Creamy polenta with balsamic mushrooms

Name: Creamy polenta with balsamic mushrooms
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1 Servings
Ingredients: 2 oz polenta; 0.5 cup heavy cream; 0.5 cup vegetable stock; 1.75 oz button mushrooms; 1 sprig thyme; 1 sprig rosemary; 1 onion (red); 4 tsp balsamic vinegar; sugar; vegetable oil for frying; salt; pepper

Based on 66 ratings

Alex Hiller

Contributor

hillers-kitchen-tools.de

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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
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

How-To Videos

Nutrition per serving

Cal
560

Protein
5 g

Fat
41 g

Carb
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.