POLENTA E FUNGHI | Ricetta perfetta per l’inverno | Cucina Botanica

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Bring water to a boil in a large pot and add salt.

Slowly whisk in polenta to avoid lumps.

Reduce heat and cook, stirring frequently, until thickened, about 20-30 minutes.

In a separate pan, heat olive oil over medium heat.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced mushrooms and cook until browned, about 5-7 minutes.

Season with salt, black pepper, and nutmeg to taste.

Stir in butter and heavy cream into the cooked polenta until creamy.

Fold in grated parmesan cheese until melted and well combined.

Serve polenta topped with sautéed mushrooms and fresh herbs.

Cooking Techniques

Spice Level:

Dietary

Allergens