| Prep: 15 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 24.7g | 10.8g | 34g |
| sugars | fibre | protein | salt |
| 4.5g | 4g | 11g | 0.88g |
Why I Love Romanian Polenta with Mushrooms
Fall in Love with Polenta with Mushrooms
When the cooler months roll in, my California kitchen is filled with the comforting aroma of Polenta with Mushrooms. This warming, homemade dish, packed full of flavors to brighten any day, is a cherished Romanian recipe that’s found a spot at the heart of my American-inspired repertoire. Crafting this dish is reminiscent of old-world history melting into new-age freshness, creating a symphony of taste on the palate. With just a bite, you’ll get why I’m enamored with Polenta with Mushrooms.
Every Day a Discovery
What’s not to love about a dish that combines the rich earthiness of mushrooms with the comfort of polenta? My culinary journey has seen me championing the cause of fusion foods, and this one’s a great example. It’s an indulgence, not unlike the Creamy Polenta with Mushrooms by Bon Appétit, and yet, unmistakably, this dish is all its own.
The involvement of subtle flavors like thyme and garlic remind me of the Italian favorites like Risotto, but the inclusion of cornmeal and the absence of rice set this dish clearly apart. And of course, a splash of white wine brings home the unique Romanian-style cooking right here in the sunny valleys of California.
The Inspired Creation
No dish is born out of thin air and this one is no different. Drawing inspiration is intrinsic to culinary creations and in the case of this recipe, I found motivation in Miruna Jurcovan. Her book, The Romanian Cookbook, offers the perfect guide to this Eastern European cuisine. Keeping the foundation intact, I ventured to add my own California spin to it, creating my rendition of the classic Polenta with Mushrooms.
I love enhancing this recipe with fresh salads or as a side to grilled chicken or fish, introducing my Californian taste buds to the thrilling flavors of Romanian cuisine.
As a mother of three vigorously active children, the health quotient is paramount in my recipes. This dish is not an exception: it’s a combination of wellness and taste that I brought from the heart of Eastern Europe into the heart of my family’s home. Cheesy, creamy, and filled with the simple, clean flavors of cornmeal and mushroom, my kids can’t get enough of it, and neither will you.
Indulge in Polenta with Mushrooms, a dish that will transport your sense of taste to Romania right from your own kitchen. All it takes is a few simple ingredients and a real love for great food. Enjoy the cooking journey!
What You’ll Need
- 2 cups yellow cornmeal
- 8 cups water (for the polenta)
- 2 teaspoons salt (for the polenta)
- 4 tablespoons unsalted butter (for the polenta)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound fresh mushrooms (button or cremini), sliced
- 1/2 cup white wine
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 cup sour cream
Method
Step One
Pour 8 cups of water into a large saucepan, add 2 teaspoons of salt and gradually whisk in the 2 cups of cornmeal. Bring the mixture to a simmer over medium heat.
Step Two
Reduce the heat to low, cover and cook. Stir the polenta from time to time, until it is creamy and soft. This cooking process can take a minimum of 20 minutes to a maximum of 50 minutes.
Step Three
Once the polenta is cooked to your desired consistency, remove it from the heat and stir in 4 tablespoons of unsalted butter. Cover and keep the polenta warm.
Step Four
In a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add one large finely-chopped onion and two minced cloves of garlic. Cook until the onion is translucent.
Step Five
Add the 1 pound of fresh mushrooms to the mix, and cook until they are soft and lightly browned, which could take approximately 10 minutes.
Step Six
Pour in the 1/2 cup of white wine into the skillet, and stir until the wine is completely absorbed by the mushrooms.
Step Seven
Next, season the mushroom mix with 1 teaspoon of dried thyme, and salt and pepper to taste. Remove this from the heat.
Step Eight
Stir in the 1/4 cup of freshly chopped parsley into the mushroom mix.
Step Nine
Spoon the polenta into serving plates. Top each serving with the mushroom mixture, a spoonful of sour cream, and a sprinkling of freshly grated Parmesan cheese. Your Polenta with Mushrooms is now ready to serve and enjoy!
