Mushroom Polenta
Mushroom polenta represents a rustic symphony of flavors, a kind of comfort food that combines the humble but nutritious cornmeal with the rich flavors of the forest, offering an authentic and comforting culinary experience.
Ingredients
For the polenta:
- 2 cups whole milk
- 1 teaspoon salt
- 1¾ cups cornmeal
- 4 tablespoons butter
- 1 tablespoon Parmesan grated
For the mushroom stew:
- ⅓ cup dried forest mushrooms
- 5 tablespoons butter
- 3 cups mix of fresh mushrooms sliced
- 4 garlic cloves crushed
- 1 tablespoon soy sauce or tamari
- 1 tablespoon liquid cream
- 1 tablespoon olive oil
- ½ teaspoon black pepper
Instructions
For the mushrooms:
- In a small bowl, put the dried mushrooms and pour ½ cup of boiling water over them.
- Let the mushrooms soak for about 20 minutes. Remove the soaked mushrooms and chop them. Save the water for later.
- In a pan on medium heat, add 2 tablespoons of butter. When the butter melts, add the garlic and saute for half a minute.
- Add the fresh and soaked mushrooms. Saute the mushrooms for around 4 minutes, then add the saved water from the dried mushrooms.
- Continue cooking until about half of the liquid evaporates.
- Add the remaining butter, cream, soy sauce and olive oil. Cook until the mixture becomes thick and the liquids are absorbed by the mushrooms. Add the black pepper.
For the polenta:
- In a large pot, add 4 cups of water and 2 cups of milk. Put the pot on medium heat and bring to a boil.
- When it boils, lower the heat and start adding the cornmeal slowly. Sprinkle the cornmeal slowly, mixing with a whisk, to prevent the formation of lumps.
- Continue mixing for 3-5 minutes until it starts to thicken.
- Leave the heat on low and cook for another 30 minutes, stirring from time to time using a wooden spoon.
- Add the butter and Parmesan and mix to incorporate.
- Serve the hot polenta with the mushrooms on top.
- Sprinkle with parsley leaves and extra parmesan.