Polenta with mushrooms

Hello my dear readers,

Friday is here, so is time for another delicious recipe πŸ˜‹

When we start to feel the first cold, there is nothing better than eating a good plate of polenta with mushrooms.

Its taste is spectacular, a real explosion, a comforting dish and a perfect treat for any day.

Certainly, doing it requires a bit of attention and patience, but once the polenta is done, almost everything is ready! I’m sure that you will certainly like this dish because you can modify it according to your tastes and your needs.

Polenta with mushrooms_Popsicle Society

Ingredients for 2 persons:

For the mushrooms:

  • 100 g of your favorite mushrooms or a mix of mushrooms
  • 2 garlic clove
  • extra virgin olive oil
  • a little bit of butter
  • salt & pepper
  • freshly chopped parsley

For the polenta:

  • polenta
  • water
  • salt

For decoration:

  • freshly chopped parsley
  • grated pecorino cheese

How to do it:

I like to start by cooking the mushrooms first. I used a kind of Japanese mushrooms which are very common in Singapore and they are very similar to chiodini mushrooms.

In a saucepan, heat the extra virgin olive oil and toss in the garlic over medium heat so that the garlic can release its flavor. Then add the mushrooms, salt and pepper and a little bit of water. Put the lid on and cook until the water evaporated and mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, another 5 more minutes. Finish with a little bit of butter and fresh chopped parsley and put it a side.

Once the sauteed mushrooms are done, you can start making the polenta.

Ratio for a creamy polenta: 5 parts water to 1 part polenta, is always working!

Bring water and salt to a boil in a saucepan then pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 10 minutes. When polenta is too thick to whisk, stir with a wooden spoon if needed. Polenta is done when texture is creamy and the individual grains are tender. Stir and taste for salt before transferring to a serving bowl.

Add the sauteed mushrooms to your polenta and finish with grated pecorino and freshly chopped parsley.

I wish you could feel the smell in my kitchen right now. Is my perfect comfort food.

PopsicleSociety-polenta with mushrooms_4882

PopsicleSociety-polenta with mushrooms_4887

PopsicleSociety-polenta with mushrooms_4886

PopsicleSociety-polenta with mushrooms_4878

Another great dish made with poor and simple ingredients but which tastes amazing and is very comforting πŸ˜‰

Polenta with mushrooms

  • Servings: 2
  • Difficulty: easy
  • Print

A great dish made with poor and simple ingredients but which tastes amazing and is very comforting.

Ingredients

  • 100 g of your favorite mushrooms or a mix of mushrooms
  • 2 garlic clove
  • extra virgin olive oil
  • a little bit of butter
  • salt & pepper
  • freshly chopped parsley
  • polenta
  • grated pecorino cheese

Directions

  1. Cook the mushrooms first. In a saucepan, heat the extra virgin olive oil and toss in the garlic over medium heat so that the garlic can release its flavor. Then add the mushrooms, salt and pepper and a little bit of water. Put the lid on and cook until the water evaporated and mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, another 5 more minutes. Finish with a little bit of butter and fresh chopped parsley and put it a side.
  2. Cook the polenta. Ratio for a creamy polenta: 5 parts water to 1 part polenta. Bring water and salt to a boil in a saucepan then pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 10 minutes. When polenta is too thick to whisk, stir with a wooden spoon if needed. Polenta is done when texture is creamy and the individual grains are tender. Stir and taste for salt before transferring to a serving bowl.
  3. Add the sauteed mushrooms to your polenta and finish with grated pecorino and freshly chopped parsley.
  4. Enjoy πŸ˜‰Β πŸ˜‹


Enjoy πŸ˜‰Β πŸ˜‹

Have a wonderful weekend!

All photo credit Popsicle Society

52 thoughts on “Polenta with mushrooms

      1. It seems polenta has a moderately low glycemic load because it contains less carbohydrates per serving… 100 g of polenta has around 15 g of carbohydrate. I think consuming a little bit of everything is ok πŸ˜‰ important is to not exaggerate πŸ˜‰

        Liked by 1 person

  1. Hey Foodie Ribanna, Are you making us hungry? , i would say you literally do at ease. I’m hungry now, thank god its my lunch time πŸ˜€ Polenta is new, i have never seen it. I initially thought that is semolina, which i use it very often. Then Google says it is not. πŸ€” any way, the dish does looks delicious and making us hungry. Have a beautiful day Ribannaβœ¨πŸ€—βœοΈ

    Liked by 1 person

    1. Hi Simon, I’m glad I made you hungry πŸ˜‹ That’s the goal πŸ˜‰
      Semolina is made from wheat 🌾, while polenta is corn 🌽 but definitely both delicious πŸ˜‹
      Thank you for stopping by Simon and for your time and kind words!
      Wish you a lovely weekend! πŸŽŠπŸ€—πŸ˜‰

      Liked by 1 person

      1. Have a wonderful weekend too Ribby. Please excuse my lack of comment. I understand what I’m reading but I lack fantasy to say something. My brain is a bit fried from writing fiction day after day. πŸ˜‚

        Liked by 1 person

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