Creamy polenta with balsamic mushrooms and onions | Recipe Cart

Name: Creamy polenta with balsamic mushrooms and onions | Recipe Cart
Total time: 40 min
Ingredients: 4 cups (1 L) low sodium vegetable or mushroom broth; 2 garlic cloves, finely grated; 1 cup (150 g) yellow cornmeal; 2 tablespoons (28 g) butter; 1/2 cup (50g) grated Pecorino cheese; 2 tablespoons finely chopped parsley; Kosher salt and black pepper, for seasoning; 4 cups (about 450g) mixed mushrooms, roughly torn, sliced or halved; Kosher salt, to season; 2 tablespoons (28g) butter; 1 red onion, cut into thin wedges; 1 sprig rosemary; Freshly ground black pepper, for seasoning; 2 gloves garlic, thinly sliced; 1/4 cup (60ml) balsamic vinegar; 2 teaspoons flour; 1 1/2 (375 ml) cups low sodium vegetable or mushroom broth; 1/2 lemon, zested and juiced; 2 tablespoons finely chopped fine herbs, such as parsley, tarragon, basil or chives, plus more for serving; Shaved Pecorino cheese

getrecipecart.com

A north Italian porridge made of coarsely ground cornmeal, polenta is wonderfully creamy, with a lightly sweet, buttery corn flavour. Step it up with this versi

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Ingredients

4 cups (1 L) low sodium vegetable or mushroom broth
2 garlic cloves, finely grated
1 cup (150 g) yellow cornmeal
2 tablespoons (28 g) butter
1/2 cup (50g) grated Pecorino cheese
2 tablespoons finely chopped parsley
Kosher salt and black pepper, for seasoning
4 cups (about 450g) mixed mushrooms, roughly torn, sliced or halved
Kosher salt, to season
2 tablespoons (28g) butter
1 red onion, cut into thin wedges
1 sprig rosemary
Freshly ground black pepper, for seasoning
2 gloves garlic, thinly sliced
1/4 cup (60ml) balsamic vinegar
2 teaspoons flour
1 1/2 (375 ml) cups low sodium vegetable or mushroom broth
1/2 lemon, zested and juiced
2 tablespoons finely chopped fine herbs, such as parsley, tarragon, basil or chives, plus more for serving
Shaved Pecorino cheese