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Polenta with sweet potatoes, mushrooms, and chestnuts
Recettes salées
Automne
Hiver
Entre 30 minutes et 1 heure
Végétarienne
Difficulté moyenne
Casserole
Poêle
Sauteuse
Prep time
30 minutes
Cooking time
15 minutes
Serves
4 people
A colorful, comforting dish to celebrate the fall season!
This polenta with sweet potatoes, mushrooms, chestnuts, and roasted pears is a profusion of flavors and textures. Creamy, slightly sweet, and full of character thanks to its seasonal vegetables and fragrant oils, this dish is easy to prepare and looks great on any plate.
Enjoy every succulent bite with family or friends.
This polenta with sweet potatoes, mushrooms, chestnuts, and roasted pears is a profusion of flavors and textures. Creamy, slightly sweet, and full of character thanks to its seasonal vegetables and fragrant oils, this dish is easy to prepare and looks great on any plate.
Enjoy every succulent bite with family or friends.
Method
- Peel and slice the red onion finely.
- Peel and chop the shallots finely.
- Place the onion and shallots in some grapeseed oil.
- Peel the sweet potatoes and slice them into rounds approximately 1/2 cm (about 1/4 inch) thick. Use round cookie cutters to create different-sized disks.
- In a skillet, heat a drizzle of olive oil and a little butter, then brown the sweet potato discs.
- Wash and quarter the pears, drizzle with olive oil, and bake with a few caraway seeds.
- Clean the stems of the mushrooms, then cut the mushrooms into quarters.
- In a skillet, heat a drizzle of olive oil and sauté the mushrooms.
- In a separate dish or skillet, sauté the chestnuts in butter then season.
Preparing the polenta:
- Heat the water (or milk) in a saucepan, add salt, and pour in the polenta, stirring with a whisk over low heat until it boils. Continue cooking until the polenta pulls away from the sides of the pan. Season as needed.
- Add the cream and (optionally) some Parmesan cheese for a richer flavor.
Plating:
- Harmoniously arrange the vegetables and polenta on a plate,
- Add the roasted pears, and drizzle with shallot oil.
Ingredients
- 2 sweet potatoes
- 100 g (7 oz.) mushrooms
- 150 g (5.3 oz.) chestnuts
- 150 g (5.3 oz.) polenta
- 45 cl (1 3/4 cups) milk or water
- 10 cl (2/5 cups) cream
- 1 red onion
- 2 shallots
- 2 pears
- Caraway seeds
- Olive oil
- Grapeseed oil
- Shallot oil
- Salt, pepper
Utensils
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
Fry pan
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
Sauté pan
Why use a sauté pan?
Deeper than a frying pan - and just as versatile, a sauté pan allows you to cook generous portions and complete meals.
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