Jump to Main ContentJump to Primary Navigation

Recipe: Polenta with wild mushrooms

Prep:

Cook:

Serves:

    Polenta, made from boiled cornmeal, is a staple of northern Italy and it can be as versatile as southern Italian pasta.

    It is often served hot like mash, with various toppings such as a good stew or a Bolognese sauce. However, it can also be moulded, then cut into squares and fried or grilled. The latter is the version I propose here, a recipe for polenta crostini served with wild mushrooms — a tasty seasonal delicacy.

    Preparation time 30 min. Serves 4-6 as starter or canapés

    Ingredients
    ● 500g pre-cooked packet polenta (maize meal)
    ● Approximately 2 litres water
    ● 1 tbsp sea salt
    ● 500g chestnut mushrooms or mixed wild mushrooms
    ● 40g dried porcini mushrooms
    ● 1 onion, finely chopped
    ● 2-3 cloves of crushed garlic
    ● Small bunch of fresh flat leaf parsley
    ● Splash of white wine
    ● 6-7 tbsps of extra-virgin olive oil
    ● Salt and freshly ground black pepper to taste

    Method
    ● Cook the polenta according to packet instructions.
    ● Generally, bring 2 litres of water to the boil and add 1 tablespoon of salt per 500g of polenta. Once the water boils, slowly pour in the polenta and stir well with a whisk.
    ● Keep on stirring and cook for 3 minutes. By the end you should have a smooth consistency.
    ● Tip: for extra flavour, you can add some fresh herbs to the polenta while cooking, such as rosemary, sage, basil or thyme.
    ● Once the polenta is cooked, pour it into a large tray or flat surface and spread it so that it is 1 cm (½ inch) in thickness.
    ● Leave to cool and set.
    ● While the polenta cools, cook the mushrooms.
    ● Soak the dried porcini mushrooms in warm water for 10 minutes. Wash and slice the fresh mushrooms.
    ● Heat the oil and the onion in a non-stick frying pan. Leave to turn golden and add the garlic, half the parsley and some salt and pepper.
    ● Add a splash of white wine and after a minute add the fresh mushrooms.
    ● Stir well and after a few minutes add the porcini mushrooms.
    ● Cook for five minutes on a medium-high flame allowing any liquid to evaporate and the mushrooms to turn golden.
    ● Add the rest of the parsley, stir well and turn off the flame.
    ● Cut the set polenta into squares, triangles, rounds or finger sticks. Heat a little olive oil in a frying pan and when hot add the polenta.
    ● Shallow fry each side for a few minutes until golden.
    ● Remove from the pan and place a spoonful of mushrooms on top of each polenta crostino.
    ● Serve as canapés or as a starter.

    Cooking for the soul

    Method
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Recipes

My mother Fortunee’s shakshuka

Fabienne Viner Luzzato

Friday, April 14, 2017

My mother Fortunee’s shakshuka
Recipes

Recipe: Piquant chicken with pickled plum slaw

Denise Phillips

Thursday, December 1, 2016

Recipe: Piquant chicken with pickled plum slaw
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche
Recipes

Recipe: Date & pistachio granola bars

Lisa Roukin

Friday, November 25, 2016

Recipe: Date & pistachio granola bars
Recipes

Pollo alla cacciatora (spicy chicken with rosem...

Silvia Nacamulli

Friday, April 14, 2017

Pollo alla cacciatora (spicy chicken with rosem...
Recipes

Recipe: Grain-free chocolate cake with chocolat...

Lisa Roukin

Thursday, December 1, 2016

Recipe: Grain-free chocolate cake with chocolat...
Recipes

Recipe: Butternut squash & pumpkin curry

Lisa Roukin

Friday, November 25, 2016

Recipe: Butternut squash & pumpkin curry