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Polenta e funghi is the great autumn comfort dish of northern Italy, a combination born in the valleys of Lombardy, Veneto, and Piedmont where polenta was the staple grain and porcini mushrooms grew in abundance in the surrounding forests. Dried porcini are soaked to release their intensely earthy, woodsy liquor, which is stirred into the polenta along with the soaking water to deepen its flavour. The creamy, slow-stirred polenta is enriched with butter and Parmesan at the finish, while fresh mixed mushrooms are sautéed in olive oil with garlic until golden and fragrant. Together the two elements create a dish of remarkable depth - silky and yielding below, bold and aromatic on top. It is the essence of cucina povera elevated to something truly memorable.
Prep
15 min
Cook
50 min
Total
65 min
Servings
4 srv
Difficulty
Easy
Calories
315 kcal
For 4 serving(s)
Per serving
Cover the dried porcini mushrooms with 250ml of warm water and soak for 20 minutes. Lift out the mushrooms, squeeze dry, and roughly chop. Strain the soaking liquid through a fine sieve and reserve.
In a wide pan, heat the olive oil over medium-high heat. Add the fresh mushrooms in a single layer (cook in batches if needed) and sauté without stirring for 3-4 minutes until golden. Add the rehydrated porcini and the garlic, then pour in the white wine and let it reduce. Add the fresh thyme and season with salt and pepper. Cook for 5 more minutes, then set aside.
Bring 1 litre of salted water to the boil in a large saucepan. Gradually whisk in the polenta in a thin, steady stream to prevent lumps.
Reduce the heat to low and cook the polenta, stirring frequently with a wooden spoon, for 35-40 minutes. Add the strained porcini soaking liquid about halfway through to deepen the flavour.
When the polenta is thick, creamy, and pulls away from the sides of the pan, remove from the heat. Beat in the butter and grated Parmesan until glossy and smooth. Taste and adjust seasoning.
Spoon the polenta into warm bowls or onto a wooden board. Top generously with the sautéed mushrooms and serve immediately.
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