Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 lb mixed mushrooms (such as porcini, chanterelle, and shiitake), cleaned and sliced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 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.
2. Gradually whisk in 1 cup of polenta, stirring constantly with a wooden spoon.
3. Reduce heat to low and continue stirring for 30-40 minutes, until the polenta is thick and creamy.
4. Stir in 1/2 cup of grated Parmesan cheese and 2 tbsp of butter. Set aside.
5. In a skillet, heat 2 tbsp of olive oil over medium-high heat.
6. Add 2 cloves of minced garlic and sauté for 1 minute.
7. Add 1 lb of sliced mixed mushrooms and sauté for 5-7 minutes, until they are tender and browned.
8. Pour in 1/4 cup of white wine and cook for an additional 2-3 minutes, until the liquid has evaporated.
9. Season with salt and pepper to taste.
10. To serve, spoon the polenta onto a plate and top with the sautéed mushrooms.
11. Garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 36g
Protein: 12g
Sodium: 800mg
Sugar: 2g
Fiber: 4g
Substitutions for ingredients:
- Instead of mixed mushrooms, you can use any type of mushroom you prefer.
- Instead of white wine, you can use chicken or vegetable broth.
Variations:
- Add cooked Italian sausage to the mushrooms for a heartier dish.
- Top the polenta with a fried egg for a breakfast twist.
- Add roasted cherry tomatoes for a burst of sweetness.
Tips and tricks:
- To prevent lumps in the polenta, gradually whisk in the polenta while stirring constantly.
- Use a variety of mushrooms for a more complex flavor.
- Don't overcrowd the mushrooms in the skillet to ensure they brown evenly.
Storage instructions:
Store leftover polenta and mushrooms separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the polenta in the microwave or on the stovetop, adding a splash of water or milk to loosen it up. Reheat the mushrooms in a skillet over medium heat.
Presentation ideas:
Serve the polenta and mushrooms on a large platter for a family-style meal.
Garnishes:
Garnish with chopped fresh parsley.
Pairings:
Pair with a glass of red wine, such as a Pinot Noir or Chianti.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the polenta is too thick, add more water or milk to loosen it up. If it's too thin, continue cooking it until it thickens.
Food safety advice:
Make sure to clean the mushrooms thoroughly before cooking them.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It originated in Northern Italy and is a staple in Italian cuisine.
Flavor profiles:
The polenta is creamy and cheesy, while the mushrooms are earthy and savory.
Serving suggestions:
Serve as a main course for a vegetarian dinner or as a side dish for a meat-based meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian