Ingredients
- 400 g Polenta
- Organic Extra Virgin Olive Oil With White Truffle Flavor
- Salt
- 500 g Champignon mushrooms
- 100 ml Fresh cream
- 1 Garlic clove
- 4 Tablespoons Organic Extra Virgin Olive Oil
- Salt and pepper, to taste
- 1 Bunch Parsley
Instructions
Prepare the Polenta:
1. Bring a pot of salted water to a boil.
2. Once boiling, slowly pour in the polenta while stirring continuously, and cook for 40 minutes.
Prepare the Mushroom Sauce:
3. While the polenta cooks, clean the mushrooms and remove the stem ends. Slice them.
4. In a pan, sauté the peeled garlic in the Organic Extra Virgin Olive Oil.
5. Add the mushrooms, season with salt and pepper, and sauté over high heat for about 5 minutes until cooked.
6. Remove the garlic and use a slotted spoon to transfer the mushrooms, draining any excess liquid.
7. Place the mushrooms in a blender with the cream. Blend until the sauce is creamy and slightly whipped. Adjust salt if needed and add chopped parsley.
Assemble the Dish:
8. Once the polenta is cooked, pour a first layer into a buttered baking dish.
9. Before serving, drizzle the polenta with Organic Extra Virgin Olive Oil With White Truffle Flavor and top with the mushroom sauce.
— Preparation Time: 20 minutes
— Cooking Time: 45 minutes
