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Polenta with Mushrooms: A Comforting and Hearty Dinner
Introduction
Polenta, a dish with origins in Northern Italy, is a comforting and versatile meal. When paired with savory mushrooms, it becomes a hearty and satisfying dinner perfect for any night of the week. This recipe is designed for beginners, with clear steps and helpful shortcuts to make cooking a breeze.
The Story Behind the Recipe
Polenta has been a staple in Italian cuisine for centuries, originally serving as a peasant food due to its simple and inexpensive ingredients. Over time, it has evolved into a beloved dish enjoyed by all. Mushrooms, with their earthy and rich flavors, complement the creamy texture of polenta beautifully. This combination is often enjoyed during the fall and winter months when comfort food is especially appreciated.
Ingredients
For the Polenta:
1 cup polenta (coarse cornmeal)
4 cups water or chicken broth
1 teaspoon salt
2 tablespoons butter
1/2 cup grated Parmesan cheese
For the Mushroom Sauce:
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 pound mixed mushrooms (such as cremini, shiitake, and button), sliced
1/2 cup dry white wine or vegetable broth
1/2 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons chopped fresh parsley (for garnish)
Step-by-Step Instructions
Step 1: Cook the Polenta
Boil the Liquid: In a medium saucepan, bring the water or chicken broth to a boil. Add the salt.
Add Polenta: Gradually whisk in the polenta, reducing the heat to low.
Cook: Stir continuously for about 20-25 minutes until the polenta is thick and creamy.
Finish with Butter and Cheese: Stir in the butter and Parmesan cheese. Keep warm.
Step 2: Prepare the Mushroom Sauce
Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add Garlic and Mushrooms: Stir in the garlic and sliced mushrooms. Cook until the mushrooms are soft and any liquid has evaporated, about 10 minutes.
Deglaze with Wine: Pour in the white wine or vegetable broth, scraping up any browned bits from the bottom of the skillet. Let it simmer until the liquid reduces by half.
Add Cream and Seasonings: Stir in the heavy cream and dried thyme. Cook for another 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 3: Serve
Plate the Polenta: Spoon the creamy polenta onto plates or into bowls.
Top with Mushrooms: Spoon the mushroom sauce over the polenta.
Garnish: Sprinkle with chopped fresh parsley.
Serving Tips
Garnish: A sprinkle of freshly grated Parmesan cheese or a drizzle of truffle oil can add an extra touch of luxury.
Pairing: A glass of Pinot Noir or a robust red wine pairs wonderfully with the earthy mushrooms. For a non-alcoholic option, try a sparkling water with a slice of lemon.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutritional Information (per serving)
Calories: 350
Total Fat: 18g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 800mg
Total Carbohydrates: 38g
Dietary Fiber: 4g
Sugars: 2g
Protein: 12g
Shortcut Tips
Quick-Cooking Polenta: Use quick-cooking polenta to reduce the cooking time.
Pre-sliced Mushrooms: Save prep time by using pre-sliced mushrooms from the grocery store.