Creamy Stringy Polenta with Parmesan Cream and Sautéed Mushrooms by @viviana_pisacane

45 min

4 servings

🌽

200 g

Polenta

🥛

1.1 l

Milk

🧈

50 g

Butter

🧀

80 g

Scamorza

🧀

60 g

Camembert

🧀

130 g

Parmesan

🧀

100 g

Mozzarella

🧂

Salt

⚫

Pepper

🌾

20 g

Flour

🍄

400 g

White mushrooms

🧅

1

Onion

🫒

20 ml

Olive oil

  1. Heat
    • Milk
    • Polenta

    Heat the milk in a saucepan, gradually pour in the polenta while stirring, and cook according to the package instructions.

  2. Add
    • Butter
    • Scamorza
    • Camembert

    Add the butter, then the scamorza, camembert, parmesan and mozzarella cut into pieces, and mix until the polenta is creamy and very stringy.

  3. Melt
    • Butter
    • Flour

    For the parmesan cream, melt the butter, add the flour and mix.

  4. Pour
    • Milk

    Gradually pour in the milk while whisking until you get a smooth béchamel.

  5. Stir
    • Parmesan, grated

    Stir in the parmesan and mix over low heat.

  6. Slice
    • Onion
    • Olive oil

    Finely slice the onion and sauté it in a pan with the olive oil.

  7. Add
    • White mushrooms
    • Salt

    Add the sliced mushrooms and sauté until well browned, then season with salt and pepper.

  8. Serve
    • Polenta
    • Parmesan, grated
    • White mushrooms

    Serve the polenta hot, generously topped with the parmesan cream, and finish with the sautéed mushrooms and onion.

Creamy Stringy Polenta with Parmesan Cream and Sautéed Mushrooms by @viviana_pisacane

45 min

4 servings

🌽

200 g

Polenta

🥛

1.1 l

Milk

🧈

50 g

Butter

🧀

80 g

Scamorza

🧀

60 g

Camembert

🧀

130 g

Parmesan

🧀

100 g

Mozzarella

🧂

Salt

⚫

Pepper

🌾

20 g

Flour

🍄

400 g

White mushrooms

🧅

1

Onion

🫒

20 ml

Olive oil

Preparation Steps

  1. Step 1/8

    Heat the milk in a saucepan, gradually pour in the polenta while stirring, and cook according to the package instructions.

    🥛Milk
    🌽Polenta
    🍲Saucepan
    🥄Wooden spoon

  2. Step 2/8

    Add the butter, then the scamorza, camembert, parmesan and mozzarella cut into pieces, and mix until the polenta is creamy and very stringy.

    🧈Butter
    🧀Scamorza
    🧀Camembert
    🧀Parmesan, grated
    🧀Mozzarella
    🥄Wooden spoon

  3. Step 3/8

    For the parmesan cream, melt the butter, add the flour and mix.

    🧈Butter
    🌾Flour
    🍲Saucepan
    🥄Whisk

  4. Step 4/8

    Gradually pour in the milk while whisking until you get a smooth béchamel.

    🥛Milk
    🥄Whisk

  5. Step 5/8

    Stir in the parmesan and mix over low heat.

    🧀Parmesan, grated
    🥄Whisk

  6. Step 6/8

    Finely slice the onion and sauté it in a pan with the olive oil.

    🧅Onion
    🫒Olive oil
    🔪Knife
    🪵Cutting board
    🍳Pan

  7. Step 7/8

    Add the sliced mushrooms and sauté until well browned, then season with salt and pepper.

    🍄White mushrooms
    🧂Salt
    ⚫Pepper
    🔪Knife
    🪵Cutting board
    🍳Pan
    🥄Wooden spoon

  8. Step 8/8

    Serve the polenta hot, generously topped with the parmesan cream, and finish with the sautéed mushrooms and onion.

    🌽Polenta
    🧀Parmesan, grated
    🍄White mushrooms
    🧅Onion

Composition

Ingredients

Types

Grains, Dairy, Cheese, Spices, Vegetables, Oils

Ingredients

Polenta, Milk, Butter, Scamorza, Camembert, Parmesan, Mozzarella, Salt, Pepper, Flour, White mushrooms, Onion, Olive oil

Notes

Milk (for the polenta), Butter (for the polenta), Parmesan (for the polenta, grated), Salt (for the polenta, amount not given), Pepper (for the polenta, amount not given), Flour (for the parmesan cream), Onion (small, about 80 g)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free, soy-free, Vegetarian, Pescatarian

Calories

790 kcal

Macro nutrients

Protein: 33g, Carbohydrates: 48g, Fat: 51g, Fiber: 3g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 650mg, Phosphorus: 480mg, Sodium: 980mg, Potassium: 560mg, Zinc: 2.8mg

Vitamins

Vitamin A: 320µg, Vitamin B12: 1.1µg, Vitamin D: 0.6µg, Riboflavin (B2): 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Saucepan, Whisk, Knife, Cutting board, Pan, Wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Autumn Comfort Meal, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@viviana_pisacane

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Stringy, Melty, Smooth, Tender

Flavors

Cheesy, Savory, Umami, Earthy, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,reheat gently with a splash of milk to restore creaminess)