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Ingredient
Polenta, Mushrooms and Fresh Herbs
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Chef :
pomdoroPolenta, Mushrooms and Fresh Herbs
Polenta is wonderful when freshly made. In this recipe, the sauce is a great balance of hearty mushrooms and flavorful broth.
Ingredient
Food ration :
6 servingsCooking time :
45 mins
1 cup
cornmeal
1/4 cup
grated parmigiano reggano cheese
1 tbsp
olive oil
1 tsp
salt
3 1/2 cup
water plus more as needed
1/2 cup
boiling water
1/2 cup
wine
1/2 cup
broth
1 tbsp
fresh parsely for garnish
Cooking instructions
* Step 1
Place dried mushrooms, garlic cloves and pepperoncini in a bowl. Add boiling water.
* Step 2
Cover and allow the mushrooms to grow. (about 10 minutes)
* Step 3
Slowly add the white wine to mushrooms.
* Step 4
In a sauce pan, bring the stock to a simmer, then add the mushrooms and the liquid. The consistency should be runny/ translucent, add more water or wine as necessary to avoid becoming thick. Remove the garlic cloves and pepperoncini before serving.
* Step 5
In a saucepan, bring the water and oil to a boil. Add salt.
* Step 6
Pour in the corn meal, stirring constantly until well incorporated. Cook the polenta for at approximately 30 minutes adding additional boiling water, if necessary.
* Step 7
Once the polenta begins to release from the sides of the pan and thicken, add in half the parmigiano cheese.
* Step 8
Pour the polenta quickly into the serving dish and let set 10 minutes.
* Step 9
Pour the mushroom sauce over the polenta.
* Step 10
Sprinkle with Parmesan cheese and fresh herbs. Add freshly ground black pepper to taste.
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