Polenta con Funghi
By Groceree
Also known as Polenta with Mushrooms
Soft polenta enriched with butter and Parmesan, under a heap of mixed mushrooms fried with garlic, thyme and a splash of white wine. Northern Italian autumn food.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
Ingredients
Polenta
coarse polenta200 g
water1 l
salt1½ tsp
butter50 g
Parmesan80 g
Mushrooms
mixed mushrooms600 g- dried porcini15 g
garlic cloves3
fresh thyme4 sprigs
olive oil3 tbsp- butter20 g
dry white wine80 ml
flat-leaf parsley1 handful- hot water150 ml
Instructions
Polenta
- 01
Put the in a bowl, pour over the 150 ml of and leave to soak while the cooks.
- 02
Bring the 1 litre of to the boil with 1 tsp of the and pour in the in a thin stream, whisking.
- 03
Turn the heat right down and cook for 40 minutes, stirring often with a wooden spoon, until thick and no longer gritty. Add a splash of hot water if it gets too stiff.
- 04
Just before serving, grate the and beat the 50 g of and 60 g of the into the .
Mushrooms
- 05
While the cooks, lift the out of their water and chop them, then strain the water through kitchen paper and keep it. Wipe the clean and tear or slice them into bite-sized pieces, and slice the .
- 06
Heat the in a wide pan over high heat and fry the in batches until browned. Crowding them makes them stew.
- 07
Return them all to the pan with the 20 g of , the , the sprigs and the chopped . Fry for 2 minutes.
- 08
Add the and the strained and bubble until almost gone. Remove the stalks, season with the remaining , chop the and stir it in.
- 09
Spoon the onto warm plates, top with the and the remaining .
Notes
- Coarse polenta cooked slowly tastes far better than the instant kind.
- Fry the mushrooms in batches over high heat so they brown rather than steam.
- A few dried porcini give the whole dish a depth that cultivated mushrooms alone cannot.
Nutrition per serving
- Calories
- 530 kcal
- Protein
- 17 g
- Carbs
- 46 g
- Fat
- 31 g
Estimated from the ingredients.
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