Polenta is a traditional dish whose origins date back to the ancient cultures of the Mediterranean region, especially in Italy, where it was prepared as a kind of porridge made from cornmeal or cereal flour.
This food has crossed borders and, in Latin America, has been adapted and popularized in various countries, although its name and preparation may vary. For example, in Argentina and Uruguay, polenta is highly appreciated and is often consumed both creamy and firm, accompanied by different types of sauces. In Mexico and Central America, corn is fundamental to the cuisine, although polenta as such is less common and is often simply known as cooked cornmeal.
Polenta has been a staple food in various cultures due to its versatility and nutritional value, and today it is enjoyed in multiple variants, from simple recipes to gourmet preparations.
How to prepare Polenta with wild mushroom sauce
Polenta with wild mushroom sauce is a comforting dish that combines the soft and creamy texture of cooked cornmeal with the intense, aromatic flavor of mushrooms and fresh herbs. This version includes a rich sauce based on fresh ingredients like garlic, thyme, and rosemary, which enhance the flavor of the shiitake mushrooms, complemented by the acidic touch of balsamic vinegar and the freshness of parsley. It is a perfect option for an elegant and healthy lunch or dinner.
Ingredients: Yellow cornmeal, salt, water, olive oil, garlic, thyme, rosemary sprig, shiitake mushrooms, canned tomato, dry white wine, balsamic vinegar, pepper, parsley, parmesan cheese.
Preparation steps:
Place the cornmeal and 1/2 teaspoon of salt in a saucepan.
Add water gradually while stirring constantly with a whisk.
Bring to a boil, reduce heat to medium, and cook for 15 minutes, stirring frequently.
Pour into an 8 1/2 x 4 1/2 inch loaf pan previously sprayed with cooking spray.
Press plastic wrap directly onto the surface.
Refrigerate for 2 hours until firm.
Heat the oil in a skillet.
Add garlic, thyme sprigs, and a rosemary sprig.
Cook for 3 minutes until the garlic begins to brown.
Add the mushrooms and the next 5 ingredients: canned tomato, dry white wine, balsamic vinegar, pepper, and salt to taste.
Bring to a boil.
Cover, reduce heat, and simmer for 15 minutes.
Discard the thyme and rosemary.
Add parsley, cook uncovered for 5 minutes.
Sauté the polenta in a skillet sprayed with cooking spray until golden brown.
Serve with mushroom sauce and sprinkle with parmesan cheese to taste.
