Polenta with porcini mushrooms

4 servings

30 minutes

Polenta with white mushrooms is a dish infused with the spirit of European cuisine, rooted in Italian traditions. The delicate, velvety polenta serves as an ideal base for the aromatic combination of white mushrooms, garlic, and white wine. The white mushrooms add a forest touch to the dish as they unfold in creamy butter and brown to a golden crust. Garlic adds zest while lemon juice and parsley refresh the flavor. Baked under a layer of Gruyère cheese, it gains a rich texture and a light cheesy crust. This versatile dish is perfect for a cozy family dinner or an elegant meal paired with a glass of white wine. Serve hot and enjoy its deep, warming notes.

Energy value per serving

• Calories: 482.8
• Proteins: 14.2g
• Fats: 32.3g
• Carbohydrates: 30g

Ingredients

• Polenta: 150 g
• Milk: 240 ml
• Water: 240 ml
• Frozen porcini mushrooms: 200 g
• Garlic: 4 clove
• Chopped parsley: 30 g
• Dry white wine: 100 ml
• Sun dried tomatoes: 6 pc
• Butter: 25 g
• Melted butter: 2 tbsp
• Gruyere cheese: 100 g
• Lemon juice: 1 tbsp

Cooking steps

1. Cut the frozen white mushrooms into small cubes. Heat a pan with 2 tablespoons of butter over medium heat, sauté the mushrooms in the buttery foam, and season with salt to taste.

   Required ingredients:

   • Frozen porcini mushrooms: 200 g
   • Butter: 25 g

2. Add minced garlic, sauté while stirring for a minute, pour in 100 ml of white wine, and simmer with finely chopped sun-dried tomatoes for about 5 minutes.

   Required ingredients:

   • Garlic: 4 cloves
   • Dry white wine: 100 ml
   • Sun dried tomatoes: 6 pieces

3. Remove from heat, add finely chopped parsley, lemon juice, and place in a warm spot.

   Required ingredients:

   • Chopped parsley: 30 g
   • Lemon juice: 1 tablespoon

4. Heat a mixture of milk and water in a 1:1 ratio (about 240 ml for 150 grams of polenta) in a saucepan, gradually add the polenta, and cook on low heat, stirring until done.

   Required ingredients:

   • Milk: 240 ml
   • Water: 240 ml
   • Polenta: 150 g

5. Add 25 grams of butter and half grated Gruyère cheese (can be replaced with any other cheese with a strong and rich flavor)

   Required ingredients:

   • Butter: 25 g
   • Gruyere cheese: 100 g

6. When the polenta is ready (it should have a thick porridge consistency), mix it well again, season with salt and pepper to taste, and spread it evenly in a baking dish. Top with mushrooms and sprinkle with grated cheese.

   Required ingredients:

   • Frozen porcini mushrooms: 200 g
   • Gruyere cheese: 100 g

7. Bake for 10 minutes in an oven preheated to 180°C

8. Serve hot