Creamy polenta with mushrooms, spinach, and 60-month Frisona cow Parmigiano Reggiano

Name: Creamy polenta with mushrooms, spinach, and 60-month Frisona cow Parmigiano Reggiano
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Italia
Ingredients: 250 g Cornmeal for polenta; 1 L Water; 8 g Coarse salt; 300 g Fresh champignon mushrooms; 150 g Fresh spinach; 50 g 60-month Frisona cow Parmigiano Reggiano; 1 clove Garlic; 25 mL Extra virgin olive oil; to taste Black pepper

@vandelli-formaggi

Category: Mains

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.

Difficulty: Easy

Cooking time: 45 minCooking: 45 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Cornmeal for polenta250g
Water1L
Coarse salt8g
Fresh champignon mushrooms300g
Fresh spinach150g
60-month frisona cow parmigiano reggiano50g
Garlic1unit
Extra virgin olive oil25mL
Black pepperto taste

Purchasable products

Parmigiano Reggiano Frisona Cow 60 months (approx. 1 KG)

1 product

€ 34.10

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Bring 1 liter of water to a boil with the coarse salt. Gradually add the cornmeal, stirring constantly to avoid lumps.
STEP 2 OF 7
Cook the polenta over low heat for about 40 minutes, stirring often.
STEP 3 OF 7
Meanwhile, clean the mushrooms and slice them thinly. Wash the spinach.
STEP 4 OF 7
In a pan, heat the oil with the garlic clove, add the mushrooms and sauté for 5-6 minutes.
STEP 5 OF 7
Add the spinach and continue cooking until wilted. Season with salt and pepper.
STEP 6 OF 7
When the polenta is ready, stir in half of the 60-month Parmigiano.
STEP 7 OF 7
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.

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 2 days. Reheat the polenta in a pan or in a bain-marie.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
3.02g·18%
Carbohydrates
10.53g·61%
Fats
2.56g·15%
Fibers
1.05g·6%