Polenta, Mushrooms and Fresh Herbs. Let yourself be wrapped by the fragrance of freshly cooked polenta and the scent of mushrooms. Title.  ¾ cup Polenta. ¼ lb Cremini Mushrooms. While the mushrooms stew, in a medium bowl, combine the parsley, chervil and chives.

The polenta is ready when it leaves the sides of the pan but is still runny. Quick and delicious, gluten free, vegetarian, polenta and mushrooms with fresh herbs. For the recipe and more go to www.brooklyn-cooking.com. You can cook Polenta, Mushrooms and Fresh Herbs using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Polenta, Mushrooms and Fresh Herbs

Prepare of Polenta.
It's 1 cup of cornmeal.
It's 1/4 cup of grated parmigiano reggano cheese.
Prepare 1 tbsp of olive oil.
It's 1 tsp of salt.
It's 3 1/2 cup of water plus more as needed.
It's of Mushroom sauce.
Prepare 1/2 cup of boiling water.
It's 1/2 cup of wine.
Prepare 1/2 cup of broth.
Prepare 1/4 cup of dried mushrooms (crimini, porcini, etc).
You need 2 of garlic cloves.
It's 1 of pepperoncini chile.
Prepare 1 tbsp of fresh parsely for garnish.

Inspired : Mushroom Ragu over Creamy Polenta ~ Lots of Earthy Mushrooms, Marsala, Fresh Herbs and Soft Polenta. You'll love this savory Pasta With Goat Cheese, Chicken, Asparagus & Mushrooms recipe. It's flavorful, comforting, and can be prepared in less than half an. Fresh herbs, spring onions and creme fraiche make this version extra-tasty.

Polenta, Mushrooms and Fresh Herbs instructions

Place dried mushrooms, garlic cloves and pepperoncini in a bowl. Add boiling water..
Cover and allow the mushrooms to grow. (about 10 minutes).
Slowly add the white wine to mushrooms..
In a sauce pan, bring the stock to a simmer, then add the mushrooms and the liquid. The consistency should be runny/ translucent, add more water or wine as necessary to avoid becoming thick. Remove the garlic cloves and pepperoncini before serving..
In a saucepan, bring the water and oil to a boil. Add salt..
Pour in the corn meal, stirring constantly until well incorporated. Cook the polenta for at approximately 30 minutes adding additional boiling water, if necessary..
Once the polenta begins to release from the sides of the pan and thicken, add in half the parmigiano cheese..
Pour the polenta quickly into the serving dish and let set 10 minutes..
Pour the mushroom sauce over the polenta..
Sprinkle with Parmesan cheese and fresh herbs. Add freshly ground black pepper to taste..

Transfer the polenta to warm plates, spoon over the mushroom mixture and serve. Salt and freshly ground black pepper, to taste. All herbs are fresh (unless specified) and cups are lightly packed. For the bases, place the polenta and salt in a large bowl. Stirring vigorously to prevent lumps forming, add the boiling.