Ingredients:<\/p>\n\n\n\n
1.75L (7 cups) of milk<\/p>\n\n\n\n
1 \u00bd cups (250 g) instant polenta<\/p>\n\n\n\n
50 g of unsalted butter<\/p>\n\n\n\n
3\/4 cup (60 g) finely grated parmesan cheese<\/p>\n\n\n\n
1\/2 cup basil, finely chopped<\/p>\n\n\n\n
120 g gorgonzola dolce, roughly chopped<\/p>\n\n\n\n
1\/4 cup (60 ml) extra virgin olive oil<\/p>\n\n\n\n
200 g of brown mushrooms, halved<\/p>\n\n\n\n
200 g shiitake mushrooms, cut in half<\/p>\n\n\n\n
100 g of chestnut mushrooms or additionally halved shiitake mushrooms<\/p>\n\n\n\n
1\/2 bunch thyme, leaves only<\/p>\n\n\n\n
<\/p>\n\n\n\n
*Gremolata:<\/p>\n\n\n\n
1 bunch of flat parsley, finely chopped leaves<\/p>\n\n\n\n
Finely grated zest of 1 lemon<\/p>\n\n\n\n
2 tablespoons of fried, finely chopped nuts (any kind)<\/p>\n\n\n\n
<\/p>\n\n\n\n
Instructions:<\/p>\n\n\n\n
1. Place the milk in a large pot over high heat. Bring to a boil, then add the polenta in a steady stream, stirring constantly, until smooth and thick.<\/p>\n\n\n\n
2. Reduce the heat to low and cook, stirring constantly, for 8-10 minutes until the mixture is smooth and cooked.<\/p>\n\n\n\n
3. Add the butter and Parmesan cheese and whisk to combine.<\/p>\n\n\n\n
4. Stir in the basil and gorgonzola. Spice it up.<\/p>\n\n\n\n
5. Meanwhile, heat the oil in a large pan over high heat. Add the mushrooms and thyme and cook for 4-5 minutes until golden brown and soft. Spice it up.<\/p>\n\n\n\n
6. For the gremolata, mix all the ingredients in a bowl. Divide the polenta into bowls and top with mushrooms and gremolata and serve.<\/p>\n\n\n\n
*Gremolata<\/em> is an Italian classic that is made from only a few ingredients and is added to numerous dishes to highlight Mediterranean flavors and aromas.<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 1.75L (7 cups) of milk 1 \u00bd cups (250 g) instant polenta 50 g of unsalted butter 3\/4 cup (60 g) finely grated parmesan cheese 1\/2 cup basil, finely chopped 120 g gorgonzola dolce, roughly chopped 1\/4 cup (60 ml) extra virgin olive oil 200 g of brown mushrooms, halved 200 g shiitake mushrooms, […]<\/p>\n","protected":false},"author":1,"featured_media":1428,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[55],"tags":[],"_links":{"self":[{"href":"https:\/\/nolanea.eu\/en\/wp-json\/wp\/v2\/posts\/1426"}],"collection":[{"href":"https:\/\/nolanea.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nolanea.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nolanea.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nolanea.eu\/en\/wp-json\/wp\/v2\/comments?post=1426"}],"version-history":[{"count":2,"href":"https:\/\/nolanea.eu\/en\/wp-json\/wp\/v2\/posts\/1426\/revisions"}],"predecessor-version":[{"id":1432,"href":"https:\/\/nolanea.eu\/en\/wp-json\/wp\/v2\/posts\/1426\/revisions\/1432"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nolanea.eu\/en\/wp-json\/wp\/v2\/media\/1428"}],"wp:attachment":[{"href":"https:\/\/nolanea.eu\/en\/wp-json\/wp\/v2\/media?parent=1426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nolanea.eu\/en\/wp-json\/wp\/v2\/categories?post=1426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nolanea.eu\/en\/wp-json\/wp\/v2\/tags?post=1426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}