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

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