Polenta is a traditional Italian dish, which you can serve for breakfast as well as for lunch. It all depends on what foods you add to it, and one of the oldest recipes is fried polenta.

Polenta is also a traditional Macedonian dish, to which you can add various side dishes such as: cheese, fried pork fat, fried bacon, gjimirinki, sour milk, sour cream...

If you want to make a light and tasty lunch, then we suggest you try the recipe for polenta with mushroom sauce of the famous Italian chef Gennaro Contaldo.

Ingredients:

For the mushroom sauce:

- a little olive oil
– 2 thick slices of bacon
- 1 carrots
- 1/2 onion
– 1 stalk of celery
– 300-400 grams of mushrooms
– 200 milliliters of tomato sauce
- 200 milliliters of bouillon (soup)
- 1 hot pepper
- parsley

For the polenta:

- 1 liter of water
- 250 grams of polenta
– a piece of butter

Preparation:

Fry chopped bacon and carrots in slightly heated oil. Then add finely chopped onion and celery. When the vegetables are soft, add the mushrooms that you have cut into quarters. After a few minutes, pour tomato sauce and salt. Stir and pour the soup (bouillon) and add all the hot pepper. Then add the chopped parsley. Cook for another 30-35 minutes. Bring the water to a boil, then melt the butter. Gradually pour in the polenta and cook until it thickens, stirring constantly.

Pour the polenta into a plate, sprinkle with grated parmesan and pour over the mushroom sauce and sprinkle with parmesan.