Winter Polenta Recipe
mixed mushrooms, gorgonzola cheese, truffle oil
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Mushrooms
Clean and slice the mixed mushrooms into bite-sized pieces.
Cook the Polenta
In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened.
Sauté the Mushrooms
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms, salt, and black pepper. Sauté for about 5-7 minutes until the mushrooms are tender and golden.
Finishing
Combine
Once the polenta is cooked, stir in the gorgonzola cheese until melted and creamy. Then, fold in the sautéed mushrooms and half of the truffle oil.
Serve
Divide the polenta mixture into serving bowls. Drizzle with the remaining truffle oil and garnish with fresh parsley before serving.
