Polenta e Funghi (Polenta with Mushrooms)

• 1 1/2 cups coarse cornmeal
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Bring 4 cups water and 1 teaspoon salt to a boil in a medium saucepan.
2. 2 Slowly whisk in the cornmeal, reduce heat to low, and cook, stirring frequently, until thickened, about 20 minutes.
3. 3 In another pan, heat olive oil over medium heat. Add mushrooms, garlic, and thyme; sauté until mushrooms are golden and tender, about 8-10 minutes.
4. 4 While the mushrooms cook, stir Parmesan, milk, and butter into the polenta until smooth and creamy.
5. 5 Season the polenta with salt and pepper to taste.
6. 6 Serve the polenta in bowls, topped with the mushroom mixture and a sprinkle of fresh parsley.

Equipment

• Medium saucepan
• Skillet
• Whisk

Variations

• Add cooked sausage for a meaty twist.
• Stir in a splash of truffle oil for an indulgent treat.

Substitutions

• If you don’t have Parmesan, use any hard grating cheese like Pecorino Romano or aged cheddar.

Pairings

• A glass of Chianti or Pinot Noir complements this dish beautifully.

Nutrition

Tips

• For extra creaminess, let the polenta rest for 5 minutes before serving.
• Use a mix of mushroom varieties for more flavor complexity.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or water to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a bit of milk.

Serving Suggestions

• Pair with a simple green salad or roasted vegetables for a complete meal.

FAQ