Northern Italy

Polenta e funghi

Name: Polenta e funghi
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/4 cups coarse polenta or makki atta maize flour (fine yellow cornmeal); 4 cups water; 1 cup milk; 3 tbsp butter; 2/3 cup parmesan; 500 g sliced button mushroom; 2 tbsp olive oil; 3 cloves garlic; 1 sprig rosemary; 2 tbsp flat leaf parsley; Salt, to taste

Soft, buttery polenta under a pile of garlicky mushrooms. Mountain food for monsoon evenings.

45 minTime

15 gProtein each

mildSpice

Mountain gold1 chapter · 1 min read

Make it your way

Grandma's waySoft polenta with mushrooms.

The original

441kcalsame

15 gproteinsame

5 gfibresame

45minutessame

Polenta e funghi.

Per serving, worked out from the ingredient table.

Ingredients

Maize flour (fine yellow cornmeal)1¼ cups coarse polenta or makki atta

Water4 cups

Milk1 cup

Butter3 tbsp

Parmesan⅔ cup

Button mushroom500 g, sliced

Olive oil2 tbsp

Garlic3 cloves

Rosemary1 sprig

Flat leaf parsley2 tbsp

Saltto taste

Method

4 steps

1Bring water and milk to a boil with salt. Rain in polenta, whisking, then cook on low, stirring often, until thick and creamy.
2Brown mushrooms in hot oil with garlic and rosemary.
3Beat butter and parmesan into the polenta.
4Spoon polenta onto plates and top with mushrooms and parsley.

Serve it like this

Pour polenta on a wooden board or warm plates, pile mushrooms in the centre and finish with parsley and parmesan.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Northern Italy

Polenta e funghi

Soft, buttery polenta under a pile of garlicky mushrooms. Mountain food for monsoon evenings.

45 minTime

15 gProtein each

mildSpice

Mountain gold1 chapter · 1 min read

Make it your way

Grandma's waySoft polenta with mushrooms.

The original

441kcalsame

15 gproteinsame

5 gfibresame

45minutessame

Polenta e funghi.

Per serving, worked out from the ingredient table.

Ingredients

Maize flour (fine yellow cornmeal)1¼ cups coarse polenta or makki atta

Water4 cups

Milk1 cup

Butter3 tbsp

Parmesan⅔ cup

Button mushroom500 g, sliced

Olive oil2 tbsp

Garlic3 cloves

Rosemary1 sprig

Flat leaf parsley2 tbsp

Saltto taste

Method

4 steps

1Bring water and milk to a boil with salt. Rain in polenta, whisking, then cook on low, stirring often, until thick and creamy.
2Brown mushrooms in hot oil with garlic and rosemary.
3Beat butter and parmesan into the polenta.
4Spoon polenta onto plates and top with mushrooms and parsley.

Serve it like this

Pour polenta on a wooden board or warm plates, pile mushrooms in the centre and finish with parsley and parmesan.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Polenta e funghi

Make it your way

Ingredients

Method

Polenta e funghi

Make it your way

Ingredients

Method

Make it a meal