Polenta - crushed corn kernels, in past centuries was considered the food of peasants. It was cooked in huge copper pots, known in Italy as "paiolo". Since the end of the 20th century, polenta has gained popularity among gourmets and has become a more refined dish. Polenta began to be served with a variety of sauces: mushroom or meat, add vegetables, legumes and cheese. Now, polenta dishes can also be found in restaurant menus.
It is necessary
- - 200 g of champignons;
- - 100 g of mozzarella cheese;
- - 900 g polenta;
- - 1 onion;
- - 2 sprigs of thyme;
- - 1 clove of garlic;
- - 1 bunch of parsley;
- - saffron on the tip of the knife;
- - 1/2 glass of dry white wine;
- - 3 tablespoons of olive oil;
- - 400 g canned tomatoes;
- - ground black pepper (to taste);
- For polenta (for 4 servings):
- - 1 liter of water;
- - 250 g of corn grits;
- - salt;
Instructions
Step 1
Peel the onion and garlic cloves and chop finely. Place the peeled mushrooms in a colander, rinse lightly under cool water, dry and chop. Salt the onions and garlic in olive oil until translucent.
Step 2
Then add the mushrooms and fry a little for 5 minutes. Stir constantly with a wooden spatula when frying mushrooms. Pour in the wine gently and boil it over high heat. Peel the tomatoes, mash with a fork (crush) or blender.
Step 3
Add the resulting tomato mass to the mushrooms, mix. Reduce heat to medium and simmer for about 20 minutes. At the end of cooking, add the saffron, chopped parsley and thyme. Season with black pepper and salt to taste.
Step 4
Polenta can be prepared independently and in advance. Pour 1L of salted water into a heavy-walled pot (cast iron or copper) and bring to a boil. Gradually add the corn grits to the pot, stirring constantly with a wooden spatula. The heating temperature should be close to the boiling point so that no lumps form. Then reduce heat and cook the polenta for 30 minutes, stirring occasionally.
Step 5
The finished polenta will begin to separate from the walls and bottom, and a crust will appear on the walls. If the polenta is runny, add some cereal. If too thick - a few tablespoons of boiling water. Place polenta on a cutting board, shape, cool and use to prepare a meal.
Step 6
Cut the finished polenta into pieces and place in a greased dish with olive oil. The finished polenta will be easier to cut if you hold the knife in hot water for a while. Cut mozzarella cheese into thin slices, place on top of polenta.
Step 7
Spread the cooked and slightly cooled mushroom stew on top in an even layer, flatten. Place the dish in an oven preheated to 200 ° and bake for 20-25 minutes. Remove the ready polenta, cut into portions and serve hot.
