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Italian · Lunch, dinner

Polenta with Mushrooms

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Polenta, a cornmeal staple of northern Italy, provides a warm base for sautéed mushrooms. Instant polenta makes this traditional combination practical on a weeknight.

Ingredients

  • 250 g instant polenta
  • 1 l water or stock
  • 50 g butter
  • 60 g Parmigiano-Reggiano
  • 450 g mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves and chopped parsley
  • Salt and pepper

How to cook

  1. Brown mushrooms in oil over high heat. Add garlic, salt, pepper, and parsley.
  2. Cook polenta in salted liquid according to package directions, whisking to prevent lumps.
  3. Stir butter and cheese into polenta. Spoon mushrooms over each serving.

Recipe photographs link to their original publishers.