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Polenta with mushrooms & Tempranillo Monastrell


1 litre of mushroom stock
250g of polenta
100ml of oil
½ a celeriac, peeled and cut into very small cubes
500g of mixed mushrooms, cleaned with a brush and chopped
A tablespoon of chopped rosemary

1. Heat the mushroom stock until boiling then turn the heat down low. Gradually stir the polenta through the stock and keep stirring until cooked through. Check the exact cooking time on the packet. Pour the polenta into a baking tray and allow to cool. Preferably do this plenty of time beforehand.

2. Heat a frying pan and pour in a one-millimetre layer of oil. Add the cubes of celeriac and fry on a medium heat for approximately 10 minutes until crispy and golden brown. Remove the celeriac from the pan, sprinkle with salt and allow to drain on some kitchen paper.

3. Turn out the polenta from the baking tray and slice into thick, square chips, around 2 x 1.5 cm. Add a little extra oil to the pan and fry the polenta chips on a high heat for a few minutes until crispy and golden brown.

4. In another frying pan heat 3 tablespoons of oil, add the mushrooms and rosemary, and cook on a high heat. Add salt and freshly ground black pepper to taste.

5. Divide the polenta chips between the plates. Add the mushrooms and sprinkle with the cubes of celeriac.

Food and wine paring
The flavour of mushrooms in the polenta, accompanied by the fresh mushrooms, results in an earthy dish. A dish that goes brilliantly with this spicy, warm and quirky Neleman Tempranillo Monastrell. In fact, the wine really comes into its own; the pairing evens out the bitter and acidic undertones.


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