Polenta e Funghi (Polenta with Wild Mushrooms) - Mediterranean Recipe

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Polenta e Funghi (Polenta with Wild Mushrooms)

🌍 Mediterranean, Italy (Lombardy/Veneto) Difficulty: ●●●○○


Polenta replaced farro and millet as peasant grain after maize arrived from the Americas in 1500s.

Ingredients

  • 300g coarse polenta
  • 1.2L water
  • 1 tsp salt
  • 60g butter
  • 100g Parmesan. Mushrooms: 500g mixed mushrooms (porcini, cremini, shiitake)
  • 3 garlic cloves
  • 30g dried porcini soaked
  • fresh thyme
  • olive oil
  • 100ml dry white wine
  • salt
  • pepper
  • parsley

Method

  1. Boiling — Boil water with salt. Whisk in polenta. Stir constantly 40–45 min on low heat.
  2. Stirring — Stir in butter and Parmesan. Season. Keep warm.
  3. Rehydrating — Rehydrate dried porcini in 200ml warm water; strain liquid, keep it.
  4. Sautéing — Sauté garlic in oil. Add mushrooms, cook 8 min. Add wine, porcini liquid, thyme.
  5. Simmering — Simmer 10 min. Serve over polenta with parsley.


Tags: coarse polenta, butter, parmesan. mushrooms: 500g mixed mushrooms, garlic cloves, dried porcini soaked · Source: Brittani's Almanac

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