in Italy

Polenta with mushrooms

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Ingredients for 4 servings:

  • 1 onion(s), diced
  • 4 tbsp oil
  • 750 ml meat broth
  • 125 g corn semolina
  • 300 g mushrooms (champignons, chanterelles or porcini mushrooms), finely chopped
  • salt and pepper
  • 2 tbsp mascarpone
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Heat 2 tablespoons of oil in a saucepan and sauté the onions. Add the meat broth, bring to a boil, and stir in the cornmeal. Cook over low heat, stirring occasionally, for about 15 minutes. Remove from the heat and cover. Let stand for 10 minutes. Meanwhile, heat the remaining oil in a pan and briefly fry the mushrooms, seasoning with salt and pepper. Stir the mascarpone into the polenta and season with salt and cayenne pepper. Transfer the polenta to a plate and arrange the mushrooms on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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