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Creamy Polenta With Wild Mushrooms

  • 50minutes
  • 1092calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups yellow onions , chopped coarse (12 oz.)

  2. 1/2 cup white mushroom , chopped coarse (4 oz.)

  3. 2 tablespoons garlic , chopped fine

  4. 2 ounces dried porcini mushrooms , chopped coarse, rinsed and soaked in water

  5. 10 minutes (or cepe mushrooms)

  6. 5 fluid ounces olive oil , divided

  7. 4 teaspoons fresh basil , chopped fine or 1 teaspoon dried basil

  8. 1 teaspoon fresh oregano , chopped fine or 1/4 teaspoon dried oregano

  9. 2 quarts vegetable stock or 2 quarts chicken stock

  10. 12 ounces coarse polenta (or yellow cornmeal-about 1 1/2 cups)

  11. salt and pepper, to taste

  12. 2 cups heavy cream

  13. 4 ounces aged asiago cheese , grated fine (or Fontine about 1/2 cup)

  14. 8 -10 fresh wild mushrooms (portobella, shitake, chanterelle, oyster, etc.)

  15. fresh basil sprig (to garnish)

Instructions Jump to Ingredients ↑

  1. Sauté the onions, white mushrooms, garlic and the porcini in 4 fl oz of olive oil until lightly colored. Add basil, oregano and stock; bring to a boil.

  2. Slowly stir in polenta. Simmer for 10 minutes, stirring often. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm.

  3. Just before serving, add cream and cheese and stir vigorously.

  4. Sauté the wild mushrooms in the remaining olive oil until tender, about 10 minutes. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil. Enjoy!

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