Weekday wonders: creamy polenta with fried mushrooms

When I grew up in the 80s in the south of Sweden we ate potatoes several times a week, that was just the way it was in my meat, potatoes and veg kind of family, and I still love potatoes, but as I grew up and the world seems smaller, there are so many substitutes for potatoes to try for variation, and I definitely like variation.

The grain I am particular fond of is polenta, because it is, like the potato, very versatile. MY favourite way of eating polenta is the creamy version in a bowl with just a fork, and that’s what I had the other day.

All you need is a few ingredients you probably have at hand anyway, it only takes a few minutes, and served with something as simple as fried mushrooms sprinkled with parsley, this is a lovely weekday meal that comforts and tastes fantastic.

The recipe below is for one, and this is perfect food to cook for one. Just double, triple or whatever, the recipe to feed more.

Creamy polenta, serves 1

50 g polenta

200 ml chicken or vegetable stock

1 tbsp butter

50 ml grated parmesan

1/2-1 garlic clove

salt, white pepper

Bring the stock to the boil in a saucepan and stir in the polenta. Cook according to the instuctions of the packet. Remove the saucepa from the heat and stir in the garlic, butter and cheese. Stir to melt and season with salt and pepper.

5 thoughts on “Weekday wonders: creamy polenta with fried mushrooms

  1. Polenta is the perfect neutral base for interesting ingredients. A pile of well seasoned fungi is good but not top of my list. My favourite topping for polenta is stir-fried purple sprouting broccoli with garlic and walnuts.

    I always make too much polenta 😉 and spread the surplus on a greased baking sheet. Slice it when cold and fry it up for breakfast with bacon and black pepper. Mega-yum!

    1. Sounds wonderful with purple spruting, garlic and walnuts, and leftover for brekkie sounds great too. I have made Ottolenghi’s smokey polenta chips before and they are to die for!!!

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