Polenta & Mushrooms

Name: Polenta & Mushrooms
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: European, Mediterranean, Italian
Ingredients: 125g Corn flour; 250g mushrooms (half porcini half champignons); Salt; 2tbsp butter; 2tbsp parsley; 1 garlic clove; 2 slices taleggio; 1tbsp olive oil

2 steps

Prep:5minCook:1h

My childhood favourite dish. Polenta originating from the north of Italy and sautéed mushrooms

Updated at: Thu, 17 Aug 2023 04:49:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories506.8 kcal (25%)

Total Fat26.5 g (38%)

Carbs56.5 g (22%)

Sugars3.9 g (4%)

Protein12.7 g (25%)

Sodium728.6 mg (36%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

125gCorn flour

250gmushrooms

half porcini half champignons

salt

2 Tbspbutter

2 Tbspparsley

1garlic clove

2 slicestaleggio

1 Tbspolive oil

Instructions

Polenta

Step 1

Heat up ½ a liter of water until lukewarm. Add 1tbsp of salt and the corn flour slowly while mixing. Mix continuously for 40 minutes up to 1 hour on medium low heat (depending if you want it creamy or thick). At the end, add 1tbsp butter and melt it in. Serve on top of the taleggio slices

Mushrooms

Step 2

Clean and chop your mushrooms to your desired size. In a pan on medium heat, add butter and when it’s melted. Add the mushrooms, followed by a heafty pinch of salt and the garlic, a little olive oil and the parsley once cooked through. Serve with the polenta