Creamy Polenta with Mushrooms Recipe
Polenta, a traditional dish from Northern Italy, is a wonderfully comforting and versatile dish made from cornmeal. When paired with earthy mushrooms, it becomes a delightful side dish that can complement almost any main course. The creamy texture of the polenta combined with the savory, garlicky mushrooms makes this a perfect dish for vegetarians or anyone looking for a hearty, satisfying side. The richness of the dish is enhanced by the luxurious butter, and the addition of Parmesan cheese takes it to the next level. Whether you’re serving it for a cozy family dinner or a more elegant occasion, Creamy Polenta with Mushrooms is sure to impress.
Ingredients
For the Polenta:
| Ingredient | Quantity |
|---|---|
| Cornmeal (coarse) | 1 cup |
| Milk | 1 cup |
| Water | 3 cups (or 4 if you prefer it thinner) |
| Whole Black Peppercorns | ½ teaspoon (crushed) |
| Bay Leaf (Tej Patta) | 1 leaf |
| Butter (Salted) | 2 tablespoons |
| Salt | To taste |
For the Mushrooms:
| Ingredient | Quantity |
|---|---|
| Button Mushrooms | 16 mushrooms, sliced |
| Onion | 1 medium, chopped |
| Garlic | 4 cloves, finely minced |
| Parsley Leaves | A handful, chopped |
| Whole Black Peppercorns | ½ teaspoon (crushed) |
| All Purpose Flour (Maida) | 2 teaspoons |
| Vegetable Stock | ½ cup |
| Extra Virgin Olive Oil | 1 tablespoon (or butter) |
| Salt | To taste |
For Garnishing:
| Ingredient | Quantity |
|---|---|
| Parmesan Cheese | Grated or shaved, to taste |
Preparation Time:
- 10 minutes
Cook Time:
- 60 minutes
Instructions:
Step 1: Prepare the Polenta
-
Begin by combining the milk and water in a large saucepan. Place the pan over medium heat and bring the mixture to a boil.
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Once the liquid is boiling, add the bay leaf, salt, and crushed black peppercorns to the saucepan. Stir well to combine.
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Gradually add the coarse cornmeal to the pot, pouring it in slowly while continuously stirring to prevent lumps from forming. Whisk constantly to ensure an even consistency.
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Keep stirring the mixture as it thickens. This will take around 35-40 minutes. Reduce the heat to low and continue stirring frequently to avoid burning at the bottom.
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If the polenta becomes too thick, add a little more water to reach your desired consistency, whisking as you go.
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Once the polenta is creamy and thickened, stir in the salted butter. Whisk again to combine the butter and make the polenta extra smooth. Taste and adjust the salt if needed.
Step 2: Prepare the Mushrooms
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While the polenta is cooking, heat the olive oil (or butter) in a large skillet over medium heat.
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Add the chopped onion and garlic to the pan. Sauté for about 1-2 minutes until the onion becomes soft and translucent.
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Add the all-purpose flour to the pan, stirring it into the onion and garlic mixture. Cook for a few seconds to eliminate the raw flour taste.
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Add the sliced button mushrooms to the pan and sauté for about 2-3 minutes. Stir occasionally to ensure the mushrooms cook evenly.
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Season the mushrooms with crushed black pepper and salt, and then pour in the vegetable stock. Stir the mixture to combine, allowing it to cook for another 3-4 minutes until the sauce thickens slightly.
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Remove the pan from the heat and add the chopped parsley, stirring to combine. The mushrooms should be tender, and the sauce should be thick and flavorful.
Step 3: Assemble and Serve
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To serve, ladle the creamy polenta into individual bowls or onto a serving platter. The polenta should be hot and creamy.
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Spoon the sautéed mushrooms and their sauce over the polenta, ensuring an even distribution.
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Garnish with freshly grated or shaved Parmesan cheese for added richness and flavor.
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Serve immediately while hot, and enjoy the perfect combination of creamy polenta and savory mushrooms.
Serving Suggestions:
Creamy Polenta with Mushrooms pairs beautifully with many dishes. For a complete vegetarian meal, serve it alongside a fresh tomato basil pasta or spinach salad. It also works wonderfully as a side dish to any roasted meats or grilled vegetables, adding a comforting, hearty element to the meal.
Additional Tips:
- If you prefer a richer, creamier polenta, feel free to substitute the milk with heavy cream for a more indulgent dish.
- For extra flavor, try adding a dash of white wine or balsamic vinegar to the mushroom sauce.
- If you don’t have vegetable stock, you can use mushroom broth or even water as a substitute.
This Creamy Polenta with Mushrooms recipe is perfect for anyone looking for a comforting, flavorful dish that’s easy to make yet elegant enough to serve at any dinner table. Whether enjoyed as a standalone vegetarian dish or as a side to meat-based meals, it brings a taste of Italy straight to your kitchen.
