Polenta with porcini mushrooms

Side Dishes




25 min


75 min


6 persone


  • Yellow corn meal 2-1/2 cups
  • Asiago Food dried porcini mushrooms 1 1/4 oz.
  • Small onion 1
  • Grated parmesan cheese to taste
  • Salt to taste

Wash the mushrooms and allow them to become tender again by soaking them in hot water for about an hour.

Sauté chopped onion and mushrooms in a little olive oil over a medium flame.

Add a pinch of salt and simmer for about 25-30 minutes.

Boil about 5 cups of water and add salt. Slowly pour in the polenta flour and stir continually using a wooden spoon. Cook for about 45 minutes. Once thoroughly cooked, pour the mixture onto a flat plate and let sit for a few minutes.

Cut into slices and top with mushroom sauce.