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Polenta with Field Mushrooms

Yordanka KovachevaYordanka Kovacheva
Author
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Nadia Galinova
Translated by
Nadia Galinova
Polenta with Field Mushrooms
Image: Yordanka Kovacheva
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09/03/2023
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Preparation
10 min.
Cooking
25 min.
Тotal
35 min.
Servings
2
"You don`t need dozens of ingredients to prepare a delicious meal - you can make a lot with a little"

Ingredients

  • field mushrooms - 9 oz (250 g)
  • garlic - 2 cloves
  • butter - 0.7 oz (20 g)
  • olive oil - 1 tbsp.
  • rosemary - 1 pinch
  • black pepper - 1 pinch or by taste
  • salt - 1 pinch
  • Polenta
  • corn semolina - 3.9 oz (110 g)
  • mushroom broth - 4/5 cup (200 ml)
  • milk - 4/5 cup (200 ml)
  • lemon juice - 2 tbsp.
  • butter - 0.7 oz (20 g)
  • salt - 1 pinch
measures

How to make

Heat the butter (20 g) with olive oil (1 tbsp.) over low heat. Add the garlic cloves, cut into slices, in them.

When the garlic releases its aroma, add the mushrooms, also cut into slices and cleaned in advance.

Cook, until the sauce released by the mushrooms is reduced and they are tender and soft.

Season with salt, black pepper, rosemary and remove from the heat.

Heat the mixed milk and mushroom broth in a pot. When they reach a boiling point, pour the corn semolina - polenta. Reduce the heat and boil, by stirring constantly, until the mixture has thickened and is mushy. Then add salt, butter (20 g) and lemon juice.

Stir for another minute or two and distribute onto two serving plates. Distribute the mushrooms on top and serve.

Enjoy your meal!

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