Steps to Prepare Polenta with mushroom and cheese in 30 Minutes for Beginners

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, polenta with mushroom and cheese. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Do not let the garlic brown. Add the fresh and reconstituted mushrooms and thyme to. While the polenta cooks, strain the porcini mushrooms and rinse them.

Polenta with mushroom and cheese is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Polenta with mushroom and cheese is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have polenta with mushroom and cheese using 5 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Polenta with mushroom and cheese:

1. Get 1 ready to use polenta
2. Get 1 box baby bella mushroom
3. Make ready 1 each cheese of choice
4. Take 2 tbsp oil. i use coconut oil
5. Prepare 1 dash seasoning of choice. use garlic,onion,salt,pepper

Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished Making Polenta by the Slurry Method: When the slurry just starts to boil, turn it down a bit so it bubbles gently. Add more water or stir with a wooden spoon. Robiola cheese is a soft, moist, and very flavorful Brie-like melting cheese that gives this dish its decadent flavor and creamy texture.

Instructions to make Polenta with mushroom and cheese:

1. Slice polenta into 1/4 in slices
2. Slice cheese
3. Slice mushrooms how you want them. I sliced mine small because my 12 month old Loves these. :)
4. Heat skillet with a little oil
5. Add mushroom and cook until soft. On medium heat.
6. In another skillet, heat oil on med/high. Fry polenta slices until crunchy.
7. Once crunchy, remove polenta and place on paper towel to drain.
8. Place desired amount of cheese on each polenta pieces.
9. Top with hot sauteed mushrooms
10. Add some condiment. I used homemade ketchup. Salsa sounds great too!
11. Enjoy!

Originating in northern Italy, Robiola is starting to rival gorgonzola as that country's most famous cheese. This pie is versatile; pair it with chicken, fish, or beef and serve. Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference. You can use any kind of fresh mushrooms and even use Funghi Trifolati - Sauteed Mushrooms Italian Style you happen to have any leftovers. When assembling polenta squares simply top mushrooms with this sauce and sprinkle with some more cheese.

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