Polenta con Funghi Porcini is a traditional Italian dish that consists of polenta (a type of cornmeal porridge) served with a mushroom sauce made from porcini mushrooms. Porcini mushrooms, also known as cep mushrooms, are a type of wild mushroom known for their meaty and nutty flavor. The mushrooms are sautéed with garlic, shallots, and herbs, then simmered in a wine and broth until tender. The polenta is typically cooked by slowly whisking it into boiling water or broth and then left to cook until thickened, then it’s traditionally served as a soft, creamy texture. The polenta is then topped with the mushroom sauce, and it’s often served with grated Parmesan cheese on top. This dish is hearty and comforting and perfect for cold weather.
- 4 cups chicken or beef broth
- 2 cups water
- 1 cup coarse cornmeal
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 lb fresh porcini mushrooms, sliced
- 2 cloves garlic, minced
- 2 shallots, minced
- 1/4 cup dry white wine
- 2 tbsp chopped fresh parsley
- Additional grated Parmesan cheese for serving
- In a large pot, bring the broth and water to a boil. Slowly pour in the cornmeal, whisking constantly to prevent lumps from forming.
- Reduce the heat to low and continue to cook the polenta, stirring frequently, until it becomes thick and pulls away from the sides of the pot, about 30 minutes.
- Stir in the butter, Parmesan cheese, salt, and pepper. Cover and keep warm.
- In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, garlic, and shallots and cook until the mushrooms release their liquid and are tender, about 10 minutes.
- Pour in the wine and cook until it has been reduced by half, about 2 minutes.
- Stir in the parsley and remove from heat.
- To serve, spoon the polenta into bowls and top with the mushroom mixture. Garnish with additional grated Parmesan cheese.
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