Creamy polenta with mushrooms
Polenta with Parmesan, browned mushrooms and hazelnut oil.
Active time25 min
Cooking25 min
Total40 min
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Ingredients
- 400 g button mushrooms
- 60 g grated Parmesan
- 1 l water
- 20 ml hazelnut oil
- 20 ml olive oil
- 250 g polenta
Preparation
Clean the mushrooms and cut them into quarters. Bring the litre of water to the boil in a saucepan.
400 g button mushrooms1 l water- knife
- saucepan
Pour in the polenta in a thin stream while whisking. Cook over a low heat for the time stated on the packet, about 20 to 25 minutes for polenta that has not been precooked, stirring frequently. Remove from the heat and add the Parmesan.
60 g grated Parmesan250 g polenta- whisk
- saucepan
While the polenta is cooking, heat the olive oil in a frying pan and brown the mushrooms for 10 minutes. Spoon over the polenta and drizzle with hazelnut oil just before serving.
20 ml hazelnut oil20 ml olive oil- frying pan
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration