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    Preparation Time
    35 Mins
    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


    Non Stick Pan
    Sauce Pan

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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      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


      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.


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


      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.


      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.


      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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