Creamy Polenta with Mushrooms

Amazing Italian dish packed with flavours.

Recipe:

Peel and crush the garlic, sprinkle with salt and pour olive oil over and leave for at least 5 min to infuse.

Clean the mushrooms, slice them and set aside.

Bring a pan with 150ml water to the boil. Once boiling, add the polenta and stir very well. Add 150ml white wine and mix. Place the lid over the pan and let the mixture gently simmer for 25-30 minutes, stirring every 5 minutes.

In the meantime, fry the mushrooms and garlic in a separate pan until just soft. Add the salt, pepper and some oregano and mix well.

Once the polenta is nice & creamy, remove from the heat and add a generous amount of butter to make it extra creamy.

Plate the creamy polenta, add the mushrooms and grate some parmesan cheese over. Serve immediately.

Chefs Tip	To make this dish, please ignore the polenta cooking instructions on the label. The polenta water ratio is 1:5 and the amount polenta per person is 60g. Cook for 25-30minutes until all the polenta is fully cooked and doesn’t taste grainy anymore. Use half wine/water to get a richer fl
Music suggestion	Both, red or white wine will go perfectly.