Polenta with porcini mushrooms

Ingredients

• For the polenta

  • 500 g coarse cornmeal
  • 2 l water
  • 2 pinches of salt or as needed

• For the mushrooms

  • 500 g frozen whole porcini mushrooms
  • 4 tbsp extra virgin olive oil
  • 1 clove of garlic
  • Salt and pepper to taste
  • Fresh parsley, chopped

Preparation

In a large pot, bring the water for the polenta to a near boil. Add two pinches of salt, then, whisking constantly, slowly pour in the cornmeal to prevent clumping.

Once the water is boiling and you’ve been whisking for about a minute, the polenta will start to thicken. Reduce the heat to low, stir with a wooden spoon, scraping the bottom and sides of the pot, and cover.

Simmer the polenta for about 40-45 minutes total, or until it’s done.

While the polenta is cooking, prepare the porcini mushrooms. Briefly rinse them under cold running water, drain them thoroughly, and then cut them into your preferred size and shape: diced, sliced, or a combination of both.

In a large skillet, sauté the garlic clove in 4 tablespoons of extra virgin olive oil with a pinch of chopped parsley. When the garlic turns golden, take it out of the skillet and add the porcini mushrooms while they’re still frozen. Season with salt and pepper as desired.

First, cook the mushrooms over high heat to allow the water they release to evaporate. Then, reduce the heat to medium and continue cooking for approximately 15 minutes. To finish, sprinkle with the chopped parsley and cover the pan to keep the mushrooms warm until the polenta is ready.

Serve the hot polenta on a wooden board or individual plates, spooning the sautéed porcini mushrooms over the top.