Creamy polenta with balsamic mushrooms
Difficulty
Easy 👌25
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 60 g | polenta |
| 100 ml | heavy cream |
| 100 ml | vegetable stock |
| 50 g | button mushrooms |
| 1 sprig | thyme |
| 1 sprig | rosemary |
| 1 | onion (red) |
| 20 ml | balsamic vinegar |
| sugar | |
| 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
560
Protein
5 g
5 g
Fat
41 g
41 g
Carb
41 g
41 g
Step 1/5
- 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
- salt
- pepper
- cooking tongs (optional)
Remove the herbs from the stock and season with salt and pepper.
Step 3/5
- 60 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
- 50 g button mushrooms
- 1 onion
- cutting board
- knife
Meanwhile, clean and quarter mushrooms. Finely slice onion.
Step 5/5
- 20 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.
in Berlin