Polenta di Storo con Funghi
A rich mountain dish of coarse, deep-yellow Storo cornmeal polenta served hot alongside wild and cultivated forest mushrooms stewed with butter, garlic, and parsley.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 440 kcal
Equipment
- •Heavy-bottomed pot or copper paiolo
- •Wooden polenta stick or sturdy spoon
- •Large frying pan
- •Whisk
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 16 g
- carbs
- 65 g
- fibre
- 7 g
- protein
- 10 g
- calories
- 440 kcal
Instructions
- 1
Bring the water to a rolling boil in a heavy-bottomed pot with one teaspoon of salt.
- 2
Pour the Storo flour into the boiling water in a steady stream while whisking vigorously to prevent lumps.
- 3
Switch to a sturdy wooden spoon once the polenta begins to thicken.
- 4
Lower the heat to gentle and cook for 45 minutes, stirring frequently to prevent sticking.
- 5
Melt half the butter with the olive oil in a wide frying pan over medium heat.
- 6
Add the crushed garlic cloves and sizzle gently until fragrant without browning.
- 7
Add the sliced mushrooms and cook over high heat until their released liquid evaporates.
- 8
Season the mushrooms with salt and pepper, then stir in the remaining butter and chopped parsley.
- 9
Fold the grated Trentingrana into the polenta if using, then remove the pot from the heat.
- 10
Spoon the soft golden polenta onto warm plates and spoon the sautéed mushrooms directly over the top.
Chef's tips
True Storo cornmeal is coarse and dense, requiring at least 45 minutes of slow cooking to fully hydrate and release its nutty sweetness. Wipe mushrooms clean with a damp cloth instead of washing them under running water so they brown properly rather than boil in their own moisture.
Ingredient substitutions
- Storo polenta flour (farina gialla di Storo) → coarse bramata polenta flour
- Trentingrana cheese → Parmigiano-Reggiano or Grana Padano
- fresh wild mushrooms → cultivated brown chestnut mushrooms with 20g rehydrated dried porcini
Storage
Store leftover polenta and mushrooms separately in airtight containers in the refrigerator for up to 3 days.
Reheating
Reheat the polenta in a saucepan with a splash of milk or water over low heat, or slice it cold and pan-fry in butter until crisp.
Common mistakes to avoid
- •Adding the cornmeal all at once, which creates stubborn flour lumps that will not cook evenly.
- •Washing the fresh mushrooms in water, which makes them soggy and prevents proper caramelisation.
- •Under-cooking the polenta, which leaves the coarse flint cornmeal gritty and difficult to digest.
Serving suggestions
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