A dish that highlights Northern Italy's tradition with a gourmet twist: soft polenta embraces a rich topping of sautéed mushrooms and spinach, with a generous sprinkle of 60-month aged Parmigiano Reggiano from Frisona cow, adding intensity and unmistakable aromas. A signature comfort food, perfect for winter evenings.
Bring 1 liter of water to a boil with the coarse salt. Gradually pour in the cornmeal, stirring continuously to avoid lumps.
Cook the polenta over low heat for about 40 minutes, stirring often.
Meanwhile, clean the mushrooms and slice them thinly. Wash the spinach.
In a pan, heat the oil with the garlic clove, add the mushrooms and sauté for 5-6 minutes.
Add the spinach and continue cooking until wilted. Season with salt and pepper.
When the polenta is ready, stir in half of the 60-month Parmigiano.
Distribute the polenta onto plates, top with the sautéed mushrooms and spinach, and finish with the remaining 60-month aged Parmigiano Reggiano from Frisona cow and a grind of black pepper.
Store in the refrigerator in an airtight container for up to 2 days. Reheat the polenta in a pan or using a double boiler.
Italia, Emilia Romagna
| Energy (kcal) | 76.49 |
| Carbohydrates (g) | 10.53 |
| of which Sugars (g) | 0.76 |
| Fat (g) | 2.56 |
| of which Saturates (g) | 0.74 |
| Protein (g) | 3.02 |
| Fiber (g) | 1.05 |
| Sale (g) | 0.19 |
