How to Cook Polenta Recipe
Traditional Northern Italian Polenta Recipe
This Italian polenta recipe makes a satisfying and delicious base for many of our favorite main courses. Simple, sautéed mushrooms, a hearty ragout, meat sauce, skirt steak, red wine braised short ribs… you name it. The method outlined here makes it easy to cook a creamy, tasty polenta recipe that you can use for whatever suits your fancy. This polenta recipe is without a protein as I find it to be a perfect companion and so easy to do.
Equipment used in making this polenta with portobello recipe:
Cooking Equipment.
Large pot
Knife
Wooden spoon
Whisk
Measuring cups and spoons
Ingredients for this polenta recipe:
Mushroom Polenta Recipe Ingredients.
1 cup polenta
3 tablespoons butter
½ cup freshly grated parmesan cheese
4 cups chicken stock or vegetable stock
¼ cup heavy cream or half-n-half
1/2 teaspoon salt
Polenta cooking instructions
In a large pot, add the stock and bring to a boil
Boil the Vegetable Stock.
Add the polenta and whisk until well blended
Add the Polenta to the Boiling Stock.
Reduce the heat to medium and continue to stir for about 1 minute.
Cover the pot and cook on medium heat for about 30 minutes.
Whisk the polenta every so often (maybe every 7 or 8 minutes)
When the polenta has cooked for 30 minutes, add the butter, cream and salt and stir to blend well.
Polenta Cooks to a Porridge.
Adjust taste with more salt if desired.
Enjoy this traditional Northern Italian polenta recipe with a protein and gravy of your choice. With more time and effort, a mushroom ragout or slow cooked roast would be my choice but the possibilities of pairings for this polenta recipe are limitless.
With a personal mission to spread the good name of nutrition through mouthwatering recipes, Chef Cindy's philosophy around nutrition is deeply rooted in food as medicine. In the kitchen, she offers a conscious, restorative, and functional approach to cooking; an approach she has cultivated during her years working in farm-to-table restaurants.