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Polenta with mushrooms: the recipe for a hot and hearty dish

Polenta with mushrooms: the recipe for a hot and hearty dish


Corn flour with porcini mushrooms

extra virgin olive oil

There polenta with mushrooms it is a great classic of the cold season. A savory and invigorating comfort dish, prepared with a few simple ingredients, perfect to bring to the table for the lunch on Sunday or for a cena thrive in the company of friends.

Here the cornmeal, mixed with the porcini mushrooms buckets crushed, it is poured in rain, as from school, in lightly salted boiling water. Once ready, it is distributed still steaming in individual bowls and then seasoned with the mushrooms, previously sautéed in a pan with a drizzle of oil, garlic and a handful of chopped parsley: the result will be a tasty and fragrant dish. , ideal for consuming alone or enriching oneself, for a single dish hearty and nutritious, with ribs, crumbled sausages or diced cheese.

In this recipe, we opted for the mushroom, easier to find but, depending on the season, you can replace them with cloves, cockerels, chanterelles or another variety of mushrooms: fresh, to be cleaned on the spot, or frozen, ready to pour into the pot. If you prefer, you can also use dried porcini mushrooms for the sauce: just soak them for about twenty minutes in lukewarm water and then press them carefully before adding them to the rest of the ingredients.

Find out how to make polenta with mushrooms by following the step-by-step procedure and tips. If you liked this recipe, also try the mushroom and polenta tart or the polenta and mushroom log.

How to prepare polenta with mushrooms

Brown the garlic cloves in a non-stick pan with a drizzle of oil 1.

Add button mushrooms 2previously peeled and cut into slices.

Salt and cook over medium heat for about 15 minutes 3.

At this point, remove from the heat, flavor with a few tablespoons of chopped parsley 4 and keep warm.

Pour the water into a saucepan and bring to a boil; add a pinch of salt and add the cornmeal to the porcini mushrooms 5.

Stir continuously with a whisk to avoid the formation of lumps 6and cook for about 20 minutes or until the polenta has the right density.

Once ready, divide the polenta on individual plates and season with the sautéed mushrooms 7.

Decorate with a little chopped parsley 8.

Bring mushroom polenta to the table 9 and serve well.


We have chosen to prepare the polenta in the traditional way but, if you prefer, for a dish ready in a few minutes, you can opt for the instant baking flour.

For a richer result, just before turning off the heat, you can stir in 50 g of cornmeal donkey in small pieces or you can add a drop of extra virgin olive oil which, in addition to making the final product smoother and more velvety, will prevent the formation of lumps.

Recommendations: what to combine with polenta with mushrooms

Mushroom polenta goes perfectly with blue cheeses and spun pasta. If you wish, you can add cubes of emmental, smoked provola or taleggio to the preparation which, melting with the heat, will make the dish very delicious, or you can sprinkle the surface with a gorgonzola fondue.

If you want, you can also try one gravy version and prepare a mixed mushroom ragù: simply sauté a mixture of herbs over the heat, then pour the sliced ​​mushrooms into the pan, then add the tomato puree and let everything cook gently until obtain a well-measured sauce.


Mushroom polenta can be stored in the refrigerator, in an airtight container, for A day maximum. If it was for you move forward you can spread a little unseasoned polenta on a lightly oiled baking sheet, keep it in the refrigerator, even 2-3 days, then grill it as you wish on a hot plate: this way you will obtain a crispy snack, taste instead of bread or at aperitif time.

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