As a foodie enthusiast my facebook and instagram walls are full of recipes and food pictures, I can spent a lot of time looking at them if I don’t control myself.
I found this recipe on one of the pages I follow, I liked it so much I had to give it a try even though I had to change few ingredients. I must say it was really easy to make, but if you give the process more attention and do not hurry (like I unfortunately did), I believe the results would be much better. But still, it was really tasty, rich, hearty and different from what we usually cook at home so thumbs up!
What will you need for approx. 4 portions:
- 400g of instant Polenta
- 1 cup of Milk
- 150g of Butter
- 200g of grated Parmesan cheese
- 3-4 Shallots depending on the size
- 400g of Champignons (I used 200g of white and 200g of brown ones)
- 200g of Shiitake mushrooms
- 2 tsp of fresh Lemon Thyme
- 1 cup of vegetable stock
- 1/2 cup of white wine
- 1 sheaf of Parsley
- 3 Garlic cloves
- Zest from 2 lemons
- Salt and Pepper
Heat a pan and oil of your choice and add the diced shallots. When the shallots start to become transparent, add the Lemon Thyme (in the original recipe they used normal one). When you start to smell the nice aroma, add the mushrooms. Here is my first tip, be very patient with the mushrooms, stir them often but not too much, because you want them to caramelize – it will give your mushrooms sauce a really nice colour. I rushed it and my result wasn’t that nice, it could have been more brown-ish.
Once are the mushrooms caramelized, add the cup of vegetable stock and 1/2 cup of wine (in the original recipe they used dry cherry – in Czech rep. is quite difficult to find so I used dry white wine instead). My second tip – don’t be afraid to use less of the stock and less of the wine, if you think you don’t have enough mushrooms. The liquid should reduce completely in 10-15mins. In comparison to the original recipe, once the liquid is reduced, I added 50g of butter to make the sauce more creamy.
In the meantime prepare the polenta in accordance to the recipe on the packaging. Put it on low heat and add the cup of milk of your choice, or half milk and half cream to make it even more creamy. Add the parmesan cheese, butter, a bit of salt and pepper. My last tip – mix the polenta with each ingredient separately and thoroughly, you can even use a hand mixer to do so. I added everything at once and mixed it all together to save time, but ended up having lumps in it – not worth it!
Add the end, garnish it with Gremolata – wich is finely chopped sheaf of parsley, mashed garlic cloves, lemon zest from two lemons and salt to taste. Enjoy!