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Gratinated Terrines of Polenta and Porcini Mushrooms

17/11/2023

The gratinated terrine of polenta and porcini mushrooms is a delicious dish that brings with it the full flavor of autumn woods. Here is the recipe:

Ingredients

  • 250 g of instant polenta
  • 1 L of water
  • Salt, to taste
  • 300 g of fresh or rehydrated porcini mushrooms (if using dried, soak in warm water for 20 minutes)
  • 2 cloves of garlic
  • Chopped fresh parsley, to taste
  • Extra virgin olive oil, to taste
  • 100 g of grated cheese (Parmesan or pecorino)
  • 200 ml of cooking cream
  • Butter, to taste
  • Ground black pepper, to taste

Preparation

  1. Bring the salted water to a boil and gradually pour in the polenta, stirring continuously to avoid lumps. Cook according to the package instructions until the polenta is thick and then spread it on a tray lightly greased with oil, forming a layer about 1 cm thick. Let cool.

  2. In the meantime, carefully clean the porcini mushrooms, slice them and sauté in a pan with a drizzle of oil and the crushed garlic cloves. Once golden, remove the garlic, add the chopped parsley, and season with salt and pepper.

  3. Preheat the oven to broiling temperature (about 220 °C).

  4. Once the polenta has cooled, use a glass or a cookie cutter to cut out circles.

  5. In a buttered baking dish, arrange a layer of polenta, then a layer of porcini mushrooms, and sprinkle with grated cheese. Overlap another layer of polenta, more mushrooms and grated cheese until all ingredients are used up.

  6. Pour the cooking cream over the layers and add a final sprinkle of grated cheese.

  7. Place the terrine in the oven and let it gratinate until the surface becomes golden and crispy.

  8. Remove the terrine from the oven and let it rest for a couple of minutes before serving.

Fun Fact

This terrine is a versatile dish, great to serve as an appetizer or as a main course, very rich and hearty. Polenta is a staple of Northern Italian cuisine, and combining it with porcini mushrooms enhances its flavor. Depending on the season and availability, porcini mushrooms can be substituted with other types of mushrooms. Moreover, if you want an even more flavorful note, you can add some taleggio or fontina cheese between the layers of polenta and mushrooms.

Gratinated Terrines of Polenta and Porcini Mushrooms