Polenta with Gorgonzola and Porcini Mushrooms

Main Dishes | Afghan cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Polenta with Gorgonzola and Porcini Mushrooms

Ingredients

Porcini Mushrooms - 7.1 oz
Goat cheese - 3.9 oz
Corn Flour for Polenta - 6 oz
Garlic - 1 clove
Butter - 1.6 oz
Parsley - 3 stalks
Salt - to taste
Meyer Lemon Juice - 1 tablespoon

Step by Step guide

Step 1

Cut the porcini mushrooms into small cubes. Heat a skillet with oil over medium heat, sauté the mushrooms in the creamy foam until golden brown, and season with salt to taste.

Step 2

Add the minced garlic and sauté, stirring, for one minute. Pour in 120 ml of water and cook the mushrooms covered for another five minutes, until they are completely soft.

Step 3

Remove the lid and leave the skillet on the heat for another three minutes. Add parsley and lemon juice, then set aside in a warm place.

Step 4

In a heavy pot, bring a liter of water with salt (5 g) to a boil, gradually add the flour while stirring continuously. Cook the polenta, stirring, over low heat for about forty minutes — it should become very thick and easily pull away from the sides of the pot.