Entree: Italy – Trentino-Alto Adige – Polenta e Funghi (Creamy cornmeal polenta served with sautéed wild mushrooms)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 cup (160 g) coarse cornmeal (polenta)
- 4 cups (960 ml) low-sodium vegetable or chicken stock
- 1 cup (240 ml) whole milk
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
- 12 oz (340 g) mixed mushrooms (porcini, cremini, chanterelle), cleaned and sliced
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter for sautéing mushrooms
- 1 small shallot, finely chopped (about 30 g)
- 2 cloves (approx. 6 g) garlic, minced
- 1 tbsp (15 ml) dry white wine (optional)
- 1/4 cup (15 g) fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Bring the stock and milk to a gentle boil in a heavy saucepan. Slowly whisk in the cornmeal in a steady stream, reduce heat to low and cook, stirring frequently, until thick and creamy, about 25–30 minutes. Stir in 2 tbsp (28 g) butter and the Parmigiano-Reggiano; season with salt and pepper. Keep warm.
2. While polenta cooks, reheat a large skillet over medium-high heat and add 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter. Add the chopped shallot and sauté until translucent, about 2 minutes.
3. Add the sliced mushrooms and cook without stirring for 2–3 minutes to let them brown, then stir and continue cooking until tender and most liquid has evaporated, about 6–8 minutes total.
4. Add the minced garlic and cook 30 seconds more, then deglaze with 1 tbsp (15 ml) dry white wine if using. Stir in chopped parsley and season with salt and freshly ground black pepper to taste.
5. Spoon the creamy polenta onto warmed plates or a serving platter and top with the sautéed mushrooms. Finish with an extra sprinkle of grated Parmigiano-Reggiano and a drizzle of olive oil if desired. Serve immediately.