Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup grated Bitto Valtellina cheese
- 2 tbsp butter
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt and slowly whisk in 1 cup of polenta. Reduce heat to low and continue to stir with a wooden spoon for 20-25 minutes until the polenta is thick and creamy.
2. Remove the pot from the heat and stir in 1/2 cup of grated Bitto Valtellina cheese and 2 tbsp of butter until melted and well combined.
3. In a skillet, heat 2 tbsp of olive oil over medium-high heat. Add 1 chopped onion and 2 minced garlic cloves and cook until softened, about 5 minutes.
4. Add 1 lb of sliced mushrooms to the skillet and cook until they release their liquid and become tender, about 10 minutes.
5. Pour in 1/4 cup of white wine and 1/4 cup of chicken broth and let it simmer until the liquid is reduced by half.
6. Stir in 1/4 cup of heavy cream and season with salt and pepper to taste.
7. To serve, spoon the polenta onto a plate and top with the mushroom mixture. Garnish with fresh chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 38g
Protein: 10g
Sodium: 630mg
Sugar: 4g
Fiber: 4g
Substitutions for ingredients:
- Bitto Valtellina cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half and half or milk.
Variations:
- Add cooked sausage or bacon to the mushroom mixture for a heartier dish.
- Top with a fried egg for a breakfast twist.
- Substitute the mushrooms with roasted vegetables such as zucchini or bell peppers.
Tips and tricks:
- Stir the polenta constantly to prevent it from sticking to the bottom of the pot.
- Use a non-stick skillet to prevent the mushrooms from sticking.
- Add a splash of balsamic vinegar to the mushroom mixture for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a rustic wooden board or plate for a cozy and comforting presentation.
Garnishes:
Garnish with fresh chopped parsley or grated cheese.
Pairings:
Pair with a glass of red wine such as Pinot Noir or Chianti.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the polenta becomes too thick, add more water or broth to thin it out.
- If the mushrooms are not releasing enough liquid, add a splash of water or broth to the skillet.
Food safety advice:
Make sure to cook the polenta and mushroom mixture to a safe internal temperature of 165°F to prevent foodborne illness.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It originated in Northern Italy and is a staple in the region's cuisine. Bitto Valtellina cheese is a hard cheese made from cow's milk and is also from Northern Italy.
Flavor profiles:
Creamy, cheesy polenta is paired with earthy mushrooms and a hint of white wine for a rich and comforting flavor.
Serving suggestions:
Serve as a main dish for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian