Three Cheese and Mushroom Polenta


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Added by Serg
5 cups (1250 ml) water
1 cup (250 ml) milk
2 ounces (55 grams) mixed wild dried mushrooms
2 ounces (55 grams) fresh mozzarella
7 ounces (200 grams) feta cheese
3.5 ounces (100 grams) low moisture mozzarella
1 1/2 cups (180 grams) cornmeal
3 tablespoons butter
3 garlic cloves
2 rosemary sprigs
1 spring onion, slices

Fill a saucepan halfway with water and put it on the stove, on medium heat.
Add the milk and salt. Bring the liquid to a simmer.
Soak the dried mushrooms in warm water to rehydrate them for 30 minutes.
Slice the fresh mozzarella, crumble the feta cheese, grate the low moisture mozzarella.
When the water and milk mixture starts to simmer, add about 1/2 cup (60 grams) of cornmeal gradually, while whisking.
Add 2 tablespoons of butter and the cheeses and mix using a wooden spoon, until the cheeses melt and they are well combined with the cornmeal. If the polenta is too thin, add more cornmeal until you reach the desired consistency.
Melt the remaining butter (1 tablespoon) in a skillet, on stove.
Press the flat side of the knife against the garlic cloves to crush it just a little.
Cook the garlic clove in butter, to flavor the fat.
Squeeze and drain the excess water from the mushrooms and add them to the skillet.
Add the rosemary, salt, and pepper. Stir, then remove the garlic cloves.
Cook the mushrooms for 3-4 more minutes.
Serve the hot cheesy polenta with fried mushrooms and spring onion.

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