Creamy Polenta with Porcini Mushrooms — Polenta con Funghi Porcini Trentina
A Trentino mountain plate of soft yellow polenta topped with fresh porcini sautéed in butter and garlic, finished with grated Trentingrana cheese and parsley for the alpine forest-and-cheese pairing of the Dolomites.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Brush 400g fresh porcini clean, slice 7mm thick. Slice 6 garlic cloves. Finely grate 40g Trentingrana cheese. Finely chop 1/4 cup flat-leaf parsley. Measure all ingredients.
Boil
Bring 600ml water to boil with 1/2 tsp salt. Whisk in 120g polenta in a steady stream, lower heat to medium-low, cook 18 minutes whisking every 3 to 4 minutes until thick, smooth, and pulling from pan sides.
Finish
Beat 20g butter into polenta off the heat, keep warm. While polenta cooks, heat 1/4 cup olive oil and 40g butter in a wide pan over medium-high heat 1 minute until foaming.
Sear
Add porcini slices in a single layer (you may need to work in two batches to avoid crowding), sear 4 minutes without moving until undersides are deeply coloured. Turn and sear another 2 minutes until golden at edges and tender within. Season with 1/2 tsp salt and 1/2 tsp black pepper.
Saute
Reduce heat to medium, add remaining 20g butter and sliced garlic, cook 90 seconds tossing porcini through garlic butter until fragrant—garlic should not brown. Stir half the parsley through off the heat.
Plate
Spoon soft polenta into two warm shallow bowls. Divide porcini and garlic-butter sauce between bowls, scatter grated Trentingrana, remaining parsley, and 1/2 tsp black pepper, drizzle each with 1 tsp extra virgin olive oil, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.