Today's dish is substantial and, honestly, seen the colder autumn weather, we can afford it: pleased polenta Dop with mixed mushrooms. A high mountain dish, with an amount of calories that it's best not to think about, but so good that sometimes you can make an exception to the rule. Obviously, Taleggio polenta with mushrooms is a unique dish, Perfect for party days among friends, when you get together for lunch, chat and play cards. Bring to the table a steaming polenta and streamlined, perhaps on a cutting board or in her cauldron, with lots of tasty mushrooms, will always have its charm.
Now, let's come to the recommendations: polenta should not, and it can't be, pre-cooked one. Must be the classic polenta coveted, that you must cook for almost 45 minutes, better one hour. Toyed with butter, Grated Parmesan cheese and plentiful Dop so that it is racy. Is’ my own version of “polenta concia”. As for mushrooms, the ideal is that they are fresh. I used mixed mushrooms, but they're fine with just one type of. You can also use frozen mushrooms, if cooked over high heat., Quickly, and well-to-stocked. I also really like the’idea of serving polenta as the absolute protagonist, with different accompaniments: the mushrooms, the stew, sausages, fried eggs or gorgonzola (polenta and sweet gorgonzola are a great dish, seeing is believing). sbizzarritevi, have fun and take a look at all my RECIPES WITH MUSHROOMS. Have a good day!
500 grammi of milled maized polenta
water, to taste
salt and pepper, to taste
60 grams of butter
80 grams of Pdo Parmigiano Reggiano grated cheese
200 grams of Pdo Taleggio cheese
800 mixed mushrooms (porcini mushrooms, chanterelle mushrooms, tacks, Champignon)
extra virgin olive oil, to taste
two cloves of garlic
a small piece of chili pepper
parsley, to taste
To prepare the polenta with Taleggio cheese with mixed mushrooms I suggest to start with the sauce made of mushrooms. Clean the mushrooms, removing the end of the stem and carefully brushing them, Then wipe them with a slightly dampened with water cloth to remove any trace of land. Cut the mushrooms into not too small pieces. In a large saucepan, Brown the clove of garlic and a bit of chilli. Add mushrooms and cook for 3 or 4 minutes. Add a little salt and a little fresh ground black pepper and finally, fire off, chopped parsley. Put the mushrooms aside.
For the polenta must follow the doses indicated on the packaging (They may vary greatly depending on the polenta that purchased) in order to respect the proportions in the amount of water and flour for polenta. Once the doses established, pour the water into a very large pot, add a pinch of salt (Do not worry, you're always in time to add more), bring the water to a boil and pour the cornfloal into the rain, stirring with a vigorous whisk, so as to mix water and polenta.
Cook over very low heat porridge, stirring constantly, 45 minutes. You can also cover the pot and cook (I suggest you set the stove smaller to lower the flame can, preferably with a spargifiamma) for a few minutes following and mix does not constantly: a little polenta will stick to the bottom, but it really will be a minimum. When the polenta is almost ready, sample to check the salt and add the butter. Mantecate, then add the Parmesan cheese and Taleggio Dop into chunks, stirring until the cheese will not be completely melted.
Serve the hot polenta, the sauce separately mushrooms or fungi already placed over polenta. Bon appétit!
MATCHING: Jèma, (Gemma), a red obtained from Corvina veronese grapes. Produced by the Winery Gerardo Cesari, This wine best expresses the characteristics of the Verona area. Scent of ripe red fruit, with spicy and vanilla notes. The palate is soft, Silky, with a long finish of red fruit, undergrowth and cocoa notes .