Mushroom ciulama with cold polenta

Mushroom Stew with Cold Polenta - A Light and Flavorful Dinner

On a quiet evening, nothing compares to the comforting aroma of mushroom stew, accompanied by soft and delicious polenta. This recipe is not only a tribute to culinary traditions but also an excellent way to bring together simple yet flavorful ingredients. I invite you to discover the necessary steps to prepare this light dinner, perfect for any time of the day.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

For Polenta:
- 2 cups of cornmeal
- 5 cups of water
- 1 cup of whole milk
- Salt, to taste
- Approximately 100 g of butter

For Stew:
- 600 g of a mix of champignon and button mushrooms
- 1 piece of leek (white part), about 15 cm long
- 1 red bell pepper
- 2-3 tablespoons of oil
- 1 cup of whole milk
- Pepper, to taste
- 1 tablespoon of vegetable seasoning with dehydrated vegetables
- 1 teaspoon of garlic powder
- 2 and a half tablespoons of cornstarch
- A pinch of nutmeg
- Fresh parsley, chopped

Preparing the Polenta

1. Boil Water with Salt: In a large pot, add the 5 cups of water and a teaspoon of salt. Place the pot on the stove and wait for it to reach a boiling point.

2. Add the Cornmeal: Once the water is boiling, remove the pot from the heat. With one hand, sprinkle the cornmeal in a steady stream while continuously stirring with a wooden spoon to prevent lumps from forming. It is essential to ensure that the cornmeal is well incorporated.

3. Cook the Polenta: Place the pot back on low heat and continue stirring for about 10 minutes. Gradually add the warm milk, stirring constantly. This step will add a special creaminess to the polenta.

4. Incorporate the Butter: Finally, add the butter cut into cubes. Continue stirring until the butter is completely melted and incorporated into the polenta. Once the polenta is ready, pour it into molds and allow it to cool completely.

Preparing the Stew

1. Prepare the Vegetables: Wash the leek well and slice it thinly. Also, wash the bell pepper and cut it into small pieces.

2. Sauté the Leek: In a saucepan, heat the oil over low heat. Add the sliced leek and let it sauté for 2-3 minutes until it becomes slightly translucent.

3. Add the Bell Pepper: Increase the heat and add the red bell pepper. Continue to sauté the vegetables together for about 5 minutes, stirring frequently.

4. Cook the Mushrooms: Wash the mushrooms, slice them, and add them to the saucepan. Sprinkle in a tablespoon of vegetable seasoning with dehydrated vegetables, a pinch of pepper, and a pinch of nutmeg. Cover the saucepan and let the mushrooms release their juices.

5. Prepare the Stew: In a bowl, dilute the cornstarch in 1/2 cup of milk. Add this mixture to the mushrooms and mix well to avoid lumps. You can add the remaining milk depending on the desired consistency.

6. Finalize the Dish: Finally, add the garlic powder and the freshly chopped parsley. Let it simmer for a few minutes to blend the flavors.

Serving

Mushroom stew is served hot alongside cold polenta. This combination is truly irresistible, with the creamy texture of the stew perfectly complementing the firm polenta. For an extra special touch, you can add a few slices of sheep cheese on top of the polenta.

Practical Tips

- Choose Fresh Mushrooms: Use fresh mushrooms for a more intense flavor, but frozen mushrooms are also a good option if fresh ones are unavailable.
- Adjust the Spices: Feel free to experiment with various spices, such as thyme or basil, to give a personal touch to the stew.
- Vary the Vegetables: Try adding zucchini or carrots to enrich the dish with even more vitamins.

Nutritional Benefits

This recipe is rich in complex carbohydrates from the polenta, providing energy. Mushrooms are an excellent source of plant-based protein and contain antioxidants that support the immune system. Olive oil and butter add healthy fats essential for a balanced diet.

Frequently Asked Questions

1. Can I use another type of flour for the polenta? While cornmeal is the traditional ingredient, you can also try corn flour, though the texture will be different.
2. Is this recipe suitable for vegans? You can make a vegan version by replacing the butter with margarine and the milk with plant-based milk.
3. How can I reheat the polenta? You can reheat it by steaming or in the oven, covered with aluminum foil to prevent drying out.

Alternative Pairings

This dish pairs perfectly with a fresh summer salad or a glass of dry white wine that will highlight the flavors of the meal. Additionally, a plum brandy could add a pleasant contrast to the sweetness of the stew.

Personal Note

Every time I make this mushroom stew, I am reminded of the days spent in my grandmother's kitchen, where the aroma of sautéed mushrooms mixed with that of polenta. It is a dish that not only delights your taste buds but also nourishes your soul. I encourage you to add your personal touch and turn this recipe into a family tradition.

Enjoy your meal!