in Italy

Buttermilk-Mushroom Polenta

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Ingredients for 4 servings:

  • 500 ml buttermilk
  • 80 g corn semolina (polenta)
  • 100 g mushrooms (stone mushrooms)
  • 100 ml water
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, trim, and finely chop the mushrooms. Sauté them in a little butter. Deglaze with water and a splash of buttermilk. Add the semolina and let it swell, stirring constantly. Simmer over low heat, gradually add the buttermilk until the polenta reaches the desired consistency. Season with salt, pepper, and nutmeg. Serve as a side dish with goulash, schnitzel, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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