← Back to Search Results
Italian
Porcini Polenta

Photo by:
Comments: 0
 

Recipe

Using dried mushrooms guarantees a rich, earthy flavor, which is ideal for serving alongside the subtle-tasting polenta. Good with a mixed green salad as a main course, or a hearty first course.

Yield: Makes 4 servings
Prep time: 5 Mins, Plus 20 Mins For Soaking<Br>
Cooking time: 20 Mins<Br>

Ingredients

For the mushrooms:

  • ½ oz (15g) dried porcini mushrooms
  • 4 tbsp olive oil
  • 1 garlic clove, chopped
  • 1 lb (450g) cremini mushrooms, sliced
  • Salt and freshly ground black pepper
  • 1 rosemary sprig
  • 1 sage sprig
  • 4 thyme sprigs

  • 4 cups water
  • 1 tsp salt
  • 1 1/3 cups instant polenta

Directions

1. Put the dried mushrooms in a heatproof bowl and cover with boiling water. Let stand for 20 minutes. Line a fine sieve with moistened cheesecloth or paper towels. Strain the mushrooms through the sieve, reserving the liquid. Rinse the mushrooms.

2. Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 2–3 minutes until golden. Stir in the cremini mushrooms and thyme, and season with salt and pepper. Add the porcini mushrooms and their soaking liquid, the rosemary, and the sage, and cook, stirring occasionally, until the mushrooms are lightly browned and the liquid has almost completely evaporated.

3. Bring 4 cups water and salt to a boil in a large saucepan over a high heat. Slowly whisk in the polenta. Whisk about 3 minutes more, until the polenta is thick and tender. Season with salt and pepper.

4. Divide the polenta between 4 serving bowls. Spoon the mushrooms on top and serve at once.

Variation: Parmesan Polenta

Omit the mushrooms. When the polenta is tender, stir in 6 tbsp diced butter and ¾ cup freshly grated Parmesan cheese.

Notes

Prepare ahead: The mushrooms can be cooked up to 4 hours in advance and reheated.

Leftovers can be reheated.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

349kcal (17%)
882mg (37%)
44g
6g
17g (26%)
0g
2g (12%)
11g
3g
0mg (0%)
3g
8g
69mg
729mg
1mcg RAE (0%)
0mg (1%)
27mg (3%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
american-masala American Masala
by Suvir Saran
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?