Ingredients: cup Corn meal - coarse, cup Milk, cups Water - (or 4 if you want it thinner), teaspoon Whole Black Peppercorns - crushed, Bay leaf (tej patta), tablespoon Butter, - to taste, Button mushrooms - sliced, Onion - chopped, cloves Garlic - finely minced, leaves - Handful, teaspoon Whole Black Peppercorns - crushed, teaspoon All Purpose Flour (Maida), cup Vegetable stock, tablespoon Extra Virgin Olive Oil - or butter, - to taste, cheese - grated or shaved, Vegetarian diet
Instructions: To begin with Creamy Polenta with Mushrooms, first bring water and milk to a boil in a large saucepan. Once it is boiled, add bay leaf, salt and pepper.Once the mixture starts boiling, gradually add the corn meal (in a stream) stirring constantly.Keep stirring/whisking till the mixture begins to thicken. Reduce the heat and cook till it is thick, stirring frequently for about 35-40 minutes.Add a little water if required to make it thin and whisk. Stir in the butter and whisk again.The next step is to make the mushrooms. Heat oil in a pan and add onion and garlic. Saute it for about 1-2 minutes.After 1-2 minutes, add the flour and cook for a few seconds. Later, add the mushrooms and stir.Add salt, pepper and saute for 2-3 minutes. Add the stock and cook till the sauce thickens a bit.Take off the heat, add parsley and mix and your dish is ready to be served.To serve, take a serving dish. Ladle the hot creamy Polenta and serve the mushrooms over the Polenta, garnished with Parmesan cheese.Serve Creamy Polenta With Mushrooms with Fresh Tomato Basil Pasta with Spinach for a perfect weekend dinner.