Main dishes

Polenta with mushroom sauce

Polenta with mushroom sauce. For some time I have been totally crazy about the corn porridge. I’m making another dish using it and I’m delighted how it mixes with different additions. This time with a creamy mushroom sauce and an aromatic chicken breast.

Ilość porcji / Servings – 2
Czas przygotowania / Prep. time: 15 mins
Czas gotowania / Cook time: 45 mins
Czas całkowity / Total time: 1 hr
Drukuj / Print

Składniki / Ingredients:

For polenta

  • 1 cup of polenta
  • 1/4 teaspoon of turmeric
  • salt (pepper – to taste)
  • 3 tablespoons (grated parmesan or Grana Padano cheese)
  • 2 tablespoons (cold butter)

Mushroom sauce

  • 300 g of wild mushrooms (can be dried)
  • 1 small onion diced
  • 2 cloves of garlic crushed
  • 50 g butter
  • 2 tablespoons extra virgin olive oil
  • 5 tablespoons of red wine
  • 125 ml single cream
  • salt and freshly ground black pepper

Sposób wykonania / Instructions:

For polenta

  • Pour the polenta into a saucepan, pour over the cold water (in the ratio of about 1: 5), season with a pinch of salt and turmeric
  • Cook on low heat, stirring occasionally until the groats will be completely soft (add more water if necessary – the polenta will become thick over time, so it is worth it to be slightly liquid at the beginning).
  • Finish the cooked with freshly grated parmesan cheese and cold butter. Mix, season to taste.

For mushroom sauce

  • Melt about 30 g butter and 1 tablespoon of olive oil in a larger frying pan. Put onions and fry for 5 – 7 minutes. At the end add garlic and fry for 1 – 2 minutes, gently brown the ingredients.
  • Pour wine or broth and boil over large heat. Boil for one minute until most of the liquid evaporates and a thick emulsion will remain on the pan.
  • Add the rest of the butter and oil. Increase the heat, add mushrooms and fry over high heat for about 6 minutes stirring occasionally. In the end, season with salt and pepper.
  • Pour the cream and boil over medium heat. Cook for about 2 minutes until the sauce thickens a little.
  • Serve polenta with mushroom sauce. You can sprinkle on top with grated parmesan cheese



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