Polenta it is new to me; Until this year I had not introduced it into my diet. After a first recipe with a commercial polenta, I have been trying different variants that have made me discover its versatility. The cauliflower polenta with mushrooms that I present to you today is one of the last.
La cauliflower polenta it is very simple to prepare. It is a satisfying dish that we can complete with numerous accompaniments: sautéed vegetables, cooked meat or mushrooms, among others. The ideal is to serve it freshly made and thus enjoy a very comforting dish.
Cauliflower polenta with mushrooms
The cauliflower polenta with mushrooms that we propose today is a simple, quick to prepare and comforting dish. Ideal for this time of year.
Author Maria
Recipe type: Hair
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 400 g. of colilor flowers
- 1 generous tablespoon of olive oil
- 4 dientes de ajo chopped
- 140 g. corn flour
- 950 ml. vegetable broth
- 1 teaspoon dried thyme
- 2 tablespoons of butter
- 50 g. grated cheese
- ½ teaspoon salt
- Sauteed mushrooms or mushrooms
- Chive
- Freshly ground pepper
Preparation
- We crush the cauliflower flowers until you get a fine cauliflower "rice."
- Heat the olive oil in a large saucepan over medium-high heat. We add the garlic and cook for a few seconds. Next, add the cauliflower and cook 2 more minutes, stirring frequently.
- We add the cornmeal and the vegetable broth and stir to integrate. We reduce to medium heat and let the mixture boil for 8 to 10 minutes. If the mixture dries before the cornmeal softens, we will add a little water (half a cup at a time).
- Add the thyme, butter, cheese and salt and stir until the ingredients have melted. We turn off the heat and reserve the casserole covered while we sauté the mushrooms.
- We divide the cauliflower polente into bowls and decorate with some mushrooms, chives and pepper.