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Creamy Polenta with Mushrooms

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Creamy Polenta with Mushrooms

The perfect creamy polenta with mushrooms recipe with a picture and simple step-by-step instructions.

  • 300 g Mushrooms brown
  • 0,5 bunch Spring onions
  • 1 tbsp Rapeseed oil
  • 600 ml Milk
  • 100 g Polenta semolina
  • 40 g Freshly grated Parmesan
  • Salt and pepper
  1. Clean the mushrooms. Halve or quarter according to size. Wash and clean the spring onions and cut into fine rings. Heat the pap oil in a pan and fry the mushrooms in it. Add the spring onions and fry for 2 minutes. Salt and pepper.
  2. Bring the milk to the boil in a saucepan. Add the polenta while stirring with a whisk. Leave to swell over a mild heat for about 15 minutes, stirring occasionally.
  3. Grate the Parmesan. Stir half of the Parmesan with salt and pepper into the polenta. Arrange the polenta with mushrooms on plates and serve sprinkled with legal Parmesan.
Dinner
European
creamy polenta with mushrooms

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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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