Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 2 tbsp butter
- 1 lb mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh 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 tsp of salt and slowly pour in 1 cup of polenta, stirring constantly with a wooden spoon.
2. Reduce heat to low and continue stirring for 20-25 minutes until the polenta is thick and creamy.
3. Remove from heat and stir in 2 tbsp of butter and 1/4 cup of grated Parmesan cheese. Season with salt and pepper to taste.
4. In a skillet, sauté sliced mushrooms and minced garlic in a little bit of olive oil over medium-high heat until the mushrooms are tender and browned.
5. Pour in 1/4 cup of white wine and let it cook for a few minutes until the liquid has reduced.
6. Serve the polenta in bowls and top with the sautéed mushrooms. Garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Not applicable
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 32g
Protein: 8g
Sodium: 600mg
Substitutions for ingredients:
- You can use vegetable broth instead of water for a richer flavor.
- You can use any type of mushrooms you like, such as shiitake or cremini.
- You can use olive oil instead of butter for a vegan option.
- You can use nutritional yeast instead of Parmesan cheese for a dairy-free option.
Variations:
- Add some chopped fresh herbs, such as thyme or rosemary, to the polenta for extra flavor.
- Top the polenta with a fried egg for a hearty breakfast.
- Add some cooked sausage or bacon to the mushrooms for a meatier option.
Tips and tricks:
- Stir the polenta constantly to prevent lumps from forming.
- Use a non-stick skillet to prevent the mushrooms from sticking.
- Don't overcrowd the skillet when cooking the mushrooms, as this will prevent them from browning properly.
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 with a little bit of water or milk to loosen up the polenta.
Presentation ideas:
Serve the polenta in individual bowls and top with the mushrooms. Garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad for a lighter meal.
- Pair with a glass of white wine, such as Pinot Grigio or Chardonnay.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted vegetables, such as Brussels sprouts or carrots
Troubleshooting advice:
- If the polenta is too thick, add a little bit of water or milk to loosen it up.
- If the mushrooms are sticking to the skillet, add a little bit of oil or butter to prevent them from burning.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent any foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Malga Polenta is a traditional dish from the Italian Alps, where polenta is a staple food. It is often served with mushrooms, which are abundant in the region.
Flavor profiles:
Creamy, earthy, savory
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Italian