Ingredients
Scale
- 1 cup of polenta
- 3 cups of chicken (or vegetable) broth
- 1/2 cup of cream
- 100 gr (3.5 oz) of Parmesan cheese
- 1 or 2 teaspoons of basil
- 2 teaspoons of olive oil
- 3 cups of mushrooms
- Salt and pepper to taste
Instructions
- Boil the chicken broth in a pan, and add salt and pepper. Add the polenta by sprinkling it like rain inside the pan and let it boil, always stirring, until a homogeneous blend is achieved.
- This process takes no more than 5 minutes.
- Pour the mix into a bowl, and then bring it to the oven at 350°F (180°C) for 10 minutes.
- Meanwhile, in a frying pan, heat the oil and saute the sliced mushrooms.
- Season with salt and pepper.
- Serve a portion of polenta in a plate, and put some sauteed mushrooms on top. Garnish with chopped basil.
- Prep Time: 25 mins
- Cook Time: 10 mins