Creamy Polenta and Mushroom sauce
Servings: 4 personnes
Ingredients
Mushroom sauce
- 2 shallots
- 100 g carrot
- 1 rosemary sprig
- olive oil
- 500 g mushrooms
- 50 mL white wine
- 500 g tomato sauce
- salt & pepper
Creamy Polenta
- 250 g instant polenta
- 800 mL water
- 4 tbsp olive oil
- 100 mL soy cream
- salt & pepper
Instructions
Mushroom sauce
- Cut the shallots and in tiny dice.
- Heat a pan on low/medium heat with 2 tbsp of olive oil.
- When it's warm add the diced shallots, carrot and the rosemary sprig.
- Cook for 10 mn, meanwhile cut the mushrooms.
- Then add them to the pan, sprinkle some salt. Put the heat to medium and cook for 10 mn stirring time to time.
- When the mushrooms have a nice color, deglaze with white wine, cook for 5 mn and then, add the tomato sauce. Cook uncover on low heat for 30 to 40mn. The sauce should reduce and become thick.
Polenta
- Before serving cook the polenta : pour the polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 to 8 minutes minutes.
- Add 4 tbsp of olive oil and the soy cream. Stir and serve with the mushroom sauce.