Polenta with Mushrooms is a classic dish of the winter season kitchen. Soft, creamy, and fragrant, polenta pairs perfectly with meat sauces, but also with mushrooms as prepared in this recipe I propose.
Polenta, originally a poor man’s dish, lends itself to countless versions, even sweet ones. Other interesting ideas with polenta include crostini, small pies to serve as appetizers.
Also see: Polenta and sausage skewers
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup cornmeal (instant polenta)
- 5 1/4 cups water
- to taste salt
- 8 oz champignon mushrooms
- 1 clove garlic
- 1 chili pepper
- 1 sprig rosemary
- 1 tbsp white wine
- to taste olive oil
- to taste parsley (optional)
Tools
- 1 Whisk Fackelmann
Preparation
Meanwhile, clean the mushrooms by peeling the cap and trimming the stem;
Wipe with a damp cloth and slice them thinly lengthwise;
Heat garlic and oil in a pan, add the mushrooms, salt, and stir;
Deglaze with white wine and cook for a few minutes;
Add rosemary, remove the garlic, and cook for 10 minutes;
When the water boils, gradually add the cornmeal, stirring vigorously with a whisk;
Lower the heat and continue cooking slowly, stirring occasionally to prevent lumps;
Follow the time indicated on the package, for a more intense flavor, continue cooking 10 minutes longer than suggested;
If the polenta turns out too liquid, add some water to make it softer;
Adjust salt, and taste;
Spread the cooked polenta on a plate;
Add the mushrooms on top with their seasoning and garnish with rosemary;
Bon appétit!
Also great with dried and frozen mushrooms.
Store in the fridge for 2 days.
FAQ (Questions and Answers)
Can I store already seasoned polenta?
It’s better to store it separately from the mushrooms.
