Polenta with Porcini Mushrooms

Polenta with porcini mushrooms is a rich and comforting dish, typical of the autumn cuisine. Here is the recipe:

Ingredients for the Polenta:

• 250 g of cornmeal for polenta
• 1 liter of water or vegetable broth
• Salt to taste

Ingredients for the Topping:

• 300 g of fresh or frozen porcini mushrooms
• 2 cloves of garlic
• Chopped fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste
• Dry white wine (optional)

Preparation of the Polenta:

1. Bring water or broth to a boil in a large pot and slightly salt it.

2. Gradually sprinkle in the cornmeal, stirring vigorously with a whisk to prevent lumps from forming.

3. When the polenta begins to simmer, lower the heat and continue stirring with a wooden spoon for about 40-50 minutes, until it becomes thick and detaches easily from the sides of the pot.

Preparation of the Porcini Mushrooms:

1. Carefully clean the porcini mushrooms and slice them.

2. In a pan, sauté the garlic cloves in extra virgin olive oil until golden then remove them.

3. Add the porcini mushrooms to the pan and cook on medium-high heat until they release their water and start to brown.

4. Season with salt and pepper to taste, and, if desired, deglaze with a bit of white wine and let it evaporate before turning off the heat.

5. Add the chopped fresh parsley and mix well.

To serve, pour the polenta onto a serving dish and spread the porcini mushroom topping over it. Serve immediately while the polenta is still warm and soft. The combination of creamy polenta and flavorful mushrooms is a true delight for the palate. Enjoy your meal!