Polenta with Mushrooms

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.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 495
• Protein: 13 g
• Carbs: 54 g
• Fat: 25 g

Ingredients

• 200 g Corn flour ( plain )
• 800 ml Mineral water ( hot )
• 500 g Button mushroom ( sliced )
• 2 piece Garlic ( minced )
• 50 g Salted butter ( diced )
• 60 g Parmesan cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 10 tbsp Dry white wine
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 50 g Medium cornmeal

Instructions

1. Mushroom preparation

   Clean the button mushrooms and cut them into regular slices. Finely chop the garlic cloves and chop the flat-leaf parsley.

2. Sautéing the mushrooms

   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. Cooking the polenta

   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. Finishing and plating

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. If the polenta hardens, slice it and sear the slices in a pan with a little butter.