Welcome to the recipe of Creamy Polenta with Mushrooms in Balsamic, Honey and Soy Sauce, and even largely in the world of polenta. I often hear people say they are not big fans of polenta, but that was before. The reason why I love making this recipe is the contrast between the creamy polenta enriched with thyme and rosemary, and the mushrooms and red onions that are caramelized with honey and balsamic vinegar and salted with a touch of soy sauce.
Before we start a little insight on polenta. Polenta is an Italian dish (mainly from Northern Italy) and is basically a dish made of boiled cornmeal. It dates back at least from Roman times and historically it could be made of other grains. This dish that is associated to lower classes can be boiled, baked, fried. In here, we will boil it in a vegetable stock with soy cream (can also be heavy cream if you are not vegan).
So what should you keep in mind when making this recipe? First of all be very vigilant with the cooking of the polenta. You should make sure that it has enough water to cook, and it does not stick to the pan. The second tricky part is the caramelization of the mushrooms, it should not burn. If you manage these two parts you will be more than fine. So let’s convince all of those who say “I am not very fond of polenta” that they were wrong all the way, shall we?
Creamy Polenta with Mushrooms in Balsamic and Soy Sauce
A very easy creamy polenta recipe with caramelized mushrooms in balsamic, honey and soy sauce. The secret? The contrast between the two parts: the creamy polenta & the caramelized mushrooms. Bon appétit.
Start by putting 4 mugs of water to boil and add a vegetable stock cube.
When the water is simmering add the polenta into the pan and let it cook on low fire.
Continue by chopping the onions, the garlic and a few leaves of thyme and rosemary. Cut the base of the mushrooms, then cut them into quarters.
Add the thyme and the rosemary to the polenta.
In a frying pan, cook the mushrooms in a frying pan in some olive oil until they are soft and slightly golden.
The polenta will need 15 minutes more or less to be cooked but if you feel it is not creamy enough keep on cooking it. You have to keep it under supervision to be sure it does not stick to the bottom of the pan. If the water evaporates
Add the chopped onions and garlic. When they are slightly golden put it on low fire, add a spoon of honey and let it caramelize slowly. After 2 minutes add the balsamic vinegar and let it caramelize more for 5 minutes on very low fire. Add the soy sauce.
Serve the polenta in a soup dish in the bottom and top it with the caramelized mushrooms and onions. Bon appétit!
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