Creamy polenta with balsamic mushrooms

Creamy polenta with balsamic mushrooms

Based on 53 ratings

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
60 g polenta
100 ml heavy cream
100 ml vegetable stock
50 g button mushrooms
1 sprig thyme
1 sprig rosemary
onion (red)
20 g sugar
20 ml balsamic vinegar
vegetable oil for frying
salt
pepper
Metric
Imperial

Utensils

  • small saucepan
  • cooking tongs (optional)
  • cooking spoon
  • cutting board
  • knife
  • small frying pan

Nutrition per serving

Cal
560
Protein
5g
Fat
41g
Carb
41g

Step 1/5

In a small saucepan, bring vegetable stock, heavy cream, thyme, and rosemary to a boil.
  • 100 ml vegetable stock
  • 100 ml heavy cream
  • 1 sprig thyme
  • 1 sprig rosemary
  • small saucepan

In a small saucepan, bring vegetable stock, heavy cream, thyme, and rosemary to a boil.

Step 2/5

Remove the herbs from the stock and season with salt and pepper.
  • salt
  • pepper
  • cooking tongs (optional)

Remove the herbs from the stock and season with salt and pepper.

Step 3/5

Stir the polenta into the hot stock and cook for approx. 10 - 15 min. on low heat, stirring occasionally.
  • 60 polenta
  • cooking spoon

Stir the polenta into the hot stock and cook for approx. 10 - 15 min. on low heat, stirring occasionally.

Step 4/5

Meanwhile, clean and quarter mushrooms. Finely slice onion.
  • 50 button mushrooms
  • 1 onion
  • cutting board
  • knife

Meanwhile, clean and quarter mushrooms. Finely slice onion.

Step 5/5

Fry onion and mushrooms in some vegetable oil. Sprinkle with sugar and deglaze pan with balsamic vinegar. Season with salt and pepper. Allow to reduce for approx. 1 - 2 min. Top the polenta with the balsamic mushrooms and sauce.
  • 20 sugar
  • 20 ml balsamic vinegar
  • salt
  • pepper
  • vegetable oil for frying
  • small frying pan
  • cooking spoon

Fry onion and mushrooms in some vegetable oil. Sprinkle with sugar and deglaze pan with balsamic vinegar. Season with salt and pepper. Allow to reduce for approx. 1 - 2 min. Top the polenta with the balsamic mushrooms and sauce.