Prepare to embark on a culinary journey that will transport your taste buds straight to the rustic kitchens of Italy with this mind-blowing Black Olive Polenta masterpiece! Imagine a creamy, luxurious polenta base studded with briny black olives, topped with golden, crispy shiitake mushrooms that are bursting with garlic and rosemary aromatics. This isn't just a recipe - it's a gourmet experience that will elevate your home cooking from ordinary to extraordinary in just 35 minutes. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal, this dish promises to be a game-changer that will have everyone asking, "How did you make this?"
Ingredients
- 1 cup polenta
- 4 cups water
- 1 cup black olives, pitted and chopped
- 8 oz shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt to taste
- Pepper to taste
Instructions
- In a large, heavy-bottomed pot, bring 4 cups of water to a rolling boil over high heat.
- Slowly whisk in the polenta, stirring continuously to prevent lumps from forming. Reduce heat to low and continue stirring.
- Cook the polenta for approximately 20-25 minutes, stirring frequently to prevent sticking and ensure a smooth, creamy texture.
- While the polenta is cooking, heat a large skillet over medium heat and add a small amount of olive oil.
- Add sliced shiitake mushrooms to the skillet and sauté until they become golden brown and slightly crisp, about 5-6 minutes.
- Add minced garlic and chopped rosemary to the mushrooms, stirring to prevent burning and cook for an additional 1-2 minutes.
- Once the polenta is thick and creamy, stir in the chopped black olives, salt, and pepper.
- Remove polenta from heat and transfer to a serving dish, creating a smooth, even surface.
- Top the polenta with the sautéed shiitake mushrooms, garlic, and rosemary mixture.
- Serve immediately while hot, garnishing with additional fresh rosemary if desired.
Tips
- Use a heavy-bottomed pot for even heat distribution when cooking polenta to prevent burning.
- Whisk the polenta continuously and slowly to avoid lumps and achieve a smooth, creamy texture.
- Choose fresh, high-quality shiitake mushrooms for the best flavor and texture.
- Toast your rosemary briefly in the pan with the mushrooms to release its essential oils and enhance its flavor.
- For extra richness, consider adding a pat of butter or a sprinkle of Parmesan cheese to the polenta.
- If the polenta becomes too thick, you can thin it out with a little hot water or stock.
- Serve immediately after cooking to enjoy the optimal creamy consistency and temperature.
Nutrition Facts
Calories: 89kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
