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    Soft polenta with mushroom stew and Grana Padano shavings

    4 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
    • salt
    • pepper


    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.