Polenta with Mushroom and Bacon

| 40min


5 cups of Pre-Cooked Corn Flour Corsetti
2 cubes of broth
1 chopped onion
2 chopped garlic cloves
2 tablespoons of olive oil
1.5L of water
3 chopped champignon mushrooms
chopped parsley
300g of chopped bacon


Preparation Mode

- In a saucepan, sauté the garlic and half the chopped onion in the oil. Place the bouillon cubes, the pre-cooked Corsetti cornmeal and 500ml of water. Mix well to dissolve.
- Gradually add the rest of the water that can be heated and continue stirring for approximately 15 minutes, until the bottom of the pan appears, then turn off.
- In a frying pan, add a little oil and fry the mushrooms until lightly browned. Remove and set aside.
- Then fry the bacon until golden, remove and set aside. Finally, fry the rest of the onion until it is caramelized.
- Serve a portion of polenta on the plate, place the bacon, mushroom and onion on top. Decorate with the chopped parsley and you're ready.


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