This Recipe

• Ready in 40 minutes or less
• Comforting and flavorful
• Naturally gluten-free
• Family-friendly and beginner-friendly
• Uses everyday ingredients

Making the Perfect Creamy Polenta

Polenta might sound fancy, but it’s just pure comfort food — simple, creamy, and endlessly versatile.

For this recipe, I used quick-cooking polenta, which makes the whole dish come together in under 40 minutes. It’s perfect for busy weeknights when you crave something warm and cozy without hovering over the stove.

Tip: Quick or instant polenta is pre-cooked and dried, so it thickens in just a few minutes. To keep it from tasting “flat,” whisk constantly, finish with butter and milk or cream, and season well. Parmesan adds richness and depth.

If you prefer the traditional version, use stone-ground or coarse polenta instead. It takes longer, about 35–40 minutes, but the texture and flavor are worth it when you have extra time on a weekend evening.

👉 [CLICK HERE TO PIN MY RECIPES ON PINTEREST]

If you make Beef and Mushrooms over Creamy Polenta, don’t forget to tag me @sandraseasycooking. And use #sandraseasycooking so I can see your creations.

Continue to Content

Yield: SERVES 4

Beef and Mushrooms over Creamy Polenta

Print

A cozy, satisfying dinner that looks and tastes restaurant-worthy but comes together in under 40 minutes.
Tender shaved steak with caramelized onions and mushrooms is spooned over creamy, buttery polenta — the ultimate comfort meal.

Ingredients

For the Beef and Mushrooms:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium yellow onion, thinly sliced
• 8 oz (225 g) cremini or baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh rosemary (or ½ tsp dried)
• ½ tsp dried sage
• ¼ cup (60 ml) beef broth
• Salt and black pepper, to taste
• 1 lb (450 g) shaved beef steak

For the Creamy Polenta:

• 5 cups (1190 ml) of water or broth
• 1 cup (160 g) quick-cooking polenta (or traditional polenta for longer cooking, check measurements)
• 1 tbsp butter
• 1 tbsp olive oil
• ½ cup (50 g) grated Parmesan cheese, optional
• Salt, to taste

Instructions

Sauté the Onions and Mushrooms

1. In a large skillet, heat olive oil and butter over medium-high heat.
2. Add sliced onion and cook for 3–4 minutes, until it begins to soften.
3. Stir in mushrooms and continue cooking for 6–8 minutes, until golden and tender.
4. Add the Shaved Beef - In the same skillet, add the shaved steak in a single layer. Season lightly with salt and pepper.
5. Cook for 1–2 minutes per side — shaved beef cooks fast!
6. Add Garlic and Herb- Stir in minced garlic, rosemary, and sage.
7. Pour in beef broth and simmer 2–3 minutes, scraping any bits from the bottom of the pan.
8. The mixture should be glossy and coated in a light sauce.

Prepare the Polenta

1. Meanwhile, in a medium pot, bring water (or broth), salt, and oil.
2. Gradually whisk in the polenta to avoid lumps.
3. Reduce heat to low and cook, stirring often, until thick and creamy, about 5–7 minutes for quick polenta, or 35–40 minutes for traditional coarse polenta.
4. Stir in butter and Parmesan if using.

Assemble and Serve

1. Spoon creamy polenta into bowls and top with the beef and mushroom mixture.
2. Garnish with cheese or a drizzle of olive oil if you like. I love using feta or Parmesan cheese.
   

Notes

• Quick Polenta Tip: Using instant or quick polenta makes this dish weeknight-friendly, ready in under 10 minutes. Traditional polenta works beautifully too — just allow extra time for slow simmering and stirring for that authentic texture.
• Make it creamy: Add a splash of cream or a pat of butter at the end for extra richness.
• Add greens: Wilt a handful of spinach or kale into the pan for color and nutrients.
• Wine lovers: A splash of red wine or balsamic vinegar adds depth to the beef and mushrooms.
  

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 364Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 79mgSodium: 681mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 19g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest