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 g | sugar |
| 20 ml | balsamic vinegar |
| vegetable oil for frying | |
| salt | |
| pepper |
Metric
Imperial
How-To Videos
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
560
Protein
5g
5g
Fat
41g
41g
Carb
41g
41g
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 g 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.
in Berlin