Creamy polenta with balsamic mushrooms

Based on 61 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 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
Protein
5 g
Fat
41 g
Carb
41 g
  • 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 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

    Meanwhile, clean and quarter mushrooms. Finely slice onion.
    • 50 g button mushrooms
    • 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 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.
    • 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.