Polenta with Mushrooms
Ingredients
- 200 gCorn flour (plain)
- 800 mlMineral water (hot)
- 500 gButton mushroom (sliced)
- 2 pcGarlic (minced)
- 50 gSalted butter (diced)
- 60 gParmesan cheese (grated)
- 2 tbspExtra virgin olive oil
- 10 tbspDry white wine
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 50 gMedium cornmeal
Method
A creamy polenta that coats the palate, topped with mushrooms sautéed until golden brown. The scent of garlic and fresh parsley awakens the sweetness of the corn.
- 1
Clean the button mushrooms and cut them into regular slices. Finely chop the garlic cloves and chop the flat-leaf parsley.
- 2
Heat the olive oil in a pan. Add the mushrooms; they should sizzle on contact with the heat. Let them brown without stirring too quickly. Once golden, add the garlic, deglaze with white wine, and let reduce until the liquid has disappeared.
- 3
Bring the salted mineral water to a boil. Pour the corn flour and medium cornmeal in a fine rain while whisking vigorously to avoid lumps. Lower the heat to minimum and stir with a wooden spoon until the polenta pulls away from the sides of the pan.
- 4
Off the heat, stir in the salted butter and grated parmesan. The texture should be smooth and shiny. Divide the polenta into shallow bowls, top with the hot mushrooms, and sprinkle with flat-leaf parsley.
Frequently asked questions
How do you get this dish right?
- If the polenta sets too quickly, loosen it with a little boiling water before serving.
- Do not wash the mushrooms in standing water; wipe them with a damp cloth so they don't become waterlogged.
How long does this dish keep?
Keeps for 2 days in the fridge. If the polenta hardens, slice it and sear the slices in a pan with a little butter.
