Creamy polenta with balsamic mushrooms
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 172 / Protein 2g / Carbohydr. 17g / Fat 10g
Ingredients (1 servings)
|50 g||button mushrooms|
|100 ml||vegetable stock|
|100 ml||heavy cream|
|20 ml||balsamic vinegar|
|vegetable oil for frying|
cooking tongs (optional), small saucepan, small frying pan, cooking spoon, cutting board, knife
Sauvignon Blanc, New Zealand, 2013
This classic white wine from New Zealand underscores the subtle, creamy combination of balsamic mushrooms and polenta with its vegetative aroma.
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
Remove the herbs from the stock and season with salt and pepper.
cooking tongs (optional)
salt / pepper
Stir the polenta into the hot stock and cook for approx. 10 – 15 min. on low heat, stirring occasionally.
60 g polenta
Meanwhile, clean and quarter mushrooms. Finely slice onion.
cutting board, knife
50 g button mushrooms / 1 onion
Fry onion and mushrooms in some vegetable oil. Sprinkle with 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.
small frying pan, cooking spoon
20 g sugar / 20 ml balsamic vinegar / vegetable oil for frying / salt / pepper