Porcini polenta with parmesan & herb oil
This creamy porcini mushroom polenta combines earthy flavors and Mediterranean finesse. The polenta is refined with Parmesan cheese and served with roasted porcini mushrooms, which impress with their nuttiness and depth. An aromatic herb oil adds freshness and takes the dish to a new level. Ideal as an autumnal main course or elegant starter when seasonal produce takes center stage. Perfectly paired with an Italian white wine that combines fruit and minerality.
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Cutting board & knife
- 1 Cooking spoon
- 1 Blender
Ingredients
Polenta
- 120 g Polenta Corn grits
- 500 ml Vegetable broth
- 40 g Butter
- 50 g Parmesan cheese Freshly grated
- Salt Pepper
Porcini mushrooms
- 200 g fresh porcini mushrooms alternatively mixed mushrooms
- 1 1 tbsp olive oil
- 1 teaspoon butter
- 1 Garlic clove
- Salt Pepper
Herbal oil
- 4 1 tbsp olive oil
- 1 bunch of parsley
- 1 sprig of thyme
- 1 Pinch of salt
Preparation
Cooking polenta
- Bring the vegetable stock to the boil, stir in the polenta.
- Simmer for 10-15 minutes while stirring until creamy.
- Refine with butter and parmesan, season to taste.
Fry mushrooms
- Clean and slice the porcini mushrooms.
- Sauté in olive oil and butter with garlic until golden brown, season with salt and pepper.
Prepare herb oil
- Finely chop the herbs, puree with olive oil and salt.
Sideboards
- Spoon the polenta onto plates and arrange the mushrooms on top.
- Drizzle with herb oil and sprinkle with Parmesan cheese.
Recommended sides:
- Rocket salad with lemon dressing
- Oven tomatoes
- Ciabatta
Nutritional values per portion
Calories: 640kcalCarbohydrates: 52gProtein: 21gFat: 38g
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