Creamy polenta with balsamic mushrooms

Creamy polenta with balsamic mushrooms

Based on 51 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

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

Enjoy with

Sauvignon Blanc, New Zealand, 2013
This classic white wine from New Zealand underscores the subtle, creamy combination of balsamic mushrooms and polenta with its vegetative aroma.

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.