Polenta with sautéed mushrooms

Name: Polenta with sautéed mushrooms
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 300 g Cornmeal; 1200 ml Water; 400 g Button mushrooms; 20 g Dried porcini mushrooms; 6 g Garlic; 10 g Parsley; 60 ml Extra virgin olive oil; 10 g Coarse salt; 3 g Fine salt

4 servings · Prep 15 min · Cooking 45 min · Easy

Soft polenta with button mushrooms and porcini sautéed with garlic and parsley.

Ingredients

Cornmeal300 g
Water1200 ml
Button mushrooms400 g
Dried porcini mushrooms20 g
Garlic6 g
Parsley10 g
Extra virgin olive oil60 ml
Coarse salt10 g
Fine salt3 g

Allergens

None of the 14 main allergens in the ingredients.
May contain traces of: Gluten.

Method

Soak the porcini in lukewarm water for 20 minutes, squeeze them dry and chop them.
Bring the salted water to the boil and pour in the cornmeal in a steady stream, whisking constantly.
Cook the polenta for 40 minutes, stirring frequently.
Sauté the garlic in the oil, add the sliced button mushrooms and porcini, and cook for 10 minutes over a high heat.
Season with salt and finish with the chopped parsley.
Serve the polenta on plates topped with the mushrooms.

Nutrition facts (estimate)

	Per serving (388 g)	Per 100 g
Energy	1782 kJ / 426 kcal	460 kJ / 110 kcal
Protein	10 g	2.6 g
Carbohydrates	60 g	15 g
of which sugars	2.6 g	0.7 g
Fat	15 g	4.0 g
of which saturates	2.2 g	0.6 g
Fibre	4.8 g	1.2 g
Salt	3.2 g	0.8 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

Open the recipe in the app for the shopping list, ingredient sheets and nearby shops.

Get it on Google Play