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Polenta with Mushrooms in a Red Wine Sauce 💗💝🍷😋
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This is quick, rich of flavours, luxurious comfort food great to be a weeknight or date night meal too.
Vegan option is incredibly tasty too.
• 4 cloves of garlic
• 500g mushrooms
• 1 tsp dry rosemary
• 150g cooked chestnuts /optional
• 80ml red wine
• 100ml vegetable broth
• 1 tsp corn flour
• 400ml water
• 200g polenta
• 30g butter
• 50g grated cheese, olive oil, thyme /optional
• Salt & pepper
Method:
1. Start with polenta. Bring the water to a boil, add salt. Then add the polenta slowly into the water, whisking the whole time. Make sure it is all combined and there are no lumps.
2. Reduce heat to low, cover and simmer for about 10-15 min. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid.
3. At the same time, make the red wine mushrooms. Heat the olive oil in a non-stick frying pan. Add the chopped garlic. Sauté for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
4. Sauté for about 5 min or until the mushrooms have released their liquid and starting to brown.
5. Add the cooked chestnuts/optional/ and mix all together.
6. Then add the rosemary and red wine. Simmer for about 5-7 min, or until the mushrooms have absorbed most of the wine.
7. Now, whisk together the veggie broth and corn flour in a small bowl. Then add it to the mushrooms. Simmer for a few more minutes or until the sauce thickens slightly. Season with salt and pepper. Remove from heat.
8. Once the polenta is nice and thick, add the butter, and stir it in. Taste and adjust seasoning.
9. Now serve the creamy polenta in a bowl and top with the mushrooms in a red wine sauce.
10. Enjoy!
Vegan option is incredibly tasty too.
• 4 cloves of garlic
• 500g mushrooms
• 1 tsp dry rosemary
• 150g cooked chestnuts /optional
• 80ml red wine
• 100ml vegetable broth
• 1 tsp corn flour
• 400ml water
• 200g polenta
• 30g butter
• 50g grated cheese, olive oil, thyme /optional
• Salt & pepper
Method:
1. Start with polenta. Bring the water to a boil, add salt. Then add the polenta slowly into the water, whisking the whole time. Make sure it is all combined and there are no lumps.
2. Reduce heat to low, cover and simmer for about 10-15 min. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid.
3. At the same time, make the red wine mushrooms. Heat the olive oil in a non-stick frying pan. Add the chopped garlic. Sauté for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
4. Sauté for about 5 min or until the mushrooms have released their liquid and starting to brown.
5. Add the cooked chestnuts/optional/ and mix all together.
6. Then add the rosemary and red wine. Simmer for about 5-7 min, or until the mushrooms have absorbed most of the wine.
7. Now, whisk together the veggie broth and corn flour in a small bowl. Then add it to the mushrooms. Simmer for a few more minutes or until the sauce thickens slightly. Season with salt and pepper. Remove from heat.
8. Once the polenta is nice and thick, add the butter, and stir it in. Taste and adjust seasoning.
9. Now serve the creamy polenta in a bowl and top with the mushrooms in a red wine sauce.
10. Enjoy!
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