Polenta with Mushrooms and Bacon

A white bowl with polenta topped with mushrooms and bacon

5 from 2 votes

Polenta with Mushrooms and Bacon, and a touch of parmesan cheese, a delicious brunch or lunch idea that is quick, easy and caters for all tastes. This dish has a fantastic mixture of textures and flavours, and it's the perfect frugal recipe without compromising on quality.

Prep Time15

Cook Time40

Total Time55

Course: Brunch, Lunch

Cuisine: Romanian

Servings: people

Calories: 609kcal

Author: Daniela Apostol

Ingredients

To make the mushrooms and bacon

200 g bacon lardons
250 g white closed-cup mushrooms
1 onion
3 cloves of garlic
1 tablespoon olive oil
1 tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoon grated parmesan cheese
2 tablespoon chopped fresh parsley

To make the polenta

4 cups water
1 cup yellow cornmeal
1 teaspoon salt

Metric - US Customary

Instructions

Heat up a frying pan on a medium heat, and add the bacon lardons.
Fry the lardons until golden brown and crispy, then remove from the pan and set aside.
To the same pan, add the oil and butter and allow the butter to melt.
Add the peeled an chopped onion, and fry it until golden.
When the onion is ready, add the peeled and chopped garlic, and mushrooms, and leave everything to cook until the mushrooms have released their liquid and have turned a dark brown colour.
Return the bacon to the pan, give everything a good stir, season to taste with salt and pepper, and garnish with parmesan and parsley.
To make the polenta, pour the water into a pan together with the salt, and bring it to a boil.
Add the cornmeal, and whisk it quickly to avoid any lumps forming.
Keep whisking until you get a thick consistency and the polenta pulls away from the edges of the pan.
Transfer the polenta to a plate and top with the mushroom mixture.
Serve hot!

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.

Butter can be added right at the end, once polenta is ready. Add the cubed butter ( about 2-3 tablespoons), and whisk well to fully incorporate.
If you choose to add milk as well, I would go for 1 part milk, 3 parts water, and 1 part yellow cornmeal, and cook it in exactly the same way.

Nutrition