Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup grated Monte Veronese cheese
- 2 tbsp olive oil
- 1 lb mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1 tbsp butter
- 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.
2. Reduce heat to low and continue stirring for 20-25 minutes until the polenta is thick and creamy.
3. Stir in 1/2 cup of grated Monte Veronese cheese until melted and well combined.
4. In a skillet, heat 2 tbsp of olive oil over medium heat. Add 1 lb of sliced mushrooms and 2 cloves of minced garlic. Cook for 5-7 minutes until the mushrooms are tender and lightly browned.
5. Pour in 1/4 cup of white wine and cook for an additional 2-3 minutes until the liquid has evaporated.
6. Stir in 1 tbsp of butter and season with salt and pepper to taste.
7. To serve, spoon the polenta onto a plate and top with the sautéed mushrooms. Garnish with fresh chopped parsley.
Time:
Preparation time: 5 minutes
Cooking time: 30-35 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 301
Fat: 16g
Carbohydrates: 29g
Protein: 10g
Sodium: 714mg
Sugar: 2g
Fiber: 3g
Substitutions for ingredients:
- Polenta can be substituted with cornmeal or grits.
- Monte Veronese cheese can be substituted with Parmesan or Asiago cheese.
- Olive oil can be substituted with butter or vegetable oil.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked sausage or bacon to the mushrooms for a heartier dish.
- Top with a fried egg for a breakfast twist.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Stir the polenta constantly to prevent lumps and ensure a creamy texture.
- Use a non-stick skillet to prevent the mushrooms from sticking.
- Add a splash of cream or milk to the polenta for an even creamier texture.
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 splash of milk or water to loosen the polenta.
Presentation ideas:
Serve on a white plate to showcase the vibrant colors of the dish.
Garnishes:
Garnish with fresh chopped parsley or grated cheese.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with a side of garlic bread or crusty Italian bread.
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to loosen the texture.
- If the mushrooms are too dry, add more butter or olive oil to the skillet.
Food safety advice:
Ensure all ingredients are cooked to their recommended internal temperatures to prevent foodborne illness.
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 dish has a creamy and cheesy polenta base with savory and earthy sautéed mushrooms.
Serving suggestions:
Serve as a main dish or as a side dish to complement a larger meal.
Related Categories
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Region: Italian