This simple and yet delicious recipe is a traditional dish in the North of Italy. It used to be the food of the poor, but today, it is reason for celebration. Cost of ingredients: approximately RM 25 (serves 8 people)
- Ruha
- December 6, 2020
Recipe
Prep Time
15 mins
Cooking Time
15 mins
Servings Size
8
Ingredients
Cornmeal Cream:
500g of cornmeal
1 litre of water
1 tablespoon of coarse salt
2 tbsp Nutritional Yeast
(you can substitute 1/2 litre of water with any plant based milk for creamy and milky texture)
Funghi (mushroom stew):
1 clove of garlic
1 large chilli pepper
750g of mushrooms (variety)
1 tablespoon of dried thyme
1 teaspoon of black pepper powder
vegetable stock ( 50 ml)(optional)
Method
- Wash the mushrooms and chop the roughly.
- In a saucepan, sauté the garlic and the chilli pepper.
- Add the mushrooms.
- Little by little, add the vegetable stock and the black pepper powder, cover the pan let stew for 10 minutes.
- Let the juice from the mushrooms and the stock combine into a thick sauce.
- Once cooked, switch off the fire, keep covered, let it rest and prepare your polenta…
- Polenta (cornmeal cream):
Bring the water to boiling, add the salt. Add the cornmeal, little by little. Stir slowly but continuously for 5-8 minutes, until the cornmeal’s has absorbed all the water/ milk from the pot, turning into a thick and creamy yellow mush. Polenta is ready!
- Spread some cold water onto a large wooden cutting board. Pour the polenta on top of it, spreading it around evenly. Let it cool down for a few minutes, until it has thickened. Pour the mushrooms on top, in the middle of the polenta.
- Enjoy!
Bring the water to boiling, add the salt. Add the cornmeal, little by little. Stir slowly but continuously for 5-8 minutes, until the cornmeal’s has absorbed all the water/ milk from the pot, turning into a thick and creamy yellow mush. Polenta is ready!
