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Creamy polenta with balsamic mushrooms
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
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
Homemade vegetable stock
How to chop herbs
How to cut an onion
Nutrition per serving
Step 1/ 5
- 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
- salt
- pepper
- cooking tongs (optional)
Remove the herbs from the stock and season with salt and pepper.
Step 3/ 5
- 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
- 100 g button mushrooms
- 2 onion
- cutting board
- knife
Meanwhile, clean and quarter mushrooms. Finely slice onion.
Step 5/ 5
- 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!
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