A dish that highlights the tradition of Northern Italy with a gourmet twist: soft polenta is topped with a rich sauté of mushrooms and spinach, generously sprinkled with 60-month Frisona cow Parmigiano Reggiano, 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 add the cornmeal, stirring constantly 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.
Serve the polenta on plates, top with sautéed mushrooms and spinach, and finish with the remaining 60-month Frisona cow Parmigiano Reggiano 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 in a bain-marie.
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 |
