Polenta with Mushrooms

17/11/2023

Polenta with mushrooms is a delicious and comforting dish, perfect for colder days. Here’s how to prepare it with an Italian touch.

Ingredients

250 g of instant polenta
1 L of water
Salt to taste
300 g of mushrooms (porcini, champignon, or mixed)
2 cloves of garlic
Chopped fresh parsley
4 tablespoons of extra virgin olive oil
Black pepper
50 g of butter
50 g of grated Parmesan cheese (optional)

Preparation

In a large pot, bring the salted water to a boil. Gradually sprinkle in the polenta, stirring continuously to avoid the formation of lumps. Lower the heat and continue stirring until the polenta becomes thick and easily pulls away from the sides of the pot, about 30-40 minutes.
Meanwhile, clean the mushrooms by removing any earthen parts or damage and slice them or cut into pieces, depending on your preference.
In a frying pan, sauté the garlic cloves in the extra virgin olive oil until they turn golden, then remove them. Add the mushrooms to the pan and sauté them over medium-high heat until they have lost all their water and begin to brown.
Season the mushrooms with salt, black pepper, and chopped fresh parsley. Depending on the type of mushroom and your personal preferences, you can add a splash of white wine and let it evaporate to intensify the flavors.
Once the polenta is ready, remove it from the heat and, if desired, incorporate the butter and grated Parmesan cheese, stirring until you achieve a creamy and smooth consistency.
Serve the polenta hot on plates and top with the sautéed mushrooms. If you wish, you can add an additional touch of chopped parsley and a drizzle of raw extra virgin olive oil.

A curiosity: in Italy, polenta is often associated with the northern regions, in particular Lombardy, Veneto, and Piedmont, where it is considered comfort food during the cold months. Each region has its variations and favorite pairings, but polenta with mushrooms is a combination loved almost everywhere for its rustic and authentic flavor.