Polenta with Raclette and Mushrooms

The polenta light and crispy on the outside that beautiful taste of grilled corn in the backdrop, the texture inside smooth and yet a bit creamy, the flavor of the sauteed mushrooms with a bit of sweetness from the white wine coming through, and some spice form the dried chilies, and not to forget the thing that pulled this polenta recipe together, the raclette gooey melted cheese.

Polenta:
1 cup instant polenta flour
1 liter water
1 Tbsp salt

Mushrooms:
350 g mixed mushrooms
2 Tbsp extra virgin olive oil
1 clove garlic, whole
1 pinch peperoncino (chili flakes)
3 Tbsp white wine
1 tsp salt
1 tsp parsley, fresh or dried

Topping:
6 slices Raclette cheese
1 tablespoon extra virgin olive oil
cracked black pepper

View the full recipe at Sugar Love Spices →