White polenta and mixed mushrooms, a unique dish, and from a dietary point of view, all mushrooms, whether cultivated or wild, are low in calories, rich in water and minerals. Thus, they are complemented by the polenta I prepared today, but white, typical of the Veneto region. White polenta is made from the milling of white corn, also known as Biancoperla, which is more delicate than yellow corn, making it easier to pair with stronger flavors and colors.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Autumn
- Energy 239.75 (Kcal)
- Carbohydrates 33.40 (g) of which sugars 3.35 (g)
- Proteins 7.82 (g)
- Fat 10.02 (g) of which saturated 1.41 (g)of which unsaturated 0.25 (g)
- Fibers 3.92 (g)
- Sodium 144.85 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz cooked polenta (white)
- 10.5 oz mushrooms (mixed)
- 0.35 oz dried porcini mushrooms
- 1 clove garlic
- 4 tsp extra virgin olive oil
- 1 hot chili pepper (fresh)
- 1 tbsp chopped parsley
Tools
- Pan
- Pitcher
Steps
It is known that the king of mushrooms is the porcini, but let’s not forget other equally good mushrooms like honey mushrooms and Caesar’s mushrooms, and more economical and cultivated varieties like oyster mushrooms and champignons. After scraping the stem, wash the oyster mushrooms and champignons. Now they are ready for cooking.
Soak the dried porcini mushrooms in hot water for 5 minutes.
Change the water again and leave them for another 10 minutes.
Squeeze the mushrooms and after browning the garlic in a pan with the oil, add them and let them brown. Add the mixed mushrooms and let them cook for a few minutes. You will see that they release a lot of water. Remove the lid and let it evaporate.
It will take 20 minutes to cook the mushrooms. At the end of cooking, sprinkle with the chopped parsley. Meanwhile, slice the already cooked white polenta, pass it in a pan, and toast it on both sides.
Divide the hot polenta onto two plates and pour the mushrooms over the top. Add a drizzle of oil and some chili pepper.
Here is the white polenta and mixed mushrooms ready.
FAQ
How long can I keep cooked polenta?
Polenta can be stored in the fridge for two days, covered and of course cooled to room temperature first.
How can I remove polenta from the bottom of the pot?
To remove polenta from the bottom of the pot, add water and soap and boil for a few minutes, let it cool, and it will come off on its own.
How long does cornmeal last?
Cornmeal should be consumed quickly as it tends to oxidize. Therefore, it is best stored for 2 months in possibly glass containers in a dry and cool place.
Who can consume polenta?
Polenta is suitable for all ages as it is very digestible and low in protein unless combined with other foods such as cheese, meat, or fish.
What is the right season to eat polenta?
The right season to consume polenta is definitely winter since it is paired with substantial meat, fish, or cheese sauces like gorgonzola.
