I love polenta, I don’t think everyone likes it. Sometimes it’s poorly prepared and it doesn’t get very good. But if it’s done well (which can be done simply), it’s very good. You can make polenta in two ways, like a cake or creamy. Today, I share with you a creamy version.
During summer time, I had shared on Instagram the same recipe with roasted tomatoes and red bell peppers. But at this time it’s clearly not the season! Besides, I see snow through the window, so there is no question of eating tomatoes in winter. It’s bad for the planet and it’s not what I want.
Mushroom is a simple ingredient and it’s a seasonal porduct. I like fried in a pan mushrooms with some garlic and parsley, it’s simple but effective. With this creamy polenta, I’m sur you will love it!Print
- 1 1/2 cup dry polenta
- 1lb fresh bella mushroom, sliced
- 2 garlic cloves, crushed
- 2 tbsp parsley, chopped
- 1 tbsp butter
- 1 cup milk
- Salt and pepper
- In a big sauce pan, bring to boil the milk with 1/3 cup water, pour the dry polenta and reduce the heat. Stir with a wood spatula or a wisk until the consistency thickens but stay creamy. Add some salt and pepper.
- In a frying pan, add the butter and medium heat. Add the garlic and sauté for a minute. Add the mushroom, parsley, salt and pepper. Sauté for 5 minutes.
- Serve the polenta with the mushroom garlic on the top.