Name: Polenta con Funghi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: ¾ cup Polenta, coarse cornmeal style; 3 cup Water, for cooking polenta; ¾ tsp Salt, divided; 2 tbsp Unsalted Butter, divided; ⅓ cup Parmesan Cheese, finely grated; 1 tbsp Olive Oil; 1½ cup Mushroom, sliced; 2 clove Garlic, finely chopped; ½ tsp Ground Black Pepper

40 mintotal

Prep 10 min · Cook 30 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; whisk polenta into boiling water slowly, then stir often as it thickens.

Method

Bring the measured water to a boil with part of the measured salt.
Slowly whisk in the polenta so lumps do not form.
Cook on low heat, stirring often, until the polenta becomes thick and creamy.
Stir in half the butter and Parmesan Cheese. Keep warm.
Heat olive oil and the remaining butter in a pan. Add mushrooms and cook until browned at the edges.
Add garlic, remaining salt, and black pepper powder. Cook briefly until fragrant.
Spoon the creamy polenta into bowls and top with the sautéed mushrooms.
Serve hot while the polenta is soft and flowing.

How to tell it's done

The polenta should be creamy and soft, while the mushrooms should be browned and juicy.

Getting it right

Tip

Add polenta gradually while whisking; this prevents lumps and gives a smoother texture.

What to serve it with

Serve as a comforting vegetarian main or as a side with roasted vegetables.

Common mistakes

The polenta forms lumps or sets too stiff.: Whisk the polenta in gradually and keep it soft with a splash of hot water before serving.

Substitutions

Use coarse cornmeal only if Polenta is unavailable; cooking time may vary.
Add more hot water if the polenta thickens too much before serving.
For a lighter version, reduce butter slightly, but the dish will be less creamy.

Storing and reheating

Refrigerate polenta and mushrooms separately for up to 3 days. Reheat polenta with water or milk until soft; freezing is not recommended.

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