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
Ingredients: 1 cup Whole Milk (1 cup Milk); 3 cup Water (3 cups Water (or 4 if you want it thinner)); 1 tsp Black Peppercorns (1/2 teaspoon Whole Black Peppercorns crushed + 1/2 teaspoon Whole Black Peppercorns crushed); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 2 tbsp Butter (2 tablespoon Butter (Salted)); 0 pieces Table Salt (Salt to taste + Salt to taste); 16 pieces White Button Mushrooms (16 Button mushrooms sliced); 1 piece Yellow Onion (1 Onion chopped); 4 cloves Garlic (4 cloves Garlic finely minced); 0 pieces Parsley (Parsley leaves Handful, chopped); 2 tsp All-Purpose Flour (2 teaspoon All Purpose Flour (Maida)); ½ cup Vegetable Stock (1/2 cup Vegetable stock); 1 tbsp Extra Virgin Olive Oil (1 tablespoon Extra Virgin Olive Oil or butter); 0 pieces Parmesan Cheese (Parmesan cheese grated or shaved)

Creamy Polenta With Mushrooms Recipe - Continental Food Recipes (Italian)

70 minItalian

Servings2

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 2 servings

Whole Milk1 cup · 1 cup Milk
Water3 cup · 3 cups Water (or 4 if you want it thinner)
Black Peppercorns1 tsp · 1/2 teaspoon Whole Black Peppercorns crushed + 1/2 teaspoon Whole Black Peppercorns crushed
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Butter2 tbsp · 2 tablespoon Butter (Salted)
Table Salt0 pieces · Salt to taste + Salt to taste
White Button Mushrooms16 pieces · 16 Button mushrooms sliced
Yellow Onion1 piece · 1 Onion chopped
Garlic4 cloves · 4 cloves Garlic finely minced
Parsley0 pieces · Parsley leaves Handful, chopped
All-Purpose Flour2 tsp · 2 teaspoon All Purpose Flour (Maida)
Vegetable Stock½ cup · 1/2 cup Vegetable stock
Extra Virgin Olive Oil1 tbsp · 1 tablespoon Extra Virgin Olive Oil or butter
Parmesan Cheese0 pieces · Parmesan cheese grated or shaved

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Steps

1To 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.
2Once the mixture starts boiling, gradually add the corn meal (in a stream) stirring constantly.
3Keep stirring/whisking till the mixture begins to thicken. Reduce the heat and cook till it is thick, stirring frequently for about 35-40 minutes.
4Add a little water if required to make it thin and whisk. Stir in the butter and whisk again.
5The next step is to make the mushrooms. Heat oil in a pan and add onion and garlic. Saute it for about 1-2 minutes.
6After 1-2 minutes, add the flour and cook for a few seconds. Later, add the mushrooms and stir.
7Add salt, pepper and saute for 2-3 minutes. Add the stock and cook till the sauce thickens a bit.
8Take off the heat, add parsley and mix and your dish is ready to be served.
9To serve, take a serving dish. Ladle the hot creamy Polenta and serve the mushrooms over the Polenta, garnished with Parmesan cheese.
10Serve Creamy Polenta With Mushrooms with Fresh Tomato Basil Pasta with Spinach for a perfect weekend dinner.