Soft polenta with mushroom stew and Grana Padano shavings
| Difficulty
Facile
|
Preparation  60 min
|
Servings for
4 people
|
Ingredienti
200 g instant polenta cornmeal
150 g Grana Padano
500 g portobello mushrooms
1 carrot
1/2 onion
1/2 celery stalk
herbs (thyme, sage, parsley)
1/2 glass red wine
1 tbsp tomato paste
1 cup vegetable stock
extra virgin olive oil
salt
pepper
Preparation
Clean the mushrooms and cut them into chunks.
In a saucepan fry the finely chopped carrot, celery and onion in 3 tablespoons of extra virgin olive oil. Add the finely chopped herbs. Add the mushrooms and tomato paste and allow to brown. Pour in the wine and allow to evaporate.
Add the stock and cook for 20 minutes. Season with salt and pepper.
Prepare the polenta following the instructions on the packet. When ready, pour it in the plates and place the mushroom stew on top. Garnish with the shavings of Grana Padano and serve immediately.
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