AuthorJulia ForesekCategoryItalian, Main Course, VegetarianDifficultyBeginnerCook the Polenta:
In a large saucepan, bring the water or broth to a boil. Add the salt.
Gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 30-40 minutes.
Remove from heat and stir in the butter and grated Parmesan cheese. Adjust seasoning with salt if necessary. Keep warm.
Prepare the Mushroom Topping:
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the sliced mushrooms, and cook until they are browned and their moisture has evaporated.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Cook until the wine is mostly evaporated.
Stir in the thyme, and season with salt and pepper to taste.
Assemble the Dish:
Spoon the creamy polenta onto plates or a serving platter. Top with the sautéed mushroom mixture.
Garnish with fresh parsley before serving.
Ingredients
Directions
Cook the Polenta:
In a large saucepan, bring the water or broth to a boil. Add the salt.
Gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 30-40 minutes.
Remove from heat and stir in the butter and grated Parmesan cheese. Adjust seasoning with salt if necessary. Keep warm.
Prepare the Mushroom Topping:
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the sliced mushrooms, and cook until they are browned and their moisture has evaporated.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Cook until the wine is mostly evaporated.
Stir in the thyme, and season with salt and pepper to taste.
Assemble the Dish:
Spoon the creamy polenta onto plates or a serving platter. Top with the sautéed mushroom mixture.
Garnish with fresh parsley before serving.