Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb mixed mushrooms, sliced
- 1/4 cup white wine
- 1/2 cup heavy cream
- 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 to prevent lumps from forming.
2. Reduce heat to low and continue stirring for 30 minutes until the polenta is thick and creamy.
3. Stir in 1/2 cup of grated Parmesan cheese and set aside.
4. In a skillet, heat 2 tbsp of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves and sauté until translucent.
5. Add 1 lb of sliced mixed mushrooms and sauté until they release their liquid and start to brown.
6. Pour in 1/4 cup of white wine and let it reduce for a few minutes.
7. Add 1/2 cup of heavy cream and stir until the sauce thickens.
8. 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 fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 38g
Protein: 13g
Sodium: 800mg
Substitutions for ingredients:
- Instead of mixed mushrooms, you can use any type of mushroom you prefer.
- Instead of heavy cream, you can use half and half or milk.
Variations:
- Add some diced pancetta or bacon to the mushroom sauce for extra flavor.
- Top the dish with a fried egg for a breakfast twist.
- Use vegetable broth instead of water for a vegetarian option.
Tips and tricks:
- Stir the polenta constantly to prevent lumps from forming.
- Use a non-stick skillet to prevent the mushrooms from sticking.
- Add a pinch of red pepper flakes for some heat.
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 until heated through.
Presentation ideas:
Serve on a white plate to showcase the colors of the dish.
Garnishes:
Fresh parsley
Pairings:
- A glass of white wine, such as Pinot Grigio or Chardonnay.
- A side salad with a light vinaigrette.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Crusty bread to soak up the mushroom sauce.
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the mushroom sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It originated in Northern Italy and was a staple food for peasants.
Flavor profiles:
Creamy, earthy, savory
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
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Region: Italian