Creamy polenta with balsamic mushrooms

Creamy-polenta-with-balsamic-mushrooms-5
This polenta is really tasty and reminds me of upscale gastronomy.

 

Difficulty: Easy

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 172 / Protein 2g / Carbohydr. 17g / Fat 10g

Ingredients (1 servings)

60 gpolenta
50 gbutton mushrooms
100 mlvegetable stock
100 mlheavy cream
1 sprigthyme
1 sprigrosemary
1onion (red)
20 gsugar
20 mlbalsamic vinegar
vegetable oil for frying
salt
pepper

Utensils

cooking tongs (optional), small saucepan, small frying pan, cooking spoon, cutting board, knife

Wine Tip

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.

Step 1

Creamy polenta with balsamic mushrooms

In a small saucepan, bring vegetable stock, heavy cream, thyme, and rosemary to a boil.

small saucepan

100 ml vegetable stock / 100 ml heavy cream / 1 sprig thyme / 1 sprig rosemary

Step 2

Creamy polenta with balsamic mushrooms

Remove the herbs from the stock and season with salt and pepper.

cooking tongs (optional)

salt / pepper

Step 3

Creamy polenta with balsamic mushrooms

Stir the polenta into the hot stock and cook for approx. 10 – 15 min. on low heat, stirring occasionally.

cooking spoon

60 g polenta

Step 4

Creamy polenta with balsamic mushrooms

Meanwhile, clean and quarter mushrooms. Finely slice onion.

cutting board, knife

50 g button mushrooms / 1 onion

Step 5

Creamy polenta with balsamic mushrooms

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