Polenta with porcini mushrooms

    1 hour

    Polenta with porcini is a very traditional Italian dish served in autumn and winter. It's very easy but a little time-consuming due to polenta cooking time. You can certainly use ready-made polenta or make it in advance and bake just 20 minutes before serving.

    1 person made this

    Serves: 5 

    • 250g cornmeal
    • 2 tablespoons extra virgin olive oil
    • 1 clove garlic
    • 300g porcini mushrooms, sliced
    • 100ml white wine
    • salt and pepper, to taste
    • 1 tablespoon fresh parsley, chopped
    • 4 tablespoons grated Parmesan cheese
    • a few curls of butter

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat water in a large saucepan according to packet instructions; when the water starts to simmer, sprinkle the cornmeal on top (a little bit at a time). Mix well with a wooden spoon; add salt and cook for about 40 minutes, stirring often and especially at the end when the polenta will thicken up. The polenta is ready when it separates from the sides of the pan.
    2. Meanwhile, heat oil over medium heat; add garlic and cook until sizzling. Add the mushrooms and coat in oil. Pour in the wine; increase heat and let the alcohol evaporate. Reduce to medium heat and cook for 10 minutes or until soft. Season with salt and sprinkle with parsley. Discard garlic.
    3. Preheat the oven to 200 C / Gas 6. Grease a baking dish with butter.
    4. Transfer the cooked polenta into baking dish and make a 2cm thick layer. Cover with half of the mushrooms, 2 tablespoons of grated Parmesan cheese and a few pieces of butter. Cover with remaining polenta, mushrooms, cheese and butter.
    5. Bake in the preheated oven for 15 minutes. Remove from the oven, slightly cool and serve.

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