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 heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped 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 while whisking continuously to prevent lumps from forming.
2. Reduce heat to low and cook the polenta for 30-40 minutes, stirring occasionally with a wooden spoon until it thickens and pulls away from the sides of the pot.
3. Once the polenta is cooked, stir in 2 tbsp of butter and set aside.
4. In a skillet, heat 2 tbsp of olive oil over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
5. Add 2 cloves of minced garlic and cook for another minute.
6. Pour in 1/4 cup of white wine and let it reduce by half.
7. Add 1/4 cup of heavy cream and stir until the sauce thickens.
8. Stir in 1/4 cup of grated Parmesan cheese and season with salt and pepper to taste.
9. To serve, spoon the polenta onto a plate and top with the mushroom sauce.
10. Garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Cook polenta on low heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 16g
Carbohydrates: 30g
Protein: 8g
Substitutions for ingredients:
- Use vegetable broth instead of water for a richer flavor.
- Use any type of mushrooms you prefer.
- Use half and half instead of heavy cream for a lighter sauce.
- Use any type of hard cheese instead of Parmesan.
Variations:
- Add cooked sausage or bacon to the mushroom sauce for a heartier dish.
- Top with a fried egg for a breakfast twist.
- Add roasted vegetables for a vegetarian option.
Tips and tricks:
- Whisk the polenta continuously while pouring it into the boiling water to prevent lumps from forming.
- Use a non-stick skillet to prevent the mushrooms from sticking.
- Add a splash of balsamic vinegar to the mushroom sauce for extra flavor.
Storage instructions:
Store leftover polenta and mushroom sauce 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 water or milk to loosen it up. Reheat the mushroom sauce in a skillet over low heat.
Presentation ideas:
Serve the polenta and mushroom sauce in a shallow bowl for a rustic look.
Garnishes:
Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
Pair with a glass of red wine or a crisp salad.
Suggested side dishes:
Serve with roasted vegetables or a side of crusty bread.
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to loosen it up.
- If the mushroom sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the polenta and mushroom sauce to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Malga-style polenta is a traditional dish from the Italian Alps, where it is often served with hearty stews and sausages.
Flavor profiles:
Creamy, earthy, and savory.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Italian