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Polenta with Mushrooms and Bacon

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 Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 3 people
Calories: 609 kcal
Course: Lunch , Brunch
Cuisine: Romanian

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

Instructions

    Cup of Yum
  1. Heat up a frying pan on a medium heat, and add the bacon lardons.
  2. Fry the lardons until golden brown and crispy, then remove from the pan and set aside.
  3. To the same pan, add the oil and butter and allow the butter to melt.
  4. Add the peeled an chopped onion, and fry it until golden.
  5. 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.
  6. Return the bacon to the pan, give everything a good stir, season to taste with salt and pepper, and garnish with parmesan and parsley.
  7. To make the polenta, pour the water into a pan together with the salt, and bring it to a boil.
  8. Add the cornmeal, and whisk it quickly to avoid any lumps forming.
  9. Keep whisking until you get a thick consistency and the polenta pulls away from the edges of the pan.
  10. Transfer the polenta to a plate and top with the mushroom mixture.
  11. 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 Information

Calories 609kcal (30%) Carbohydrates 47g (16%) Protein 18g (36%) Fat 39g (60%) Saturated Fat 13g (65%) Polyunsaturated Fat 6g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 57mg (19%) Sodium 1718mg (72%) Potassium 658mg (19%) Fiber 7g (28%) Sugar 4g (8%) Vitamin A 397IU (8%) Vitamin C 9mg (10%) Calcium 68mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 609

% Daily Value*

Calories 609kcal 30%
Carbohydrates 47g 16%
Protein 18g 36%
Fat 39g 60%
Saturated Fat 13g 65%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 17g 85%
Trans Fat 1g 50%
Cholesterol 57mg 19%
Sodium 1718mg 72%
Potassium 658mg 14%
Fiber 7g 28%
Sugar 4g 8%
Vitamin A 397IU 8%
Vitamin C 9mg 10%
Calcium 68mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.