Italian Polenta Mushrooms Cover

History: It was only after 1492 with the voyages of Christopher Columbus is known in Europe is an ingredient that would be typical of the current polenta, corn, however, the diffusion and acceptance among European maize was quite slow, in Italy corn crop began to generalize the mid seventeenth century the north where the rainfall facilitated the planting of rice. Already in antiquity, was very common in Italy consumption, while the Greeks were preparing a similar soup from barley flour. In Roman times it was known by the name pullmentum, and then there "pullenta", this dish was one of the main food of the Roman legions. The polenta is a food, porridge, porridge and Puche native of northern Italy, is widespread in Argentina, Austria, Bosnia, Croatia, Slovenia, Switzerland, Uruguay, Brazil, Paraguay, Mexico, Venezuela, where there is a large colony of Italy, Spain and the South of France Mushroom Stew Ingredients: 30 g Mushrooms (mushrooms) 450 g dried Chinese mushrooms portobello mushrooms 450 g Paris (whites) 4 tablespoons butter 4 tablespoons olive oil 1 large onion cut into julienne (strips) 2 tbsp finely chopped fresh oregano and / or 1 / 2 teaspoon dried 1 / 2 teaspoon ground black pepper, rosemary sprigs for garnish

Polenta Ingredients: 900 ml milk 900 ml Water 250 Grs. Flour (1 cup) 60 Grs. Fresh Parmesan cheese 1 teaspoon salt scratched Preparing Mushroom Stew: In a bowl put the fungi (mushrooms), soaked in 2 cups of boiling water, let stand for 30 minutes portobello mushrooms Apart slice and Paris into thick slices in a skillet, heat 2 tablespoons of olive oil over medium heat, add onion and cook 4 to 5 minutes or until tender, set it aside in another bowl. Heat the remaining olive oil and butter over medium heat, add portobello mushrooms and Paris, oregano and pepper, sauté the mixture for 10 minutes, stirring constantly, reserve them in a bowl Drain the Chinese mushrooms and reserve 350 ml the liquid, rinse and chop the mushrooms again Put the onion in the skillet and stir in mushrooms and Chinese previously reserved liquid, boil 1 minute, remove the mixture from the pan and mix with the mushrooms to fully unify the stew Polenta Preparation : Put 600 ml of milk and salt in a 6-liter utensil, boil milk Gradually stir in cornmeal, whisking until well blended Boil the remaining milk and 900 ml of water over high heat Add the mixture of water and hot milk cornmeal mixture; not stop beating until the mixture unify preparation Bring to a boil over medium heat, whisking, reduce heat, cook the polenta, stirring constantly, for 8 to 10 minutes, or until thickened Add the Parmesan cheese and mix well until all ingredients unite Presentation: Serve each service with the polenta topped with mushroom mixture and garnish with rosemary sprigs.

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