WINE SHOP MIONETTO

Polenta with mushrooms

Appetising and very easy, Lucia Carniel's recipe for warming up the coldest days hides a secret ingredient: accompany it with a glass of our Prosecco Rosè DOC Luxury Collection.

Ingredients for 4 persons

1.6 l water 250 g mushrooms

375 g instant polenta

350 g taleggio cheese in pieces

200 ml cooking cream

100 ml milk

1 clove of garlic

extra virgin olive oil

coarse and fine salt to taste

Procedure

Slice the mushrooms. Fry a clove of chopped garlic in a frying pan with a little oil, add the mushrooms, fry them for a couple of minutes, then add the cream, milk and a pinch of salt: cook until you get a thick, full-bodied sauce. Bring the salted water to the boil and pour in the polenta, stirring constantly to avoid lumps and trying to keep the polenta soft: the cooking time depends on the polenta you have chosen. Pour the cooked polenta into the cocotte, add the taleggio cheese cut into pieces and cover with the mushroom sauce: bake in the oven at 270° for 10/15 minutes and serve piping hot, accompanying the dish with a glass of Prosecco Rosè DOC Prestige Collection.