creamy polenta with wild mushrooms
Creamy cheesy mushroomy deliciousness
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 1/2 cup polenta or cornmeal
- 2/1/2 cups heavy cream
- 2 tablespoons grapeseed oil
- 1/4 cup each chopped shiitake mushrooms, trumpet mushrooms, oyster mushrooms, and cremini mushrooms
- 4 cloves garlic minced
- 1 medium shallots chopped
- 1 bay leaf
- 1/4 cup white wine
- 3 tablespoons parmigiano -reggiano cheese grated
- 2 tablespoons butter
- microgreens
How To Make creamy polenta with wild mushrooms
-
Step 1Put the polenta and the heavy cream in a large saucepan and bring to a boil. Reduce heat to a low simmer and simmer 45 minutes. If using instant polenta follow package directions.
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Step 2In a large saute pan add the oil. Once the oil is hot add the mushrooms and saute about 10 minutes. Add the garlic, shallots and bay leaf and cook 3 more minutes. Add the white wine and stir up any brown bits on the bottom of the pan. Let moisture evaporate. Remove from heat and season with salt and pepper
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Step 3Add the cheese and butter to the polenta and stir until melted.
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Step 4To serve arrange the polenta on a plate and top with mushrooms. Add more cheese if desired and garnish with microgreens.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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