Polenta with fresh mushrooms
4 servings
65 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories251.6kcal
Proteins9.3grams
Fats3.1grams
Carbohydrates45.9grams
Cornmeal
250
g
Water
1
l
Salt
1
tsp
Fresh mushrooms
0.5
kg
Olive oil
to taste
Garlic
1
clove
Parsley
to taste
Ground black pepper
to taste
1
Gradually add cornmeal for polenta to boiling salted water, stirring constantly. Cook on low heat for about 40 minutes, stirring continuously. The polenta should become homogeneous and free of lumps.
- Cornmeal: 250 g
- Water: 1 l
- Salt: 1 teaspoon
2
To prepare the mushrooms, pour vegetable oil into a pan. When the oil is heated, add minced garlic after removing the core. Add the mushrooms and fry until cooked (until golden brown) for 10-20 minutes, depending on the type of mushrooms used. After turning off the heat, sprinkle chopped parsley over the mushrooms.
- Olive oil: to taste
- Garlic: 1 clove
- Fresh mushrooms: 0.5 kg
- Parsley: to taste
3
Serve the polenta warm, with mushrooms.
- Cornmeal: 250 g
- Fresh mushrooms: 0.5 kg
