Polenta ai Funghi

Ingredients

• Polenta / Coarse Cornmeal

  250 g

  $0.75

• Prepared Vegetable Broth

  1 litre

  $1.80

• Button / Cremini Mushrooms

  400 g

  $2.88

• Garlic

  3 cloves (12 g)

  $0.10

• Unsalted Butter

  40 g

  $0.35

• Olive oil

  2 tbsp (30 ml)

  $0.20

• Parmesan Cheese (Parmigiano-Reggiano)

  50 g

  $1.20

• Parsley

  1/2 bunch

  $0.30

• Salt

  1 tsp

  $0.00

• Black pepper

  1/4 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Bring the vegetable broth with half the salt to a boil in a heavy-bottomed pot. Slowly pour in the polenta in a steady stream while whisking continuously to avoid lumps.

2. 2

   Turn heat to low, cover, and cook for 25 minutes, stirring vigorously every 5 minutes until thick and smooth. Finish by stirring in half the butter and grated Parmesan.

3. 3

   Meanwhile, slice the mushrooms thickly. Heat olive oil and remaining butter in a skillet over high heat.

4. 4

   Add sliced mushrooms and cook undisturbed for 3 to 4 minutes until browned, then stir in minced garlic, black pepper, and remaining salt for another 2 minutes.

5. 5

   Toss chopped parsley through the sauteed mushrooms and remove from heat.

6. 6

   Spoon the warm creamy polenta into shallow bowls, crown with the garlic-butter mushrooms, and serve hot.