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Prep time
15 minutes
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Cook time
40 minutes
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serves
4
Author Notes
My love for French and Italian food inspired me to create this dish. I grew up eating polenta. A staple in northern Italian cuisine. A peasant food. I had a bunch of button mushrooms in the fridge and thought to myself..hmmm. what to do. The creaminess of the brie adds a distinct flavor and pairs with the buttery herby mushrooms so well. E voila, this recipe was born. —Sabrina Christina
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Ingredients
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1 liter
water or stock
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1 cup
Polenta
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1 cup
Cubed Brie
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500 grams
Button Mushrooms
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1/4 cup
Butter
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2 tablespoons
Butter
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1/4 cup
Pecorino Cheese (grated)
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1/2 handful
Chopped Fresh Parsley
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3 sprigs
Thyme
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2 teaspoons
Salt
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2 pinches
Cracked Pepper
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3 tablespoons
Olive Oil
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3 pieces
Scallions
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1 handful
Cherry tomatoes
Directions
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Bring the water and or stock to a boil. While waiting prepare the mushrooms.
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Heat a sauté pan on medium heat and add 2 tablespoons of butter and 3 tablespoons of olive oil. Once the butter bubbles add in your diced scallions, mushrooms and fresh herbs. Season with salt and pepper. Cook until golden and crispy. Set aside.
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Once the liquid has begun boiling, slowly begin to pour in 1 cup of polenta and stir with vigor continuously for 30 minutes until its cooked through. Add in your brie and pecorino cheese in the last 5 min of cooking and stir until melted. Season to taste.
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Add the rest of the butter into the polenta, and put a heaping pile on a plate and top it off with the mushrooms. Garnish with the cherry tomatoes. Serve warm and enjoy.
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