Corn porridge with mushrooms and saffron
6 servings
15 minutes
Thick, delicately creamy, piercingly sunny color, this corn porridge is literally stuffed with mushrooms, garlic, saffron and parsley. Its special charm is in the addition of lemon juice and zest to the rich taste of corn grits. With them, the porridge no longer seems heavy and at the same time turns into a natural superfood, capable of instantly coming to the rescue and saving from the dank wind and slush, that is, typical Russian weather.
1
Chop the mushrooms randomly and sauté in olive oil until cooked. After the mushrooms release their juice, evaporate the juice and add chopped garlic. Once the strong smell of garlic arises, remove the mushrooms from heat.
- Mushrooms: 300 g
- Olive oil: 1 tablespoon
- Garlic: 4 cloves
2
Mix milk with half water and bring to a light bubbling boil over low heat, add saffron, a pinch of salt and pepper to the milk, stir, and gradually add cornmeal while constantly stirring to avoid lumps. Cook for three minutes, remembering to stir.
- Milk: 500 ml
- Cornmeal (polenta): 400 g
- Saffron: pinch
- Salt: to taste
- Ground black pepper: to taste
3
When the porridge starts to thicken, add the fried mushrooms, stir, and cook for another three minutes. Remove from heat.
- Mushrooms: 300 g
4
Melt butter in a pan, bring it to a boil, and add the juice of half a lemon. Add chopped parsley, mix, and remove from heat.
- Butter: 50 g
- Lemon: 0.5 piece
- Parsley: 20 g
5
Serve the porridge drizzled with a sauce of butter, lemon juice, and parsley.
- Butter: 50 g
- Lemon: 0.5 piece
- Parsley: 20 g
