Creamy Polenta with Sautéed Mixed Mushrooms

Creamy Polenta with Sautéed Mixed Mushrooms

只需30分钟,我认为是一道配菜的结果是如此令人满意和难以停止进食,以至于它最终成为晚餐的主菜。I was looking to fill out a meal of leftovers from the night before,but what remained ended up as dinner for the next night.You'll want to enjoy this polenta hot right from the pan,though if you are making it for only two,正如我所做的,you will have leftovers.But the leftover polenta can then be pressed into small discs and pan-fried until golden and topped with any remaining mushrooms or some tomato sauce for another delightful meal.

The polenta is delectably creamy,enhanced by the addition of butter stirred in at the end of the cooking time.The polenta itself is only seasoned with some salt,making it a perfect backdrop to succulent and earthy sautéed mushrooms and a simple red wine and herb sauce that contrasts beautifully in flavor and texture with the polenta.这里没有什么好奇心,just basic staple ingredients that come together quickly,yet they work their magic and you are left with a beautiful plate that could proudly stand on its own among more fancy and time consuming preparations.

Creamy Polenta with Sautéed Mixed MushroomsCreamy Polenta with Sautéed Mixed Mushrooms
Recipe by
发表于 May 6,2019

Creamy buttery polenta topped with sautéed mushrooms in a red wine and herb sauce


  • 4杯水或vegetable stock
  • 1 1/2茶匙海盐,或品尝
  • 1 cup yellow cornmeal
  • 2 1/2大勺不加盐黄油
  • 1 tablespoon olive oil
  • 1 large shallot,finely chopped
  • 2 cloves garlic,minced
  • 1磅(450克)的混合蘑菇(我用的是香菇和克里米尼的混合物)。sliced
  • 1/2 cup red wine
  • 1 teaspoon dried rosemary
  • 1/2茶匙干百里香
  • 3/4 cupvegetable stock
  • 1 teaspoon corn starch
  • 海盐和新鲜黑胡椒粉
  • 1/4杯新鲜欧芹,切碎(可选)
  • Begin by making the polenta.在一个中等大小的平底锅里,bring the water or vegetable stock and salt to a boil.Slowly pour the cornmeal into the pot,边打边打,避免结块。Reduce the heat to low,cover,and simmer for about 12 minutes,stirring every few minutes,until the water is absorbed and the polenta is thick.

  • While the polenta is cooking,heat the oil in a large skillet over medium heat.When hot,add the shallot and garlic and sauté for a few minutes to soften.把火加热到中高,把蘑菇放到锅里。Cook for about 5 minutes or until the mushrooms begin to release their liquid and brown slightly.

  • Pour in the red wine,add the rosemary and thyme,煮5到7分钟,reducing the heat slightly as the mushrooms cook and stirring often,until most of the wine has reduced.

  • Whisk together the vegetable stock and corn starch and then pour this mixture into the mushrooms.再炖几分钟,直到酱汁稍微变稠。Stir in the parsley if using,season with a bit of salt and pepper,把锅从炉子上取下来。

  • 一旦玉米粥煮熟,stir in the butter until melted.从炉子上取下平底锅。

  • To serve,用勺子把玉米粥舀到碗里,在上面放一些炒蘑菇和酱汁。

Makes4 servings

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Audio accompaniment: 塞缪尔·巴伯-弦乐慢板

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