polenta with mushrooms

Name: Polenta with mushrooms
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 cup(s) milk; 2 cup(s) vegetable stock; 1 cup(s) polenta; 1/2 cup(s) parmesan cheese, grated; 3 ounce(s) butter, chopped; 6 1/2 ounce(s) swiss brown mushrooms, sliced thinly; 6 1/2 ounce(s) button mushrooms, sliced thinly; 3 - shallots, minced; 1 - long red chili, sliced thinly; 3 ounce(s) oyster mushrooms, halved; 2 - cloves garlic, crushed; 3 ounce(s) baby spinach; 1/2 cup(s) roasted hazelnuts, chopped coarsely

(1 RATING)

17 Pinches 1 Photo

Tracilyn Hamilton

Austin, TX

Updated on May 15, 2014

A nice, light dish. It's so flavorful and delicious, even my 5 year old enjoys it!

Rate

prep time 15 Min

cook time 15 Min

method Saute

yield 4 serving(s)

Ingredients

2 cups milk
2 cups vegetable stock
1 cup polenta
1/2 cup parmesan cheese, grated
3 ounces butter, chopped
6 1/2 ounces swiss brown mushrooms, sliced thinly
6 1/2 ounces button mushrooms, sliced thinly
3 - shallots, minced
1 - long red chili, sliced thinly
3 ounces oyster mushrooms, halved
2 - cloves garlic, crushed
3 ounces baby spinach
1/2 cup roasted hazelnuts, chopped coarsely

How To Make polenta with mushrooms

Step 1

1) 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.

Step 2

2) 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
Step 3

3) Serve soft polenta topped with mushroom mixture.
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