Polenta with Mushrooms
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 250 milliliters milk
- salt
- 500 fine Cornmeal (polenta)
- 70 grams Mirepoix (carrots, onion and celery cubes)
- 300 grams button Mushroom
- 1 sprig parsley
- 3 Tbsps olive oil
- 200 grams Whipped cream
- 200 grams Gorgonzola
- salt
- freshly ground peppers
Preparation steps
1.
Pour 1 3/4 liters of water and the milk into a large pot and bring to a boil. Season with salt. Slowly stir in the cornmeal.
Leave the polenta to simmer over low heat for about 45 minutes, stirring frequently.
2.
Trim and thinly slice the mushrooms. Fry the diced vegetables in some olive oil over medium heat. Add the mushrooms and fry for a further 2 minutes and then pour in the cream. Season with salt and pepper.
3.
Cut the gorgonzola into cubes and shower over the polenta. Simmer until cheese has melted.
Transfer the polenta to a plate, cover with the mushroom sauce and serve garnished with parsley.
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