Assorted Wild Mushrooms & Pecorino Polenta Recipe
spinach, artichokes, shallots, roasted red pepper & parmesan
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Ingredients
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Polenta
Mushroom Mixture
Method
Prepare the Polenta
- 1
Cook the Polenta
In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps.
- 2
Simmer
Lower the heat and let the polenta simmer for about 20-25 minutes, stirring frequently, until it thickens and pulls away from the sides of the pan.
- 3
Add Pecorino
Stir in the Pecorino cheese until melted and well combined. Remove from heat and set aside.
Prepare the Mushroom Mixture
- 4
Sauté the Shallots
In a large skillet, heat the olive oil over medium heat. Add the diced shallots and sauté until translucent, about 2-3 minutes.
- 5
- 6
Add Vegetables
Stir in the chopped spinach, artichoke hearts, and roasted red pepper. Cook for an additional 3-4 minutes until the spinach wilts.
- 7
Season
Season the mixture with salt and black pepper to taste. Add the grated Parmesan cheese and stir until melted and combined.
Serve
- 8
Plate the Dish
Serve the creamy Pecorino polenta topped with the sautéed wild mushroom and vegetable mixture. Enjoy!
