Polenta Workshop/Italian Food Week
There were days when we looked at Italian polenta and were a little apprehensive. Something there seemed threatening, and the road to this ultimate comfort food was seen as too long and complicated.
But we grew up, and what scared us in the past is perceived a little differently today. This is true of many things, and also of this dish, which is a fairly simple cross between cornmeal and rich milky liquids. In fact, this recipe is so simple that our stopwatch stopped on just fifteen minutes of work.
At the end, the yellow queen of Italian cuisine was waiting for us, light, warming, comforting, suitable for a brunch or dinner, and especially happy to receive almost anything you have in the kitchen. Enjoy!
Easy to make, warming and comforting. Polenta with mushrooms - the ultimate meal when it gets chilly
Ingredients for the recipe
For polenta:
175gcornmeal for polenta
500ml milk (2 cups plus a little)
80mlheavy cream
50gbutter
50ggrated Parmesan
Salt to taste
For mushrooms:
400g champagne mushrooms
Black pepper
salt
2cloves garlic
Olive oil
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Method of preparation
How do you make mushroom polenta?
1
How to prepare the mushrooms: Cut the mushrooms into thin slices and sear them in a pan with a little oil over a strong heat until they are brown and still crispy. Add the garlic, fry together for another minute, season with salt and black pepper to taste and remove from heat.
2
How to prepare the polenta: In a saucepan, bring the milk and cream to a gentle boil.
3
Gradually and with scattering movements add the cornmeal to the saucepan and mix well.
4
Add the butter and parmesan cheese, mix and fix seasoning. Cook for 6-10 minutes by stirring.
5
Place the polenta cream on each plate (spread just like chickpeas) and pile the seared mushrooms in olive oil on top. Serve.
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