Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- 1 lb mixed mushrooms (such as shiitake, oyster, and cremini), sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 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 pour in 1 cup of polenta, stirring constantly with a wooden spoon to prevent lumps from forming.
2. Reduce heat to low and continue stirring for 20-25 minutes, until the polenta is thick and creamy.
3. Stir in 2 tbsp of butter and 1/2 cup of grated Parmesan cheese until well combined.
4. In a skillet, heat 2 tbsp of olive oil over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
5. Add sliced mushrooms to the skillet and sauté for 5-7 minutes until they are tender and lightly browned. Season with salt and pepper to taste.
6. To serve, spoon the polenta onto plates and top with the sautéed mushrooms. Garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 35g
Protein: 12g
Substitutions for ingredients:
- Instead of mixed mushrooms, you can use any type of mushroom you prefer.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add cooked sausage or bacon to the mushrooms for a heartier dish.
- Top the polenta with a fried egg for a breakfast twist.
- Use vegetable broth instead of water for a vegetarian version.
Tips and tricks:
- To prevent lumps in the polenta, slowly pour in the polenta while stirring constantly.
- Use a wooden spoon to stir the polenta to prevent it from sticking to the pot.
- For a creamier polenta, add more butter or cream.
Storage instructions:
Store leftover polenta and mushrooms separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the polenta in a microwave-safe dish and heat in the microwave for 1-2 minutes, stirring occasionally. Reheat the mushrooms in a skillet over medium heat until heated through.
Presentation ideas:
Serve the polenta on a large platter and top with the sautéed mushrooms. Garnish with chopped parsley and serve family-style.
Garnishes:
Fresh parsley, chopped
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Grilled chicken or steak.
Troubleshooting advice:
- If the polenta is too thick, add more water or broth to thin it out.
- If the polenta is too thin, continue cooking it over low heat until it thickens.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It has been a staple in Italian cuisine for centuries.
Flavor profiles:
The creamy polenta pairs well with the earthy and savory flavors of the sautéed mushrooms.
Serving suggestions:
Serve the Monte Baldo Polenta with Mushrooms as a main dish for a cozy dinner at home.
Related Categories
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Region: Italian