Ingredients (serves 8):
For the polenta:
- 2 cups water
- 1½ cups milk
- ½ cup heavy cream (38%)
- 1 cup corn kernels
- 1 level teaspoon salt
- 1 cup cornmeal
For the mushrooms:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 white or red onions, peeled
- 1 package champignon mushrooms
- ½ teaspoon salt
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Instructions:
- Prepare the mushrooms: Slice the onions into strips and sauté in a pan with butter and olive oil until softened.
- Slice the mushrooms into quarters or slices and sear together with the onions until tender. Season with salt.
- Prepare the polenta: In a medium pot, heat water, milk, cream, salt, and corn kernels until boiling.
- Gradually add the cornmeal while stirring with a wooden spoon. Cook, stirring continuously, until the mixture is smooth and tender—about 10 to 12 minutes. Taste to ensure it’s soft before removing from heat. Tip: If you prefer a looser texture, add another ½ cup of water.
- Transfer to serving cups or bowls, top with the mushroom mixture, and serve.
Tip: If you have leftover polenta, reheat it the next day in the microwave or in a pot with a little water until it returns to a soft texture.