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    Preparation Time
    35 Mins
    Difficulty
    Medium
    Spice Level  

Creamy Cheesy Polenta with Mushrooms, Wilted Spinach and Sun Dried Tomatoesby Cook Gourmet

Rs. 448 Serves 2

It often happens that a nation of people will identify themselves as a distinct culture by their traditional food. For Italians, it always seems both pasta and pizza make Italian food Italian.

However there is a staple food of Northern Italy that does not get the recognition, but makes up third aspect of Italian food trinity: Humble, yet versatile and satisfying Polenta. Polenta is truly an Italian dish, and may have a history much more ancient than either pizza or pasta.

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Rs. 448Serves 2

NUTRITIONAmount Per Serving

    • Calories600

YOU WILL NEED

    Non Stick Pan
    Sauce Pan
    Water
    Salt

INGREDIENTSPortion for 2

    For Polenta
    2 tsp vegetable stock powder
    360 ml milk
    1 tbsp butter
    3/4 cup polenta
    1/4 creme
    1/3 cup parmesan cheese

    For side veggies
    1 tsbp olive oil
    150 gms mushrooms
    2 pieces sun dried tomatoes
    2 garlic cloves chopped
    250 gms baby spinach
    1/4 tsp black pepper

    For serving
    4 tbsp cook gourmet Italian sauce

    Cook Gourmet

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    DIRECTIONS

       
      1

      Prepare vegetable stock and milk mixture To 450 ml of water in a large saucepan (2 liters) add vegetable stock powder and bring to a boil, then simmer. Add milk and butter to vegetable stock and bring to a boil, add salt to the mixture

       
      2

      Add Polenta and whisk continuosly Add polenta to milk mixture and whisk for 2-3 minutes to prevent lumps. Simmer for 10 minutes, stirring constantly until Polenta is thick smooth, and creamy.

       
      3

      Add cheese and creme to polenta Add creme and Parmesan cheese and mix for 2 minutes. Turn off heat.

       
      4

      Spread polenta and let it cool Spread the polenta mixture on a plate, let it cool for 15 minutes. Cut 6 round pieces, to be used for plating.

       
      5

      Prepare mushrooms for side Heat olive oil in a non stick pan over medium high heat and saute garlic for 1 minute. Add mushrooms, salt and pepper, stirring occasionally, until mushrooms soften, about 5 minutes.

       
      6

      Add sundried tomatoes and spinach then serve Add sun-dried tomatoes to mushrooms, cook for 2 minutes. Stir in spinach, 2 tbsp (30 ml) of water. Cover and reduce heat to medium-low and cook until spinach begin to wilt, for 2 minutes. Toss well cover and set aside. Do not over cook else spinach will be discolored. Arrange round polenta on plates, spoon about 2 tbsp of cook gourmet Italian sauce on each portion (3 polenta). Spoon wilted spinach and mushroom mixture over top, garnish with cheese and serve.

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