Polenta with mushrooms

How to prepare polenta with mushrooms, a great classic of autumn dishes. Here are the ingredients and the step-by-step recipe!

First autumn, then winter. Two seasons that, as much as they may please you with their colors and unique atmospheres, bring only one desire: comfort food . Polenta with mushrooms rightfully falls into this category although it is a simple and simple dish to prepare.

Typical above all of the mountainous regions of Northern Italy, polenta and mushrooms has gradually conquered the whole country with its simple goodness. Preparing polenta takes time (unless you use instant polenta) but the result is something unique, rustic and enveloping. As for the mushrooms, you can use the ones you prefer, fresh or frozen. It goes without saying that polenta with porcini mushrooms is the best ever!

How to prepare the polenta with mushrooms recipe

1. Precisely because of the long cooking times, the first step is to cook the polenta . You will then have plenty of time to dedicate yourself to cleaning and cooking the mushrooms, thus optimizing time. Bring a large pot of water to the boil , adding 2 teaspoons of coarse salt to the boil.
2. Slowly pour in the flour, mixing with a whisk to prevent lumps from forming. As soon as it starts to simmer, lower the heat so that it just boils. If necessary, cover with a splash guard. Let the polenta cook for an hour , stirring occasionally.
3. In the meantime, clean the mushrooms . As mentioned, you can use whatever you prefer, even champignons for a very economical version. In all cases, remove the final part of the stem and any residual soil using a damp cloth. Then cut them into slices.
4. In a pan, melt the butter with the garlic clove, then add the mushrooms and brown them over a medium-high heat.
5. Add the white wine (you can also omit the step), add a pinch of salt and cook for 15-20 minutes.
6. Once ready, remove the garlic and flavor with fresh chopped parsley. Keep them warm .
7. Divide the polenta between plates and complete with the mushrooms, placing them on top with their sauce.

You can give the recipe an extra edge by completing it with a sprinkling of grated parmesan . We recommend it!

This dish can also be made with frozen mushrooms (500 grams). The procedure is the same except for cleaning which is not necessary. Furthermore, it is also possible to prepare a tomato sauce by adding 200 ml of puree or 1 tablespoon of double concentrate dissolved in a glass of water to the mushrooms. Last variant, the yellow polenta can be replaced with the rustic polenta taragna , made with a part of buckwheat flour.

Conservation

Polenta with mushrooms is good freshly made but if you have leftovers you can cut it into slices and grill it to obtain polenta croutons on which to then arrange the mushrooms and stringy cheese. Alternatively, those with a sweet tooth can try their hand at fried polenta , ideal for aperitifs!

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