Ingredients with Measurements:
- 1 cup of polenta
- 4 cups of water
- 1 teaspoon of salt
- 1/2 cup of Grana Trentino cheese, grated
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 pound of mushrooms, sliced
- 1/4 cup of white wine
- 1/4 cup of vegetable broth
- 2 tablespoons of butter
- Salt and pepper to taste
- Parsley 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 teaspoon of salt and slowly pour in 1 cup of polenta, stirring constantly with a wooden spoon.
2. Reduce the heat to low and continue stirring the polenta for 20-25 minutes until it thickens and pulls away from the sides of the pot.
3. Remove the pot from the heat and stir in 1/2 cup of grated Grana Trentino cheese until it melts and is fully incorporated.
4. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1/2 chopped onion and 2 minced garlic cloves and sauté for 2-3 minutes until the onion is translucent.
5. Add 1 pound of sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and start to brown.
6. Pour in 1/4 cup of white wine and 1/4 cup of vegetable broth and let it simmer for 5-7 minutes until the liquid reduces by half.
7. Stir in 2 tablespoons of butter and season with salt and pepper to taste.
8. To serve, spoon the polenta onto a plate and top with the mushroom mixture. Garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 319
Fat: 16g
Carbohydrates: 32g
Protein: 11g
Sodium: 706mg
Sugar: 3g
Substitutions for ingredients:
- Grana Trentino cheese can be substituted with Parmesan cheese or Pecorino Romano cheese.
- Vegetable broth can be substituted with chicken broth or beef broth.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked sausage or bacon to the mushroom mixture for a heartier dish.
- Top with a fried egg for a breakfast twist.
- Add diced tomatoes to the mushroom mixture for a burst of freshness.
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 cream to the mushroom mixture for a creamier texture.
Storage instructions:
Store leftover polenta and mushroom mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the polenta in the microwave or on the stovetop with a splash of milk or water to loosen it up. Reheat the mushroom mixture in a skillet over medium heat until heated through.
Presentation ideas:
Serve the polenta and mushroom mixture on a large platter for a family-style meal.
Garnishes:
Garnish with fresh parsley or grated cheese.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with garlic bread or crusty bread to soak up the mushroom sauce.
Troubleshooting advice:
If the polenta is too thick, add a splash of milk or water to loosen it up. If the mushroom mixture is too runny, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the mushrooms thoroughly to avoid any foodborne illnesses.
Food history:
Polenta is a traditional Italian dish made from cornmeal. It is a staple in Northern Italian cuisine and is often served with a variety of toppings, including mushrooms.
Flavor profiles:
The polenta is creamy and cheesy, while the mushrooms are savory and earthy.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
Related Categories
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Region: Italian