Time: 25 min.
Complexity: easily
Servings: 4

The polenta is simmered in water with heavy cream, then mixed with grated fontina cheese at the very end, resulting in a very tender and creamy dish. It's served with mushrooms stewed in a creamy sauce. For a more complex mushroom flavor, use several types, including wild mushrooms. A little fresh rosemary will infuse the dish with a wonderful aroma.

Ingredients:

• 3 and 3/4 cups water
• 1/4 cup heavy cream
• 3/4 cup quick-cooking polenta
• 1 cup grated fontina
• 350 g of chopped various mushrooms
• 2 tsp chopped rosemary

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

polenta, corn grits, Fontina cheese, cream, mushrooms, rosemary, parsley

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Preparation:

Step 1
• Combine 3 3/4 cups water, 1/4 cup heavy cream, and 1 teaspoon coarse salt in a saucepan and bring to a boil; stir in 3/4 cup quick-cooking polenta.
Step 2
• Reduce heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in 1 cup grated fontina.
Step 3
• Sauté 12 ounces (350 g) sliced ​​mixed mushrooms with 2 teaspoons chopped rosemary in butter until tender, 6 minutes; stir in 1/4 cup heavy cream and season with salt and pepper to taste.
Step 4
• Simmer until the sauce thickens, sprinkle with finely chopped parsley. Serve with polenta.

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