Creamy Polenta with Mushrooms and Smoked Cheese is a quick and delicious comfort food! Is gluten free and extremely easy to make it vegetarian,or you can add some nice pancetta to it or sausages and you have a meat lovers feast with a twist 😉.
Ingredients
150gr Polenta flour
200ml Milk
100gr Parmesan cheese
200gr Scamorza Cheese(smoked mozzarella)
100gr Butter
1 free range Egg
60ml Vinegar
60ml Double Cream
4-5 chestnut Mushrooms
80gr oyster Mushrooms
1 Shallot
2 cloves Garlic
Fresh Thyme
Salt and black pepper
I start buy adding 500ml of water in a pot and leave it to boil,after i add the milk and salt. When all this boil i put the polenta flour slowly in and mix very well. The heat now should be at minimum and it needs to stay like that for 10 min until the polenta is cooked. After 10 min i add 50 gr of butter and incorporated slowly and the parmesan cheese ,our polenta is ready now!
For the pouched egg i put 250 ml of water to boil and add a pinch of salt and 60 ml of vinegar. After i created a “vortex” in the water and brake carefully the egg in. In 3 min time it was perfectly cooked!I took it out in a bowl with very cold water and after i transferred it to an absorbing towel to take all the excess water.
Now with the mushrooms is extremely simple,i add the shallot and the garlic to 50 gr of butter with a drop of olive oil and cooked it for 2 min,after i add the fresh thyme and i put only a drop of vegetable stock (you can use wight wine if you prefer) cook it for another 5 min and add the cream to it with some salt and pepper. After 2 min the mushrooms are ready to be served!
When you serve it make sure is all the elements hot! Add the polenta first followed by mushrooms and the magic is about to happen with some grated smoked mozzarella on top and the last item is the egg! Drizzle some olive oil and you can enjoy it now!
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Here is the full recipe for the pouched 🥚