Creamy Polenta With Porcini Gravy – a delicious recipe with polenta, yellow onion, chicken stock, heavy cream, butter, grated gruyere. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a polenta pot or heavy bottomed pot melt 3 tbs butter.
2
Saute' the onions and garlic until translucent.
3
Add 2 1/2 cups chicken stock and bring to a boil.
4
Slowly add the polenta, stirring with a wooden spoon continually.
5
Lower heat and continue to stir. Add 1 cup heavy cream and stir continually.
6
When the polenta is cooked it will start to pull away from the sides of the pot.
7
Add the gruyere' cheese and stir.
8
To make the gravy: melt 3 tbs butter and when melted add 2 cups mushrooms (porcini and white mushrooms that are medium chopped) Then add a little water or chicken broth and cook until a little reduced. Salt and Pepper to taste.
9
Spoon polenta onto a plate and put a little mushroom gravy on top of the polenta
1729
kcal
Calories
158
g
Fat
21
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Giusto's organic polenta, 1 cup diced yellow onion, 2 1/2 cups chicken stock, 1 cup heavy cream, and more.
Yes, Creamy Polenta With Porcini Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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