Polenta with mushrooms and celery
hello readers, this recipe i re-created came from chef mario batali on the chew, it was very delicious and i hope you all try it in your own homes, its easy, affordable and wholesome, so the credit goes to chef mario batali wee!!!! that's what he would say!
Polenta with Mushrooms and celery
Recipe Courtesy Mario batali
In a medium size sauce pan, bring 4 cups of water to a boil. Pour the polenta in in a steady stream, whisking constantly. Cook over a medium heat until the polenta is thick like porridge. Season with salt and pepper
In a large saute pan, heat 3 to 4 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook 4 to 5 minutes, or until golden brown. Toss in the celery and season again. Cook for 2 to 3 minutes longer.
Add in the shallots, garlic, a pinch of chili flake, and season with a pinch of salt. Pour in the polenta and stir to incorporate. Adjust seasonings
Add the grated cheddar off the heat. Stir a few times before pouring into a bowl to serve.
Recipe Courtesy Mario batali
ingredients
- 4 cups hot Water
- 1 cup Quick-Cooking Polenta
- Salt and Pepper
- Olive Oil
- 2 cups Button Mushrooms (quartered)
- 1 cup Celery (sliced)
- 2 Shallots (sliced thinly)
- 3 Garlic cloves (sliced thinly)
- Chili Flakes
- 1/2 cup White Cheddar Cheese (grated)
In a medium size sauce pan, bring 4 cups of water to a boil. Pour the polenta in in a steady stream, whisking constantly. Cook over a medium heat until the polenta is thick like porridge. Season with salt and pepper
In a large saute pan, heat 3 to 4 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook 4 to 5 minutes, or until golden brown. Toss in the celery and season again. Cook for 2 to 3 minutes longer.
Add in the shallots, garlic, a pinch of chili flake, and season with a pinch of salt. Pour in the polenta and stir to incorporate. Adjust seasonings
Add the grated cheddar off the heat. Stir a few times before pouring into a bowl to serve.
Comments
Post a Comment