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Creamy polenta with balsamic mushrooms

Creamy polenta with balsamic mushrooms

Based on 71 ratings

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
120 g
polenta
200 ml
heavy cream
200 ml
vegetable stock
100 g
button mushrooms
2 sprig
thyme
2 sprig
rosemary
2
onion (red)
40 ml
balsamic vinegar
sugar
vegetable oil for frying
salt
pepper
MetricImperial

Utensils

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

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How-To Videos

how-to-clean-mushrooms

How to clean mushrooms

homemade-vegetable-stock

Homemade vegetable stock

how-to-chop-herbs

How to chop herbs

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal560
Fat41 g
Protein5 g
Carb41 g
  • Step 1/ 5

    In a small saucepan, bring vegetable stock, heavy cream, thyme, and rosemary to a boil.
    • 200 ml vegetable stock
    • 200 ml heavy cream
    • 2 sprig thyme
    • 2 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.
    • 120 g 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.
    • 100 g button mushrooms
    • 2 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 a pinch of 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.
    • 40 ml balsamic vinegar
    • sugar
    • salt
    • pepper
    • vegetable oil for frying
    • small frying pan
    • cooking spoon

    Fry onion and mushrooms in some vegetable oil. Sprinkle with a pinch of 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.

  • Enjoy your meal!

    Creamy polenta with balsamic mushrooms

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