Polenta with Mushrooms

Creamy polenta is common in the mountains of Northern Italy. It’s a warming main or side dish.  In Valle d’Aosta, polenta it is traditionally made with Fontina cheese.

Prep Time: 20 min    Cook Time: 15-20 minutes

WHAT YOU NEED:

8 oz. (1/2 lb.) fresh wild mushrooms, cleaned, tough parts removed (eg, porcini, chanterelle)*

1 Tbsp. butter, melted

1 Tbsp. olive oil

4 cups vegetable or chicken bouillon

1 cup dry medium- or coarse-grind yellow cornmeal (See Tips)

1 cup shredded Fontina or Gruyere cheese (about 4 oz.)

1 Tbsp. chopped fresh oregano (or 1 tsp. dried)

1 Tbsp. chopped fresh Italian parsley (or 1 tsp. dried)

½ tsp. freshly ground black pepper

*If mushrooms are large, slice or chop into ½” pieces before sautéing

MAKING IT:

Heat butter and olive oil in a frying pan; add the mushrooms and sauté until tender. Set mushrooms aside.

In a large sauce pot, heat bouillon to a rolling boil.  Add cornmeal to boiling liquid in a slow steady stream, while whisking constantly.  Once all the cornmeal is added, continue to stir with a wooden spoon for about 20 minutes or until polenta thickens to consistency of oatmeal. Stir in cheese, herbs and black pepper.

Spoon polenta onto a serving platter or bowl. Top polenta with sauteed mushrooms and garnish with additional herbs if desired. Serve immediately. Makes about 4 – 6 servings.

TIPS:

For this recipe, use a medium- or coarse-grind cornmeal (not quick-cooking/instant); label often will say “polenta” (eg, Bob’s Red Mill Yellow Corn Polenta or Goya Coarse Yellow Cornmeal).

Dry mushrooms that are hydrated can be used in place of fresh. Follow package directions for how to hydrate and amounts needed to equal ½ lb. fresh mushrooms.

Leftover polenta will thicken up quite a bit (be sure to refrigerate the leftovers), but tastes great when pan-fried in a bit of olive oil for a crispy snack.