polenta creamy, an Italian favourite recipes, made an easy to cook.
Ingredients:
2 oz. Dried porcini or Cepe mushrooms chopped coarse, rinsed and soaked in water
5 fl. oz. Olive oil
4 tsp. Fresh basil, chopped fine
1 tsp. Fresh oregano chopped fine
4 oz. White mushrooms chopped coarse
2 Tbsp. Garlic chopped fine
2qt Chicken or veggie stock
12 oz. Coarse polenta
Salt and pepper, to taste
12 oz. Yellow onions, Chopped coarse
8-10 Fresh wild mushrooms
Fresh basil sprigs as needed for garnish
1pt. Heavy cream
4 oz. Aged Asiago or Fontine grated fine
Sugestion:
Sautéed onions, mushrooms, garlic and mushrooms or CEPES 4 Fl oz olive oil until slightly colored. Add the basil and oregano shares, which bring to the boil.
Slowly stir in the polenta. Simmer for 10 minutes, stirring regularly. The polenta should be thick and creamy. Add more stock if necessary. Adjust seasoning and keep warm.
Shortly before serving, cream cheese and add and mix vigorously.
Sautéed mushrooms in remaining olive oil until tender. Spoon polenta into the hot plate and garnished with mushrooms and a branch of fresh basil.Done!
|
