🍽️ Creamy Polenta with Mushroom Cream Sauce

Name: Creamy Polenta with Mushroom Cream Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 250 ml Milk; Salt; 500 fine cornmeal (Polenta); 70 g Mirepoix (carrot, onion, and celery cubes); 300 g mushrooms; 1 sprig parsley; 3 tbsp olive oil; 200 g whipping cream; 200 g Gorgonzola; Salt; Pepper (from the mill)

564 kcal · 30 min · 4 servings

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Ingredients

250 ml Milk
Salt
500 fine cornmeal (Polenta)
70 g Mirepoix (carrot, onion, and celery cubes)
300 g mushrooms
1 sprig parsley
3 tbsp olive oil
200 g whipping cream
200 g Gorgonzola
Salt
Pepper (from the mill)

Instructions

1. Pour 1.75 liters of water and the milk into a large pot.
2. Bring the liquid to a boil.
3. Season the mixture with a pinch of salt.
4. Slowly stir in the cornmeal to avoid lumps.
5. Let the polenta simmer on low heat for about 45 minutes.
6. Stir regularly to prevent sticking to the bottom of the pot.
7. Clean the mushrooms and slice them thinly.
8. Heat the olive oil in a separate pot.
9. Sauté the vegetable cubes over medium heat.
10. Add the mushrooms and cook for about 2 minutes.
11. Deglaze the pan with the cream.
12. Season the sauce with salt and pepper.
13. Cut the Gorgonzola into small cubes.
14. Sprinkle the cheese cubes over the finished polenta.
15. Continue to simmer until the cheese has melted.
16. Spread the polenta onto a serving plate.
17. Top with the mushroom cream sauce.
18. Garnish the dish with fresh parsley.

Nutrition per serving

kcal: 564
Protein: 15 g · Fett/Fat: 43 g · Carbs: 33 g