heart_likeLiked by 6


  • fb
  • print
  • twitter

    Soft polenta with mushroom stew and Grana Padano shavings

    Group 393Easy
    Group 3824 people
    T460 min


    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


    STEP 1

    Clean the mushrooms and cut them into chunks.

    STEP 2

    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.

    STEP 3

    Add the stock and cook for 20 minutes. Season with salt and pepper.

    STEP 4

    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.