I don’t know why but I’ve never been a huge fan of polenta, in fact, I find it a little tasteless. This is probably because I’ve never had to eat it very good, but that was before to make this delicious recipe for creamy polenta with mushrooms ! And yes, because this version is full of flavor that points to the polenta and balance perfectly with it. I made it with cheese grana panado because I had a great who came directly from Italy, but you can also test with parmesan cheese, this will be a bit more tasteful…

I had done this much for us 2, but you will see that I indicated that the recipe is for 4 people because we still had so much. The shot with our leftovers we made fried polenta in the oven after you have let it cool in the refrigerator. I must say that it was rather not bad. So if ever you want also you can, you also, make it a little too… ��


Creamy Polenta with mushrooms

To 4 Save Print Ingredients

  • 125 g polenta
  • 500 ml of water
  • Salt and pepper
  • 10 cl of fresh cream
  • 3 tablespoons of parmesan or grana panado cheese
  • 2 generous handfuls of dried mushrooms
  • 1 small shallot
  • 1 knob of butter

 

Instructions

  • In 1 bowl, replenish the mushrooms for 20 minutes.
  • In a fact-just sauté the mushrooms with the chopped shallots, in the knob of butter, salt and pepper for 5 minutes. Reserve in a bowl.
  • In the same, made to boil water and then add the polenta, stirring, for 2 minutes.
  • Then add the sour cream, the mushrooms and the grated cheese in mixing the whole.
  • Add salt and pepper to your liking then serve.

 

Written by Doc

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