Public recipe with member extras
Camel Milk Polenta with Wild Mushrooms
Creamy camel milk polenta topped with a rich sauté of wild mushrooms.
Vegetarian & Grain Mains · Elegant Weeknight Dinners · Vegetarian Entertaining
What you need
Ingredients
- 3 cups Camel Milk
- 1 cup Water
- 1 tsp Salt
- 1 cup Coarse Polenta Cornmeal
- 2 tbsp Butter
- 1 lb Mixed Wild Mushrooms, sliced
- 2 cloves Garlic, minced
- Fresh Thyme, to finish
Method
Instructions
- Combine the camel milk, water, and salt in a heavy pot and bring to a gentle simmer.
- Whisking constantly, pour in the polenta in a thin stream.
- Reduce heat to low and cook, stirring frequently, 25 to 30 minutes until thick and creamy. Stir in half the butter off the heat.
- Meanwhile, sear the mushrooms in the remaining butter with garlic until deeply golden, about 8 minutes.
- Spoon the mushrooms over the polenta and finish with fresh thyme.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
The complete recipe is free
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