Polenta with mushrooms

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  • Cold water: 1.5 l
  • Corn flour (polenta): 225 g
  • Porcini or other dried mushrooms, cleaned, arranged and washed: 450 g
  • Olive oil: 4-5 Tablespoons
  • Cloves of garlic chopped finely: 3-4
  • Sea salt and pepper, black milled at the time: to taste.
  • Fresh rosemary, chopped finely: A hand full


Polenta pre-confecionada: you Can buy a version of quick cooking, it takes only 5 minutes to do. In this case, start the revenue from the *.

Traditional version:

Pour cold water in a pan large, heavy-bottomed, preferably copper and take it to the fore very high. When it comes to the boil, sprinkle corn flour with one hand and with the other, go stirring constantly.

After the corn flour have been well mixed with water, reduce the heat to medium and stir with a wooden spoon, until the polenta start peeling off the walls of the pot. This process takes 40-50 minutes. Throw the polenta on a board and smooth using 2 spatulas or wooden spoons. Let it sit for about 5 minutes. Cut it to pieces and serve hot with the mushrooms.

While the polenta is the rest, cut the mushrooms finely. Heat the olive oil and garlic in a large saucepan over a medium heat and sauté for 1 minute, then join the mushrooms.

Stir, season and cover the container. Cook the mushrooms, stirring occasionally. When the mushrooms are cooked, add the rosemary. Cover and let stand for 2 minutes before serving, very hot.

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