Polenta with mushrooms, thyme and rosemary
A gourmet, comforting and slightly crunchy recipe to enjoy on its own or with a piece of meat. Polenta with mushrooms, thyme and rosemary combines the softness of polenta, the delicately woody, earthy notes of mushrooms, and the summery scents of thyme and rosemary. A gourmet idea for young and old alike!
Tips :
Our tip for releasing all the flavors of your dishes and sublimating them while playing with textures: our Garden Intense thyme and rosemary crunch. The combination of the bewitching, balanced scents of thyme and the intense flavors of rosemary crystallized with Le Guérandais Guérande Salt. A powerful seasoning, full of fragrance and with a delicate crunch that will give added depth to your creamy polenta with mushrooms, as well as to all your meat, fish and seasonal vegetable recipes.
Our Jardin Intense thyme and rosemary crunch is a real kitchen essential that can be used with a turn of the mill, added before or after cooking, and adds great taste and texture to your dishes.
Serves 4
Difficulty
Easy
Preparation
10 min
Cooking
10 min
Budget
Inexpensive
Ingredients
Serves 4
Serves 4
- 350 GRAMS POLENTA,
- 1L MILK,
- 2 STICKS,
- 100 GRAMS GRATED CHEESE OF YOUR CHOICE (PARMESAN, COMTÉ, EMMENTAL, ETC.)
- 500 GRAMS OF BUTTON MUSHROOMS,
- 2 GARLIC CLOVES,
- 1 ONION,
- MILD OR SEMI-SALTED BUTTER OR OLIVE OIL,
- 200ML OF WATER,
- PEPPER,
- A FEW PARSLEY LEAVES,
- BALSAMIC VINEGAR,
- MEAT OR VEGETABLE BROTH,
- CRUNCHY THYME AND ROSEMARY INTENSE GARDEN.
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, as you prefer, 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 crunchy Jardin Intense thyme and rosemary 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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