Messy Polenta with Fresh Mushrooms, a recipe to recycle leftover or cold polenta.
Let’s start with the assumption that there are no precise doses in this recipe and you can also make it with pre-cooked polenta.
The important thing is to brown it well and then break it into pieces for a tastier and better result.
In this recipe, we will see together how to make a simple white messy polenta, with very few ingredients and ideal to prepare at the last minute, because it does not require much cooking.
Below, I leave you some of my recipes with polenta, too good and tantalizing.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1.1 lbs polenta, cooked
- 4 tbsps extra virgin olive oil
- 3 cloves garlic
- 2 sprigs rosemary
- 1.8 oz champignon mushrooms
- to taste cheese (grated)
Tools
- 1 Pan
- 1 Knife
- 1 Cutting Board
- 1 Paper Towels
Steps
To make Messy Polenta with Fresh Mushrooms, first clean the mushrooms by removing the stem with the soil.
Clean the surface with a damp cloth and slice them very thinly.
Meanwhile, in a large non-stick pan, sauté the garlic in its skin in the oil with the rosemary, also cleaned with a damp cloth.
Add the polenta, let it soften, and break it coarsely.
Brown it well on all sides over medium-low heat.
Add grated cheese to taste only at the end.
Before serving, garnish with raw fresh mushrooms.
The dish should be enjoyed hot.
