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Polenta with beans and mushrooms


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For 4 people:
400 grams of maize flour for polenta

450 g frozen mixed mushrooms
1 box of beans
3 cloves of garlic
3 tablespoons chopped parsley
2 tablespoons extra virgin olive oil


Prepare the polenta pouring rain the flour for polenta in 1.5 litres of salt water.
Cook over medium heat for about 40 minutes, stirring frequently so that no lumps are formed: the polenta is cooked when it is detached from the walls of the pot.
With this relationship between water and will get a fairly soft polenta polenta.

Mince the garlic and cut the mushrooms into pieces after they are thawed.
In a large skillet saute just garlic in oil, then add the mushrooms with their defrosting liquid and cook for about 10 minutes over low heat and pan covered.
Add salt and pepper, add the chopped parsley and stir.
Pour the canned beans, along with their water conservation.
Mix again and let cook in skillet and over medium heat, until the liquid is absorbed slightly, leaving, however, enough to form a nice sauce.
When the polenta is cooked, pour in the sauce in the middle, where you will pour flattening it to beans and mushrooms.

To prepare a Traditional polenta faultless, requiring at least 40 minutes baking in a copper pot and be stirred continuously does not form lumps, recommend the use of the electric pot for polenta.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan​

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