Polenta with mushrooms and shallots
A gourmet, comforting and slightly crunchy recipe to enjoy on its own or with a piece of meat. Polenta with mushrooms and shallots combines the sweetness of polenta, the delicately woody, earthy notes of mushrooms and the crunch of shallots. A gourmet idea for young and old alike!
Personnes
4
Difficulty
Easy
Preparation
10 min
Cooking
10 min
Budget
Inexpensive
Idéal avec Shallot Crunch
Ingredients
- 350 GRAMMES DE POLENTA,
- 1L DE LAIT,
- 2 ÉCHALOTES,
- 100 GRAMMES DE FROMAGE RÂPÉ DE VOTRE CHOIX (PARMESAN, COMTÉ, EMMENTAL…)
- 500 GRAMMES DE CHAMPIGNONS DE PARIS,
- 2 GOUSSES D’AIL,
- 1 OIGNON,
- BEURRE DOUX OU DEMI-SEL OU HUILE D’OLIVE,
- 200ML D’EAU,
- POIVRE,
- QUELQUES FEUILLES DE PERSIL,
- VINAIGRE BALSAMIQUE,
- BOUILLON DE VIANDE OU DE LÉGUMES,
- DU CROQUANT ECHALOTE JARDIN INTENSE.
Preparation
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Start by washing, chopping and slicing the button mushrooms, garlic, onion and shallots. For the mushrooms, cut in 4 to keep the pieces large and crunchy.
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Bring the water and milk to the boil in a saucepan.
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After heating a frying pan over high heat with a knob of butter or a drizzle of oil for a few minutes, sauté the garlic, onions and shallots, then add the button mushrooms and leave to cook gently.
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Moisten lightly with meat stock, tomato stock or balsamic vinegar. Don't forget to season with a few pinches of salt and pepper.
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Gradually pour the polenta into the pan of water and milk, whisking vigorously. Lower the heat and leave the polenta to swell for 10 minutes, stirring regularly.
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Once the polenta has puffed up, add a knob of butter or a drizzle of olive oil, according to your preference, and the grated cheese (Parmesan, Comté, Emmental...).
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Serve the creamy polenta with the pan-fried mushrooms and a few leaves of chopped parsley. Add a few grinds of Jardin Intense crunchy shallot before serving, and you're ready to go!
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You can accompany your dish of creamy polenta with button mushrooms with a piece of meat (preferably red), a light gravy and tomato sauce, a light lemon cream, a poached egg or a few pan-fried seasonal vegetables.
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