Time: 20 min.
Complexity: easily
Servings: 4

This delicate, creamy polenta is served with mushrooms sautéed in olive oil, garlic, and fragrant rosemary. For a more complex and intense flavor, use a mix of mushrooms, such as button mushrooms, oyster mushrooms, and cremini mushrooms. Top with crumbled gorgonzola and fresh parsley before serving.

Ingredients:

• 3/4 cup quick-cooking polenta
• 200 grams of different mushrooms
• 1 clove of garlic
• 1 teaspoon rosemary
• Gorgonzola for serving

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, mushrooms, Gorgonzola cheese, garlic, rosemary, parsley

We recommend

Preparation:

Step 1
• Bring 4 cups water to a boil; stir in 3/4 cup quick-cooking polenta. Cook over medium heat, stirring, until creamy, 10 minutes.
Step 2
• Meanwhile, sauté 200g of sliced ​​mixed mushrooms with one crushed garlic clove and 1 tsp chopped rosemary in olive oil until tender, 6 minutes; season with salt and pepper to taste.
Step 3
• Serve the mushrooms over the polenta, sprinkled with crumbled gorgonzola and chopped parsley.

Votes: 1