Ingredients for making polenta with mushrooms
- Instant polenta 1 cup
- Vegetable broth 4.5 cups
- Parmesan cheese 100-120 grams
- Butter 4 tablespoons
- Fresh rosemary 1-2 sprigs
- Fresh chives, 2-3 feathers
- Olive oil 1 tablespoon
- Fresh champignons 350 grams
- 2 cloves medium sized garlic
- Tarragon fresh 1 sprig
- Thyme fresh 1 sprig
- Truffle oil 1 tablespoon
- Hard cheese 100 grams
- Salt to taste
- Freshly ground black pepper to taste
- Main ingredients: Mushrooms, Cheese, Corn grits
- Serving 6 servings
- World CuisineItalian Cuisine
Cutting board, kitchen knife, tablespoon, glass, kitchen stove, medium cauldron with a thick bottom, a lid for a cauldron, a plate - 5 pieces, a saucer, a small bowl, a frying pan, a wooden spatula, a medium grater, a serving dish, a deep baking dish , oven, kitchen potholders
Cooking polenta with mushrooms:
Step 1: prepare the herbs.
Wash rosemary, thyme and tarragon under running water, shake off excess fluid and put it on a cutting board. In turn, finely chop the herbs and pour them into one free plate.
Rosemary is divided in half by eye. We pour one part into the first container, and the other into the second clean one (we will need the component when we are cooking the pallet).
Step 2: prepare the garlic.
We put the garlic on a chopping board and with the help of a knife edge we press lightly. Then with clean hands we remove the husk and rinse the cloves under running water.
We lay them back on a flat surface and finely chop with a knife. The crushed components are transferred to a clean saucer.
Step 3: prepare the chives.
Chives are a herbaceous plant that is often added to all kinds of dishes. In appearance, it is very similar to ordinary green, but contains significantly more vitamins and nutrients. For example, it includes potassium, calcium, phosphorus, iron, manganese and much more. What to say about vitamins. Chives are rich in group B, beta-carotene, ascorbic acid and others. Therefore, I advise you to add it not only to polenta, but also to other dishes. To do this, slightly rinse it under running warm water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop it and pour into a clean plate.
Step 4: prepare the Parmesan cheese.
Using a medium grater, grate Parmesan cheese directly on the cutting board. Then pour the chips into a free plate and leave them for a while aside.
Step 5: prepare the champignons.
The mushrooms are thoroughly washed under running warm water and put on a cutting board. With the help of a knife, we clean the hats and legs of mushrooms from roughened or spoiled places. Now grind the components into pieces and pour into a small bowl.
Step 6: prepare hard cheese.
Using a medium grater, grate hard cheese on a cutting board. Next, pour the component into a free plate and set aside. We need it almost at the very end.
Step 7: prepare the polenta.
Polenta is, in general, an Italian dish, which includes cornmeal. It still very much resembles the mamalyga, which is so loved in Moldova, Romania and in Western Ukraine. Today we will use instant polenta, so be sure to look at the cooking time indicated on the package. So, first of all, we pour the vegetable broth into a small cauldron and put it on medium heat. To make the liquid boil faster, cover the container with a lid. As soon as this happens, we fasten the burner, and in the cauldron we begin to pour polenta in a thin stream. Important: thoroughly mix everything together with a tablespoon so that the cornmeal does not go lumpy. Cook it about 3 minutes. After the allotted time the mixture thickens, but will still be liquid. It suits me. But if you do not like the consistency of polenta, then initially pour less broth into the pan, and then add, if desired, stirring constantly.
Now pour the chopped rosemary, grated Parmesan cheese, finely chopped chives, and butter. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. At the end, add salt and freshly ground black pepper to taste. Attention: I do not add the last seasoning, as it interrupts the aroma of herbs. Once thoroughly mixing everything, turn off the burner, and set the container aside.
Step 8: fry the champignons.
Pour olive oil into a pan and put on medium heat. When the contents of the container are well warmed up, put the chopped mushrooms here. From time to time, stirring with a wooden spatula, fry the mushrooms for 5-7 minutes. After the allotted time, pour the chopped garlic, thyme, tarragon and the remaining rosemary into the pan. Also, if you use truffle oil, then add it. Salt and pepper the mushrooms to taste, mix them thoroughly and turn off the burner. Let them stand and soak with spices for a short time.
Step 9: cook the polenta with mushrooms.
In the baking dish, first of all, lay out the boiled pallet. Next, sprinkle it evenly with fried mushrooms. Put grated hard cheese on top and turn on the oven. When it warms up to temperature 200 degrees, put on average the capacity of the dish. Keep it there for 7-10 minutes until the cheese melts and begins to bubble. Immediately after that, turn off the oven, and take out the form with the help of kitchen gloves and set aside.
Step 10: serve polenta with mushrooms.
We shift the still hot polenta with mushrooms using a wooden spatula or a tablespoon from the mold onto a special plate and serve it with a fresh vegetable salad and a glass of red dry wine to the dinner table. The dish turns out incredibly tasty and fragrant! Immediately you feel in Italy!
- it is convenient to bake such a dish in portioned tins. For example, if there are none, then clay pots can be used;
- if you have not found fresh herbs, do not be discouraged, because they can be replaced with dried ground herbs. In this option, we take each seasoning one pinch;
- polenta can be used and conventional cooking. Then be sure to see the cooking time indicated on the package;
- any hard cheese is suitable for dusting a dish. The main thing is that it melts well;
- Before serving, sprinkle the dish with finely chopped parsley. It turns out fragrant and tasty.