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Polenta with mushrooms

Polenta with mushrooms

Polenta e funghi


25 min.
50 min.


400 gr Molino Riva polenta cornmeal 400 gr
500 gr porcini mushrooms
Parmesan Cheese, to taste
2 cloves of garlic
butter, to taste parsley, to taste
extra virgin olive oil

Fill a pot with a litre and a half of water and put it on the stove. Before the water starts to boil, add a little salt and slowly add the flour, stirring constantly to prevent lumps from forming. Cook for about 30-40 minutes, until the polenta has thickened and can be easily detached from the sides of the pot. Let it cool and in the meantime wash the mushrooms; cut them and brown them in a frying pan with a little olive oil and the garlic cloves. Remove the garlic from the pan and add the chopped parsley and a pinch of salt at the end of cooking. Butter a baking dish and pour the polenta into it, alternating it with layers of grated Parmesan cheese and butter. Cover the last layer with the remaining polenta and add some pieces of butter. Put in the oven for at least 10 minutes and serve the polenta with the mushroom sauce.