How to Cook Polenta with Creamy Mushrooms
Serves: 4-6
Preparation time: 5 mins
Cooking time: 30 mins
Ingredients needed to make polenta with creamy mushrooms:
- 1 cup coarse polenta cornmeal
- 2 garlic cloves, chopped
- 3 tbsp Italian flat leaf parsley, finely chopped
- 2 tbsp unsalted butter
- 2 tsp + ¼ cup olive oil
- ½ cup Parmesan Reggiano, grated
- 1 tbsp rosemary needles, chopped
- 2 ½ cups chicken stock
- ½ cup flour
- 1 lb mushrooms, sliced
- ¼ cup heavy cream
- Salt to taste
- Water, as required
Cooking instructions for polenta with creamy mushrooms:
- Dissolve a tbsp of salt in 6 cups of water and pour them into a large pot.
- Bring the mixture to boil and then reduce the heat before adding the polenta cornmeal.
- Cook the polenta for about 3-5 minutes, while whisking it continuously.
- Leave it to simmer for about half an hour and sprinkle the cheese over it.
- Add a small dollop( about 1 tbsp) of butter and stir them all together until properly blended.
- Add a dash of salt, along with fair amount of ground black pepper to season and give it a nice stir to mix.
- Grease a 9 x 9 inch baking dish with small amount of butter or olive oil and pour the polenta mixture into it.
- Smoothen surface with a spatula and leave it in the refrigerator for an hour.
- Meanwhile, to make the creamy mushrooms, melt rest of the butter in a large skillet over moderate heat and whisk in 2 tsp of olive oil.
- Once the mixture heats up, throw in the mushrooms and saute them for about 5-7 minutes, while stirring often. The mushrooms should be cooked but shouldn’t wilt.
- Transfer the mushrooms to a small bowl and st aside.
- Pour the chicken stock into the pan, along with garlic, rosemary and parsley.
- Whisk in the cream and leave the sauce to simmer for about 6-8 minutes, stirring occasionally until it reduces to about half of the original volume.
- Return the browned mushrooms to the sauce, sprinkle a dash of seasonings and stir well until the former are coated properly with the simmering liquid.
- To serve the dish, slice the polenta into 18 triangles.
- Spread the flour on a flat plate and heat rest of the olive oil over moderate heat, in a large skillet.
- Dredge the polenta triangles with flour, shake off any excess and dip them into the hot oil to fry until crispy golden.
- Soak off any excess grease with paper towel and arrange them on serving plates.
- Spoon the creamy mushroom sauce on top and serve with a fresh salad.
Image credit: Wikimedia Commons
