This is my contribution for this week`s Qurator's: Hive Top Chef! competition.
Ingredients for polenta:
- 180 g of instant polenta
- 6 dl of water
- 50 g of margarine
- 20 g of nutritional yeast
- a tablespoon of fresh parsley
- a tablespoon of fresh chives
- 0,5 teaspoon of salt
- margarine for greasing the molds
Ingredients for mustard mushroom sauce:
- 2 tablespoons of margarine
- 1 onion
- 2 garlic cloves
- 0, 5 teaspoon of rosemary
- 0,5 teaspoon of thyme
- 450 g of button mushrooms
- a tablespoon of fresh parsley
- a teaspoon of fresh marjoram
- 1 tablespoon of margarine
- 1 teaspoon of flour
- 1 dl vegetable stock
- 2 tablespoons of yellow mustard
- just a few drops of soya sauce
Preparation:
- Cook polenta in boiling salted water. Add margarine, chopped parsley and nutritional yeast and whisk well.
- Grease the molds with margarine, fill them up with polenta and place it in a preheated oven at 200°C for 40 minutes.
- At low heat, fry finely chopped onion.
Add sliced button mushrooms and cook at medium-high heat for 5 minutes.
Add chopped garlic, rosemary and thyme, cook for another minute, take it off the heat and put it on a plate. - Melt 1 teaspoon of margarine in the pan and add 1 teaspoon of flour. Cook at low heat until the flour turns golden-yellow.
Add 1 ml of vegetable stock and bring to a boil. - Add fried mushrooms and cook for 10 minutes with a lid on. Stir occasionally.
If the sauce is too thick, add some more vegetable stock, if it's not thick enough, simmer it a few more minutes. Serve with fresh chopped parsley and herb polenta.
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That’s looks good and delicious 🤤. Good luck for your entry .
Thank you ☺️🤗
This looks so good! The presentation is seriously selling it, but as I know how yummy those mushrooms are, I am salivating at the taste as well with the creamy polenta. Well done, excellent recipe!
The mushrooms and polenta are just an amazing couple!
Thank you ☺️
My pleasure. It really is! Never had it like that, but something similar. We make a type of porridge (we call it "pap") that is very similar to polenta. In fact, I think it is the same product basically. Polenta is just very yellow and our cornmeal is bleached or made from white corn.
Cool, I've never heard of it. If I can ask, where are you from?
Polenta is more of a German thing, but Slovenia is also quite close so we have dishes like this in our tradition.
I think I mentioned in another comment of ours, South Africa. I think we have lots of German influence in our food history. Or South Africa has various influences.
Oh yes of course.
That's interesting...
Indeed! My home language, Afrikaans, has as many as 10 languages that influenced it. This is reflected in our food as well. Malay, Indian, African and so on all influenced our culinary culture.
It looks so good! Nice photos as well.
Thank you ☺️
I try my way with a smartphone...