Ingredienti Polenta al formaggio con funghi e zucca:
Preparazione Polenta al formaggio con funghi e zucca:
Today I will tell you about an amazing dish at this time of year: it is polenta
with cheese with mushrooms and pumpkin. On the other hand, there is nothing better than a nice dish
warm and typical of mountain resorts, to cheer up our tummy and to warm the
And then I tell you about a dish that has very ancient origins: polenta (or rather,
his ancestor) was already being prepared by peoples such as the Assyrians and Babylonians. Then ne
there are many versions, from that deriving from the “pulmentum” of Ancient Rome,
up to the bean-based one.
Today this dish can be prepared in various ways: we mainly speak of pre-cooked or instant polenta, very simple to cook, and traditional polenta, the preparation of which I will talk about in this article. We see
this really tasty recipe because it is enriched with tasty flavors such as cheese, mushrooms and pumpkin.
Ingredients Polenta with cheese with mushrooms and pumpkin:
Corn flour (350 grams)
Cream (500 milliliters)
Taleggio (150 grams)
Grated Parmesan cheese (50 grams)
Butter (50 grams)
Fontina (100 grams)
Gorgonzola (100 grams)
Mushrooms (500 grams)
Pumpkin (800 grams)
Salt and Pepper To Taste.)
1 clove of garlic
Preparation Polenta with cheese with mushrooms and pumpkin:
To prepare the polenta you start right from the corn flour, which will be poured in
rain in a pot, after boiling the water.
We must do this by measuring it, and not throwing it all together, and in the meantime it is always
it is advisable to continue mixing the water.
You will need to continue stirring until the flour has been absorbed
everything from the water, and keep cooking for about 50 minutes.
After this period of time you will notice that the polenta has finally thickened, because
will tend to detach from the edge of the pot. At this point you will have to put it on one
pan with butter and level it.
The pan with the polenta will be put in the oven and kept for a quarter of an hour, at 180 degrees.
Now it is time to move on to the preparation of the cream cheese. Yes
start with the cream, which will be poured into a pan and brought to a boil.
Before the cream comes to a boil you will have to add the cheeses that I have listed
above, cutting them into pieces: and therefore dissolving them.
Once you get a nice creamy mixture, the time will come to add too
grated Parmesan cheese.
Mushrooms should be cleaned carefully, then cut into slices and finally cooked in garlic
browned, until they have dried.
As for the pumpkin, it will also have to be washed, and then you will have to remove the
bad parts like zest and seeds.
At this point you will have to take the pulp of the pumpkin, cut it into slices and put it in
In the saucepan you must first add the dried onion, then pour 1.25 deciliters
of water, salt and pepper, and cook everything for twenty minutes.
Finally, you can take the polenta, place it on a tray and sprinkle it with the cream of
cheeses, mushrooms and pumpkin.
Always try to respect the cooking times of the polenta, to dose carefully
water and flour, and to be careful with salt.
Enjoy your meal Angela.