Polenta with mushroom sauce
4 servings
60 minutes
Polenta with mushroom sauce is the embodiment of Italian simplicity and sophistication. The dish's origins date back centuries when cornmeal became a staple for peasants. Today, polenta is an integral part of Italy's gastronomic art. Its velvety texture and gentle, slightly sweet flavor pair wonderfully with the rich mushroom sauce. Mushrooms sautéed with onions release their aroma, while the addition of spices and soy sauce enhances the depth of flavor. The thick, silky sauce envelops pieces of chilled polenta, creating a harmony of textures. This dish is suitable for both a casual lunch and an exquisite dinner, complemented by a glass of wine and fresh herbs.
1
Boil 1.5 liters of water in a pot and add 30 grams of salt, then stir in cornmeal with a whisk. Cook over medium heat for 20-25 minutes, stirring constantly to prevent lumps and burning.
- Salt: to taste
- Polenta cornmeal: 300 g
2
Moisten the baking tray with water, place the cooked porridge in it, spread evenly with a spatula, and let it cool. Cut the cold polenta into pieces.
3
Finely chop the onion and mushrooms. Sauté the onion in vegetable oil until golden, add the mushrooms and cook until the liquid evaporates and the mushrooms turn the same color. Add salt and spices, optionally — herbs and soy sauce.
- Button mushrooms: 250 g
- Salt: to taste
- Spices: to taste
4
Pour a cup of water into the mixture, evaporate about half, and carefully add two tablespoons of flour while constantly stirring. After a few minutes, the sauce will thicken and be ready.
- Wheat flour: 2 tablespoons
