Polenta con salsa de champiñones

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Introduce the dish and ingredients, mentioning polenta as corn semolina.

Measure 2 cups of cold water and place it in a bowl, reserving it for mixing with polenta.

Heat the remaining 4 cups of water in a pot.

Add 1 teaspoon of salt to the boiling water.

Gradually add the polenta to the boiling water while mixing with a whisk to prevent lumps.

Cook the polenta for approximately 20 to 30 minutes until thickened.

Grease small molds with butter to prevent sticking.

Pour the hot polenta into the molds and let it cool completely to unmold later.

Prepare the sauce by chopping the tomatoes and blending them with the onion.

Heat olive oil in a pan and sauté the minced garlic for about 1 minute.

Add sliced mushrooms to the pan and cook for 2-3 minutes.

Stir in the blended tomato mixture, season with a little salt, and continue cooking for 3 more minutes until the color changes.

Let the polenta cool for about 30 minutes, then unmold it onto a plate.

Serve the polenta topped with the mushroom sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens