Creamy Parmesan Polenta with Mushrooms and Hazelnuts

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WHAT'S SPECIAL
Parmesan polenta is perfect as a hearty main dish or a sophisticated side dish. The combination of parmesan, mushrooms and hazelnuts makes it a comforting and indulgent dish.

Step by Step Instructions

Creamy Parmesan Polenta with Mushrooms and Hazelnuts

Discover our simple and delicious recipe for Creamy Parmesan Polenta, garnished with tasty mushrooms and crunchy hazelnuts. This preparation combines the creamy texture of polenta with the rich aromas of mushrooms and the crunch of hazelnuts, for a comforting dish full of flavor. Perfect for a convivial meal with family or friends, this recipe is both easy to make and very satisfying. Get ready to delight your taste buds with this gourmet combination that is sure to be a sensation!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Equipment

  • medium saucepan
  • skillet
  • Wooden spoon
  • Baking sheet (for toasting hazelnuts)

Ingredients
  

For the Polenta

  • 1 cup polenta (125 g)
  • 4 cups water (1 litre - or vegetable broth)
  • 1 cup parmigiano reggiano cheese ((120 g - grated)
  • 2 tbsp butter (30 g)
  • milk (200 ml)
  • salt and pepper (to taste)

For the Topping

  • 2 tbsp butter (30 g - or olive oil)
  • 1 lb mushrooms (about 450g) -sliced
  • 1 shallot (minced)
  • ½ cup hazelnuts (about 60 g) -roughly chopped
  • 3 tbsp parsley (fresh)
  • salt and pepper (to taste)

Instructions
 

  • Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast in the oven for about 10 minutes, or until golden and fragrant. Let them cool, then roughly chop.
  • Prepare the Ingredients: Wash and slice the mushrooms. Chop the shallot and fresh parsley. Set aside.
  • Cook the Polenta: In a medium saucepan, bring 4 cups of water or vegetable broth to a boil. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 20-30 minutes. Add the milk. Remove from heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
  • Sauté the Mushrooms: While the polenta is cooking, heat the olive oil in a skillet over medium-high heat. Add the shallot and mushrooms, sautéing until the mushrooms are golden and tender, about 8-10 minutes. Season with salt and pepper and add 1 tbsp of fresh parsley.
  • Combine and Serve: Spoon the creamy polenta into bowls or plates. Top with the sautéed mushrooms, toasted hazelnuts and fresh parsley. Serve immediately.

Notes

  • Consistency Adjustment: If the polenta thickens too much upon standing, you can loosen it with a little extra water or broth or milk when reheating.
  • Mushroom Variety: For a deeper flavor, use a mix of wild mushrooms like shiitake, cremini, and portobello.
  • Nut Substitute: If hazelnuts are not available, walnuts or pecans can make a great substitute.
Keyword Creamy, Polenta

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