Polenta with red kidney beans and mushrooms
Preparation
35 min
Difficulty
Easy
Servings
2
Preparation
In a large skillet, heat the garlic oil over medium-high heat. Add the mushrooms; cook, stirring occasionally. When done, add the entire can of red kidney beans and stir with the mushrooms for just 2 minutes.
Meanwhile, in a saucepan, bring 500 ml of water to a boil. Gradually whisk in the cornmeal and season with salt and pepper. Reduce the heat to medium-low; cook, stirring often, until the mixture is thick enough to coat the back of a spoon.
Divide the polenta into shallow bowls and top with the mushroom mixture.
Ingredients
- Sliced champignon mushrooms 300 grams / about 2 cups
- Red kidney beans 1 can
- Fine cornmeal (polenta) 160 grams / 1 cup
- Garlic oil 15 ml / 1 tablespoon
- Salt and pepper to taste
