Creamy Polenta With Mushrooms Recipe

Name: Creamy Polenta With Mushrooms Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 2
Cuisine: Italian Recipes
Ingredients: 1 cup Milk; 3 cups Water (or 4 if you want it thinner); 1/2 teaspoon Whole Black Peppercorns crushed; 1 null Bay leaf (tej patta); 2 tablespoon Butter (Salted); null Salt to taste; 16 null Button mushrooms sliced; 1 null Onion chopped; 4 cloves Garlic finely minced; null Parsley leaves Handful, chopped; 1/2 teaspoon Whole Black Peppercorns crushed; 2 teaspoon All Purpose Flour (Maida); 1/2 cup Vegetable stock; 1 tablespoon Extra Virgin Olive Oil or butter; null Salt to taste; null Parmesan cheese grated or shaved

Madhuli Ajay

November 7, 2024

1692 Ratings

Time:Prep: 10 M|Cook: 1h 0m|Total: 1h 10min

Makes:2 Servings

Meal:Side Dish

Cuisine:Italian Recipes

Creamy Polenta With Mushrooms is a staple dish of the northern Italian region, made by boiling cornmeal in water or milk. This creamy porridge is a great substitute for rice or pasta and pairs well with vegetables like mushrooms. It is simple to make Polenta, but needs patience and attention while cooking.

You can use coarse cornmeal or corn dalia to make Polenta. You can serve Polenta with mushrooms which have been just sautéed or with mushrooms in a simple sauce as suggested in the recipe below. Warm Polenta, topped with earthy mushrooms and cheese make for delicious comforting meal, any time of the day!

Serve Creamy Polenta With Mushrooms with Fresh Tomato Basil Pasta with Spinach for a perfect weekend dinner.

If you like this recipe, you can also try Pasta Primavera With Fresh Basil and Mushroom Stuffed Ravioli with Burnt Butter Sauce.

Serve Creamy Polenta With Mushrooms with Fresh Tomato Basil Pasta with Spinach for a perfect weekend dinner.

If you like this recipe, you can also try Pasta Primavera With Fresh Basil and Mushroom Stuffed Ravioli with Burnt Butter Sauce.

Ingredients

For the polenta

1 cup Milk

3 cups Water, (or 4 if you want it thinner)

1/2 teaspoon Whole Black Peppercorns, crushed

1 Bay leaf (tej patta)

2 tablespoon Butter (Salted)

Salt, to taste

For the mushrooms

16 Button mushrooms, sliced

1 Onion, chopped

4 cloves Garlic, finely minced

Parsley leaves, Handful, chopped

1/2 teaspoon Whole Black Peppercorns, crushed

2 teaspoon All Purpose Flour (Maida)

1/2 cup Vegetable stock

1 tablespoon Extra Virgin Olive Oil, or butter

Salt, to taste

For garnishing

Parmesan cheese, grated or shaved

Instructions for Creamy Polenta With Mushrooms Recipe

To begin with Creamy Polenta with Mushrooms, first bring water and milk to a boil in a large saucepan. Once it is boiled, add bay leaf, salt and pepper.

Once the mixture starts boiling, gradually add the corn meal (in a stream) stirring constantly.

Keep stirring/whisking till the mixture begins to thicken. Reduce the heat and cook till it is thick, stirring frequently for about 35-40 minutes.

Add a little water if required to make it thin and whisk. Stir in the butter and whisk again.

The next step is to make the mushrooms. Heat oil in a pan and add onion and garlic. Saute it for about 1-2 minutes.

After 1-2 minutes, add the flour and cook for a few seconds. Later, add the mushrooms and stir.

Add salt, pepper and saute for 2-3 minutes. Add the stock and cook till the sauce thickens a bit.

Take off the heat, add parsley and mix and your dish is ready to be served.

To serve, take a serving dish. Ladle the hot creamy Polenta and serve the mushrooms over the Polenta, garnished with Parmesan cheese.

Serve Creamy Polenta With Mushrooms with Fresh Tomato Basil Pasta with Spinach for a perfect weekend dinner.