Soft Polenta with Mixed Mushrooms
The secret to making soft, creamy, light and fluffy polenta is to use the correct ratio of liquid to polenta.
EQUIPMENT (click pictures for details)
Ingredients
- 90 gr corn flour or fine polenta
- 200 ml milk
- 200 ml vegetable stock
- 1 pinch saffron threads
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 10 gr Grated parmesan cheese
For the mushrooms
- 300 gr mixed mushrooms white button, morel, porcino, beech, black mushrooms
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1-2 pcs chopped garlic cloves
- ½ tsp thyme leaves
- 1 tbsp chopped fresh parsley
For the garnish
- Roasted meat jus
Instructions
Prepare the mushrooms
- Brush the mushrooms or wipe with wet tissue to remove any patches of dust or dirt.
- Scrub the mushroom stems if necessary and cut off the roots.
- Cut the mushrooms into quarters or slice.
- Sauté each kind of mushroom separately in olive oil over a high heat. Stir frequently until the mushroom water evaporates. Place the sautéed mushrooms in a colander and continue the second batch.
Finish the mushrooms
- Melt the butter in the pan over medium heat, add the garlic and thyme and cook for a minute.
- Add the sautéed pre-cooked mushrooms in the pan.Season with salt, pepper and chopped parsley.
Prepare the soft polenta
- Bring the milk, stock, saffron threads, olive oil, and salt to the boil.
- Reduce the heat and gradually whisk in the polenta. Keep whisking constantly until thickened and cooked. If the grains are still firm add a little water and continue whisking on the heat until soft.
- Remove from the heat, add the butter, grated parmesan and stir until well combined. Season to taste and serve immediately.
Nutrition for 1 portion
Calories: 297kcalCarbohydrates: 27gProtein: 6gFat: 19gCholesterol: 23mgSodium: 271mgFiber: 2gSugar: 5gVitamin A: 530IUVitamin C: 2mgCalcium: 92mgIron: 1mg
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