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Polenta with mushroom ragu
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
4 servings
Clarice Ledur
@clariceledur- Ingredients
- Recipe
- Corn flour1/2 cup
- Chicken or vegetable broth3 cup
- Salt1 teaspoon
- Butter1 tablespoon
- Black pepper1/8 teaspoon
- Mushrooms Paris200 mg
- Olive oil2 tablespoon
- Fresh thyme1/2 teaspoon
- Butter1 tablespoon
- Clean and slice the mushrooms
- Saute in skillet with olive oil
- brown Season with sL, pepper and thyme. Reserve
- Put the broth in a pan with a little salt
- Boil and add "in rain" the cornmeal
- Stir until smooth. If needed, add more liquid.
- Season with black pepper
- Off the fire add the butter
- Place the penta in a refractory and cover the surface with the mushrooms
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