Polenta with mushrooms
4 servings
15 minutes
Polenta with mushrooms is an exquisite dish of Italian cuisine that embodies the simplicity and richness of Mediterranean flavors. Traditionally used as a rustic food, polenta has gained popularity for its versatility. In this recipe, it becomes a tender base for a fragrant mushroom sauce. Mushrooms sautéed with garlic, onion, and tomatoes are infused with spicy notes of saffron and thyme, creating a warm, rich taste. Parsley finishes the composition with freshness and a hint of spiciness. The dish is perfect for a cozy dinner or festive table and pairs easily with a glass of white wine and fresh vegetables. It is especially loved for its rich flavor and texture, allowing one to savor every spoonful. Polenta with mushrooms is not just food but a gastronomic journey to the heart of Italy.
1
Slowly pour the polenta into the pot of boiling salted water, stirring constantly. Cook on low heat for 1-2 minutes, continuing to stir.
- Water: 1 l
- Salt: to taste
- Polenta: 300 g
2
Pour the polenta into a greased low baking dish (1-2 cm thick). Let it sit.
- Polenta: 300 g
3
Fry a clove of garlic and finely chopped onion. Wash the mushrooms, cut them into pieces, add to the pan and fry. Add mashed tomatoes, saffron, salt, and pepper to the pan. Simmer over medium heat for about 10 minutes. Finely chop the parsley and add it to the mushrooms at the end of cooking along with thyme.
- Garlic: 1 clove
- Green onions: 2 pieces
- Champignons: 300 g
- Tomatoes in their own juice: 300 g
- Saffron: 0.5 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
- Parsley: 1 bunch
- Thyme: to taste
4
Place the mushrooms on the polenta.
- Champignons: 300 g