Polenta, Mushrooms and Fresh Herbs
Polenta, Mushrooms and Fresh Herbs

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, polenta, mushrooms and fresh herbs. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Polenta, Mushrooms and Fresh Herbs is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Polenta, Mushrooms and Fresh Herbs is something which I’ve loved my entire life.

When the polenta is ready, stir in the Parmesan, butter, rosemary and half the chervil. Spread the polenta over a heatproof dish and top with the Taleggio. Place under the grill until the cheese bubbles.

To get started with this particular recipe, we have to first prepare a few components. You can have polenta, mushrooms and fresh herbs using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Polenta, Mushrooms and Fresh Herbs:
  1. Get Polenta
  2. Prepare 1 cup cornmeal
  3. Get 1/4 cup grated parmigiano reggano cheese
  4. Take 1 tbsp olive oil
  5. Take 1 tsp salt
  6. Prepare 3 1/2 cup water plus more as needed
  7. Take Mushroom sauce
  8. Take 1/2 cup boiling water
  9. Make ready 1/2 cup wine
  10. Get 1/2 cup broth
  11. Take 1/4 cup dried mushrooms (crimini, porcini, etc)
  12. Get 2 garlic cloves
  13. Make ready 1 pepperoncini chile
  14. Get 1 tbsp fresh parsely for garnish

Prepare Herb & Mushroom Polenta and Garlic Chanterelles as outlined in the recipes above. Serve the polenta warm and creamy out of the pan, or chill, cut into squares and fry. Place under the broiler until the cheese bubbles. Remove, top with the mushrooms and their juices, and return to the broiler for a minute to warm.

Steps to make Polenta, Mushrooms and Fresh Herbs:
  1. Place dried mushrooms, garlic cloves and pepperoncini in a bowl. Add boiling water.
  2. Cover and allow the mushrooms to grow. (about 10 minutes)
  3. Slowly add the white wine to mushrooms.
  4. In a sauce pan, bring the stock to a simmer, then add the mushrooms and the liquid. The consistency should be runny/ translucent, add more water or wine as necessary to avoid becoming thick. Remove the garlic cloves and pepperoncini before serving.
  5. In a saucepan, bring the water and oil to a boil. Add salt.
  6. Pour in the corn meal, stirring constantly until well incorporated. Cook the polenta for at approximately 30 minutes adding additional boiling water, if necessary.
  7. Once the polenta begins to release from the sides of the pan and thicken, add in half the parmigiano cheese.
  8. Pour the polenta quickly into the serving dish and let set 10 minutes.
  9. Pour the mushroom sauce over the polenta.
  10. Sprinkle with Parmesan cheese and fresh herbs. Add freshly ground black pepper to taste.

Add salt and continue cooking until the mushrooms start to get crispy. Add the remaining wine to deglaze the pan. Remove from heat and stir in fresh parsley and more salt and pepper to taste. Spoon polenta into a bowl and top with mushrooms, more herbs, cheese and pepper. This simple pesto polenta is made in under an hour, uses just one sheet pan and one pot, and is a great way to use up those garden herbs.

So that is going to wrap it up with this special food polenta, mushrooms and fresh herbs recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!