Name: Creamy polenta with mushrooms
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Ingredients: 600 g oyster, shiitake and shimeji mushroom mix; 30 ml olive oil; 100 g butter; 2 garlic cloves, peeled and chopped; 2.2 l hot vegetable stock; 240 g polenta; 60 g Parmesan, grated; 1 tbsp fresh parsley, chopped; 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi; 1 tbsp Kikkoman sesame oil; 1 tsp muscovado sugar; 1 tbsp chopped spring onion; 30 g mung bean sprouts; Black pepper, to taste

Creamy polenta with mushrooms

Velvety polenta with cheese and butter combined with aromatic mushrooms makes the perfect, comforting dish. Rich, soothing, and full of flavour, it’s ideal for a cosy meal.

Total time22 mins

Preparation10 mins

Cooking12 mins

Serves6 Portions

Ingredients

6 Portions

Total ingredient list

600 g oyster, shiitake and shimeji mushroom mix
30 ml olive oil
100 g butter
2 garlic cloves, peeled and chopped
2.2 l hot vegetable stock
240 g polenta
60 g Parmesan, grated
1 tbsp fresh parsley, chopped
2 tbsp Kikkoman Spicy Chili Sauce for Kimchi
1 tbsp Kikkoman sesame oil
1 tsp muscovado sugar
1 tbsp chopped spring onion
30 g mung bean sprouts
Black pepper, to taste

Preparation

Step 1
Preparation:
Wash the mushrooms under running water and break into smaller pieces, or leave whole if small. Heat a pan over medium heat and add olive oil and butter. Once the butter melts, add the mushrooms and garlic. Fry for 4–6 minutes, stirring occasionally, until golden. Season with black pepper and set aside on a plate.
Step 2
Preparation:
Bring the vegetable stock to the boil in a large pan. Gradually whisk in the polenta in a steady stream (it will thicken immediately). Cook for about 5 minutes until completely creamy, taking care not to burn. At the end, stir in the butter and Parmesan. Season with black pepper and mix well.
Step 3
Step 3:
Ingredients:
1 tbsp fresh parsley, chopped
2 tbsp Kikkoman Spicy Chili Sauce for Kimchi
1 tbsp Kikkoman Toasted Sesame Oil
1 tsp muscovado sugar
1 tbsp chopped spring onion
30 g mung bean sprouts

Preparation:
In a small bowl, combine Kikkoman Sesame Oil and sugar, then stir in the Kikkoman Kimchi Chili Sauce. Drizzle this dressing over the cooked polenta with mushrooms. Sprinkle with fresh parsley, spring onion, and mung sprouts. Serve the polenta in bowls or on plates, adding the mushrooms from Step 1 to each portion.