Polenta with chanterelles
4 servings
30 minutes
Polenta with chanterelles is a refined dish of Italian cuisine that combines the tender texture of corn porridge with aromatic forest mushrooms. Polenta has ancient roots as a peasant food but has evolved into a true gastronomic masterpiece over time. In this recipe, polenta is cooked in milk, giving it creaminess, while spices and fresh corn enhance its flavor. Grated Parmesan adds zest, and sautéed chanterelles with garlic fill the dish with a rich, deep aroma. Served with a drizzle of olive oil, it pairs perfectly with a glass of white wine and makes for a wonderful dinner for Mediterranean cuisine enthusiasts.
1
Pour milk into a saucepan and prepare polenta like semolina by adding the grain to the milk.
- Milk: 300 ml
- Cornmeal (polenta): 100 g
2
You can add spices and slices of fresh corn to taste.
- Spices: to taste
- Fresh corn: 50 g
3
Bring to readiness (about 15 minutes)..
4
Top with parmesan.
- Grated Parmesan cheese: 20 g
5
Fry the chanterelles in butter, adding a clove of garlic that should be discarded after frying.
- Chanterelles: 120 g
- Butter: 15 g
6
Place the polenta on a plate, garnish with chanterelles, and drizzle with olive oil.
