### TranslatedIngredients: 1 cup Corn meal - coarse,1 cup Milk,3 cups Water - (or 4 if you want it thinner),1/2 teaspoon Whole Black Peppercorns - crushed,1 Bay leaf (tej patta),2 tablespoon Butter,Salt - to taste,16 Button mushrooms - sliced,1 Onion - chopped,4 cloves Garlic - finely minced,Parsley leaves - Handful,1/2 teaspoon Whole Black Peppercorns - crushed,2 teaspoon All Purpose Flour (Maida),1/2 cup Vegetable stock,1 tablespoon Extra Virgin Olive Oil - or butter,Salt - to taste,Parmesan cheese - grated or shaved ### PrepTimeInMins: 10 ### CookTimeInMins: 60 ### TotalTimeInMins: 70 ### Servings: 2 ### Cuisine: Italian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin with Creamy Polenta with Mushrooms, first bring water and milk to a boil in a large saucepan. Once it is boiled, add bay leaf, salt and pepper.Once the mixture starts boiling, gradually add the corn meal (in a stream) stirring constantly.Keep stirring/whisking till the mixture begins to thicken. Reduce the heat and cook till it is thick, stirring frequently for about 35-40 minutes.Add a little water if required to make it thin and whisk. Stir in the butter and whisk again.The next step is to make the mushrooms. Heat oil in a pan and add onion and garlic. Saute it for about 1-2 minutes.After 1-2 minutes, add the flour and cook for a few seconds. Later, add the mushrooms and stir.Add salt, pepper and saute for 2-3 minutes. Add the stock and cook till the sauce thickens a bit.Take off the heat, add parsley and mix and your dish is ready to be served.To serve, take a serving dish. Ladle the hot creamy Polenta and serve the mushrooms over the Polenta, garnished with Parmesan cheese.Serve Creamy Polenta With Mushrooms with Fresh Tomato Basil Pasta with Spinach for a perfect weekend dinner.
