Polenta with mushrooms is a rustic and popular dish, originating from northern Italian cuisine. Polenta, prepared with corn flour cooked in water or broth until it reaches a soft and creamy consistency, is a versatile food that pairs perfectly with the richness of mushrooms. The latter, which can vary from Apulian cardoncelli or porcini mushrooms to champignons, are often sautéed with garlic, parsley and extra virgin olive oil, enhancing their earthy flavour.

Traditionally, this dish was consumed as a substantial food by farmers, especially during the cold months when the body required caloric and energy-rich foods. Today, polenta with mushrooms represents a refined culinary choice, found on the menus of typical restaurants and in homes where you want to evoke the authentic flavors of the land. The variability of the mushrooms used can transform the dish into a truly seasonal gastronomic experience.

The preparation of polenta with mushrooms requires dedication and knowledge of the raw materials. The choice of corn flour, both yellow and white, helps to define the flavor and consistency of the dish. Likewise, the selection of mushrooms, fresh or dried, depends on the season and local availability. Modern cuisine sometimes enriches the dish with additional ingredients such as melted cheeses or aromatic herbs, creating new interpretations of a timeless classic.

Basic preparation Polenta with mushrooms

The basic preparation of polenta with mushrooms focuses on optimal cooking of both polenta and mushrooms to ensure a dish with a perfect texture and harmonious flavor.

Cooking polenta

1. Main ingredients:
   • Water: 1.2 litres
   • Craved polenta: 250 grams
   • Salt: a pinch
2. Steps:
   • Bring water to a boil in a large pot and add salt.
   • Pour in the desired polenta, stirring continuously with a whisk to avoid the formation of lumps.
   • Lower the heat and continue cooking for approximately 40-50 minutes, stirring frequently with a wooden spoon.

Preparation of mushrooms

1. Main ingredients:
   • Fresh mushrooms: 500 grams
   • Garlic: 1 clove
   • Fresh parsley: to taste (just enough)
   • Olive oil: 3 tbsp
2. Steps:
   • Clean the mushrooms gently with a damp cloth or soft brush and slice them.
   • In a pan, heat the olive oil and fry the garlic until golden brown.
   • Add the mushrooms to the pan and sauté over medium-high heat until they are nicely browned and the water has evaporated.
   • Add the chopped parsley

Serve the polenta with the mushrooms on top

If you liked your grandmother’s recipe for polenta with mushrooms from Cucina Geek, also try the pasta with mushrooms, the risotto with mushrooms, the turkey roulade with mushrooms and for polenta lovers you will surely like the sgagliozze recipe , that is, fried polenta.

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