Polenta with mushrooms in orange sauce

This was the second course of our Christmas lunch.

Ingredients are for four servings.

Pour 250 grams polenta into one liter preheated vegetable stock soup and stir for 40 minutes over low heat until it becomes creamy.

IMG_7935

Polenta

Add 100 grams grated Sbrinz or Parmesan cheese.

Spread the polenta mix with a spatula over a cold baking sheet to form a 1.5-centimeter-high rectangle. Allow to cool.

Polenta

Cut 500 grams white mushrooms into pieces. Heat one tablespoon extra virgin olive oil in a saucepan and add the mushrooms.

IMG_7933

Combine the zest of one orange with four tablespoons of its juice.

IMG_7934

Add the orange mix to the mushrooms, together with salt, pepper, and 140 grams Mascarpone cheese. Cook for five minutes.

Polenta and mascarpone

Mushrooms

Cut the polenta into squares or triangles.

Heat one tablespoon butter in a saucepan and fry the Polenta slices for a couple of minutes on each side.

Polenta in a pan

Serve the polenta slices with the mushrooms.

Polenta with mushrooms

Recipe taken from Coop.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s