Arancini with polenta and mushrooms

Arancini with polenta and mushrooms are a fascinating variant of the classic Sicilian arancino, which is normally filled with rice. This version takes advantage of the creaminess of polenta paired with the earthy flavor of mushrooms. A fusion between Sicilian cuisine and the traditional cooking of Northern Italy.

Ingredients

• 250 g of instant polenta
• 1 L of vegetable broth or water
• 300 g of fresh mushrooms (porcini or champignon)
• 1 clove of garlic
• Fresh parsley, chopped
• 100 g of grated cheese (Parmesan or similar)
• 2 eggs
• Breadcrumbs as needed
• Flour as needed for breading
• Oil for frying
• Salt and pepper

Preparation

1. Prepare the polenta as indicated on the package, using either vegetable broth or water. Once ready, allow it to cool and set.
2. Meanwhile, clean and slice the mushrooms. In a pan, sauté a clove of garlic in a little oil, then add the mushrooms and cook them until they are golden. Season with salt, pepper, and sprinkle with chopped parsley.
3. Once the polenta is cold and solid, take a portion and flatten it in your hand. Place some mushrooms and some of the grated cheese in the center. Close the polenta around the filling to form a ball.
4. Coat the balls first in flour, then in beaten egg, and finally in breadcrumbs.
5. Fry the arancini in hot oil until they are golden and crispy on all sides.
6. Drain them on paper towels to remove excess oil.

Serve hot, perhaps accompanied by a touch of mushroom sauce as an additional garnish.

Curiosity

Arancini, whose name comes from the golden color they take on in frying that resembles that of oranges, are one of the most beloved street foods in Sicily. This version with polenta and mushrooms is an example of how traditional recipes can be reinvented and adapted by using typical ingredients from other Italian regions.