Polenta e Funghi (Creamy Polenta with Garlicky Mushrooms)
Local name: Polenta e funghi
In short: Soft, creamy polenta topped with mushrooms sautéed in garlic, parsley and white wine. A warming northern Italian supper made from inexpensive ingredients. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 55 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Polenta is the cornmeal porridge of northern Italy, once the daily bread of mountain and farm kitchens and still a favorite in winter. Cooked slowly with salt and stirred until thick and creamy, it is a soft bed for anything with sauce: stews, sausages, cheese or, as here, garlicky mushrooms. Wild mushrooms are traditional; a mix of cultivated ones works well. The cooking is slow rather than difficult, so stir often and be patient.
Instructions
- Bring the water and salt to a boil in a large heavy pot. Reduce to a steady simmer and pour in the cornmeal in a thin stream, whisking constantly to avoid lumps.
- Switch to a wooden spoon and cook on low heat, stirring every few minutes, for 45 to 50 minutes. The polenta is ready when it is thick, smooth and pulls away from the sides of the pot. Add a splash of hot water if it gets too stiff.
- While the polenta cooks, heat half the oil in a large wide pan over high heat. Add half the mushrooms and cook for 5 to 6 minutes, without stirring much, until golden. Move them to a plate and repeat with the remaining oil and mushrooms.
- Return all the mushrooms to the pan, add the garlic and cook for 1 minute. Pour in the wine and let it bubble until nearly gone, then season with salt and pepper and stir in the parsley.
- Stir the butter into the polenta and taste for salt. Spoon the polenta into warm bowls, top with the mushrooms and their juices and add Parmigiano Reggiano if using.
Tips
- Instant polenta cooks in 5 minutes. It gives a creamy result, though with less corn flavor. Follow the packet and use the same quantity of mushrooms.
- Pour leftover polenta into a greased tray and chill until firm. Cut it into slices and grill or pan-fry them until crisp for another meal.
Questions and answers
How do I avoid lumps in polenta?
Pour the cornmeal into simmering water in a thin stream while whisking steadily. Once it thickens, switch to a wooden spoon and stir often.
Can I make polenta ahead?
Yes. Keep it warm for an hour in a covered pot, loosened with hot water, or cool it into a block and slice it for frying. Reheat soft polenta with a splash of milk or water.
Is polenta gluten-free?
Cornmeal is naturally gluten-free, but check the packet for cross-contamination warnings if you need to avoid gluten strictly.
How long does it take to make Polenta e Funghi (Creamy Polenta with Garlicky Mushrooms)?
About 1 h 5 min in total: 10 min of preparation and 55 min of cooking.
How many calories are in Polenta e Funghi (Creamy Polenta with Garlicky Mushrooms)?
About 420 kcal per serving, with 10 g of protein, 54 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 54 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
