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9 May 2015

Healthy breakfasts: Polenta with mushrooms and pancetta


Healthy breakfast is not only boring oatmeal. Indeed, even oatmeal can be absolutely fantastic, if cooked as in one of my previous posts here. Today I am happy to present you very healthy and sometimes forgotten porridge made from cornflour. Polenta as you may often see in cookbooks and read on the shelves of the supermarkets. Italian variation with crispy pancetta chips and mushroom mixture is full of flavors and magic aroma that will spread around the house on one of those weekend mornings... That will make even your neighbors curious ;)

Ingredients:
*For 2 portions:

4 Pancetta slices
1/2 cup dried mushroom mix (*or 300 g of mushroom mix)
 1 little onion
25 g Parmesan (or other sort of Italian hard cheese)
1 panicle of cherry tomatoes
2 tbsp olive oil
150 ml milk
150 ml water
80 g cornflour (polenta)
30 g butter
salt, pepper, nutmeg
kress grass

Boil some water and soak mushroom mix if dried for about 10-15 minutes. Drain well. In case you have fresh mushrooms wash and peel them, cut into halves or 4 pieces. Cut the onion in middle sized pieces. Grate the cheese.

In a saucepan boil 150 ml water and 150 ml milk, add nutmeg and salt. Pour polenta and stirring all the time cook at middle heat for another 10-15 minutes. On the frying pan fry pancetta slices until crispy texture. Let them drain on the paper towel.

Heat the frying pan with some olive oil. Fry onion and mushrooms 5 minutes. Spice the mixture with salt and pepper, add 15g of butter and set aside. 2/3 of Parmesan and rest of butter add into polenta. Pour the porridge on the wooden tray, cover partly with mushroom mixture and pancetta chips. Use kress grass to enrich the vitamin intake. Serve with cherry tomatoes and rest of Parmesan.