A comforting northern Italian traditional recipe. Polenta is very similar to grits; the main difference is the variety of corn used (Flint versus Dent) and how the meal is grinded. Polenta is coarser and has a more toothsome texture.
Utensils Needed: Pot, Pan, and Whisk.
7 Tbsp Butter
1 Qt Broth, hot
2 tsp Sea Salt
4 oz Parmiggiano Regginao Cheese, grated
1 jar (1 lb) Polenta Corn Flour
1 White Onion, diced
2 Tbsp White Wine
1 Jar Wild Mushrooms - Wild Mushrooms by Mariangela Prunotto
2 Tbsp Fresh Thyme, chopped
Salt and Black Pepper to taste
Bring the broth to boil in a pot, add sea salt.
Gradually whisk in the polenta flour, reduce the heat to low and cook for about 15 minutes or until mixture thickens and the polenta is cooked through. Stir frequently.
In a separate pan, while cooking the polenta, melt a third of the butter and add onion. Once the butter is absorbed, add a splash of white wine.
Once evaporated add your mushrooms (can leave them whole or chop them).
Add thyme, salt and pepper.
When the polenta is cooked add the remaining butter and cheese, stir well.
Serve a ladle of polenta with some mushroom sauce over the top.
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