Polenta with mushrooms
By
Tracilyn Nitti
@Squee03
1
A nice, light dish. It's so flavorful and delicious, even my 5 year old enjoys it!
Ingredients
- 2 c
- milk
- 2 c
- vegetable stock
- 1 c
- polenta
- 1/2 c
- parmesan cheese, grated
- 3 oz
- butter, chopped
- 6 1/2 oz
- swiss brown mushrooms, sliced thinly
- 6 1/2 oz
- button mushrooms, sliced thinly
- 3
- shallots, minced
- 1
- long red chili, sliced thinly
- 3 oz
- oyster mushrooms, halved
- 2
- cloves garlic, crushed
- 3 oz
- baby spinach
- 1/2 c
- roasted hazelnuts, chopped coarsely
How to Make Polenta with mushrooms
- 11) Bring milk and stock to boil in large sauce pan. Gradually add polenta, stirring; cook, stirring occasionally, over medium heat for 10 minutes or until polenta is thick and smooth. Stir in cheese and 1 1/2 oz. of butter until melted. Season to taste; cover to keep warm.
- 22) Meanwhile, heat remaining butter in a large frying pan over high heat; cook swiss brown and button mushrooms, shallots, and chili, stirring occasionally, until browned lightly. Add oyster mushrooms and garlic; cook, stirring, until softened. Add spinach and nuts; toss well. Season to taste
- 33) Serve soft polenta topped with mushroom mixture.
About Polenta with mushrooms
Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #mushrooms, #polenta
