FRIJE

Name: Creamy Polenta with Mushrooms and Burrata
Prep time: 5 min
Cook time: 10 min
Yield: 1 servings
Ingredients: 60 g of polenta; 2 tablespoon of semi-skimmed milk; 1 garlic clove; 1 burrata; 1 tablespoon of olive oil; 1 pinch of fresh coriander; 9 button mushroom; salt (according to taste); pepper (according to taste)

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Creamy Polenta with Mushrooms and Burrata

I already shared a recipe for polenta with mushrooms several weeks ago. Today's recipe is quite similar, however, I added burrata (instead of egg and parmesan) for even more creaminess and indulgence! Two tips for a creamy polenta: add a drizzle of olive oil and some milk at the end of cooking. Your polenta will be creamy and not at all compact!

Vegetarian Public

Course: Main course

Preparation time: 5 minutes

Cooking time: 10 minutes

Cost per serving: 3,98 €

Energy: 848 kcal / serving

Instructions

1. Boil 4 parts of salted water for 1 part of polenta. Slowly pour in the polenta while stirring, reduce heat to low, add a drizzle of olive oil, and cook for the time indicated on the package.
2. Slice the garlic clove.
3. Clean the mushrooms and slice them.
4. Heat a pan with a drizzle of olive oil. Sauté the mushrooms with the garlic for 6-7 minutes.
5. When the polenta is almost cooked, add the milk and mix well.
6. Once the polenta is cooked, pour it into a bowl, add the mushrooms and burrata.
7. Season with salt, pepper, and add chopped chives. Enjoy!