Polenta cremosa con champiñones y garbanzos horneados

Hello everybody, it's Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Polenta cremosa con champiñones y garbanzos horneados. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Polenta cremosa con champiñones y garbanzos horneados, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Polenta cremosa con champiñones y garbanzos horneados delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Polenta cremosa con champiñones y garbanzos horneados is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Polenta cremosa con champiñones y garbanzos horneados using 16 ingredients and 5 steps. Here is how you can achieve that.

#delantaldorado

Ingredients and spices that need to be Get to make Polenta cremosa con champiñones y garbanzos horneados:

1. 12 champiñones
2. 1/2 bote garbanzos cocidos
3. al gusto Tomillo fresco
4. 3 dientes ajo
5. 75 ml aceite de oliva V.E
6. Sal
7. al gusto Pimienta recién molida
8. Para la polenta cremosa:
9. 750 ml agua
10. 200 gr polenta (o lo que indique el fabricante)
11. 50 gr mantequilla
12. 75 gr espinacas
13. 2 cucharadas pesto
14. Copos cayena al gusto
15. 1 chorrín aceite de oliva
16. 1 bola burrata

Instructions to make to make Polenta cremosa con champiñones y garbanzos horneados

1. En un mortero picar los ajos y el tomillo. Añadir el aceite, la sal y la pimienta
2. Disponer los champiñones y los garbanzos en la bandeja del horno y añadir la mezcla anterior por encima, remover los garbanzos para que queden impregnados. Hornear a 180° 25-30 minutos con calor solo abajo y en la 2° altura contando desde arriba ya que si se pone muy cerca del calor los garbanzos saltan como palomitas de maíz y dejamos el horno hecho una maniega. A los 15 minutos de este en el horno, remover los garbanzos y dar la vuelta a los champiñones
3. Pasado este tiempo subir la temperatura a 250° y dejar 5-10 minutos más. Vigilando que se tuesten los bordes de los champiñones, a los que habremos dado la vuelta otra vez ni se nos sequen mucho los garbanzos.
4. Mientras tanto hacemos la polenta. Llevamos a ebullición el agua e incorporamos la polenta poco a poco mientras removemos. Sin dejar de remover y a fuego suave, añadimos la mantequilla, las espinacas, la cayena y el pesto.
5. Para emplatar ponemos en la base la polenta, sobre ella los champiñones, los garbanzos, un trozo de burrata y un chorro de aceite de oliva. Que aproveche!!

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