Polenta e Funghi
Soft yellow polenta served with pan-sautéed porcini and wild woodland mushrooms. An autumn mountain classic across the Belluno Dolomites.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Heavy-bottomed pot
- •Wooden spoon
- •Large frying pan
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 11 g
- carbs
- 64 g
- fibre
- 6 g
- protein
- 9 g
- calories
- 390 kcal
Instructions
- 1
Bring the water and fine sea salt to a rolling boil in a heavy-bottomed pot.
- 2
Pour in the coarse cornmeal in a steady stream, whisking constantly to prevent lumps forming.
- 3
Reduce the heat to low and simmer the polenta for 40 minutes, stirring frequently with a wooden spoon.
- 4
Clean the mushrooms gently with a damp cloth and slice them into thick bite-sized pieces.
- 5
Heat the olive oil and half the butter in a large frying pan over medium heat.
- 6
Add the crushed garlic cloves and sizzle until fragrant, then remove and discard the garlic.
- 7
Tip the sliced mushrooms into the pan and fry over medium-high heat for 6 minutes until lightly browned.
- 8
Pour in the white wine and let it bubble vigorously until the liquid has completely evaporated.
- 9
Season the mushrooms with salt and black pepper, then stir in the remaining butter and chopped parsley.
- 10
Ladle the soft polenta onto warm plates and spoon the sautéed mushrooms with their buttery juices over the top.
Chef's tips
Clean fresh mushrooms with a soft brush or damp cloth rather than washing under a tap to keep them from turning soggy. If the polenta thickens too much before it is fully tender, stir in a small ladleful of boiling water.
Ingredient substitutions
- fresh porcini mushrooms → 30g dried porcini rehydrated in warm water, mixed with fresh chestnut mushrooms
- unsalted butter → extra-virgin olive oil to keep the entire dish completely dairy-free
Storage
Store leftover polenta and mushrooms in separate airtight containers in the refrigerator for up to 3 days.
Reheating
Reheat the polenta in a pan with a splash of hot water, and warm the mushrooms gently in a skillet.
Common mistakes to avoid
- •Washing mushrooms in water, which prevents them from caramelising properly in the pan.
- •Dumping the cornmeal into the water too quickly, causing tough lumps to form.
- •Leaving the polenta unattended on high heat, which causes it to catch and burn at the base.
Serving suggestions
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