PASTICCIO DI FUNGHI POLENTA FORMAGGIO polenta con funghi porcini e formaggio

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Bring 1 liter of water to a boil with a pinch of salt.

Once boiling, lower the heat and gradually add 250 g of polenta bramata while stirring with a whisk.

Stir for one minute, then cover and let it cook on low heat for 30-40 minutes.

Clean the funghi porcini, washing them without soaking them in water, and slice them into 2-3 mm thick pieces.

In a large pan over medium-high heat, add 2 tablespoons of oil and 1 crushed clove of garlic.

Add the sliced funghi, season with salt and pepper, and cook on high heat, stirring often for 10 minutes.

Remove from heat, add less than half a glass of cold water and some chopped parsley.

Once the polenta is cooked, stir it; if it seems too dry, add a ladle of hot water and mix well. Optionally, stir in a knob of butter.

In a serving dish, place a generous amount of polenta in the center, top with pieces of your preferred cheese (gorgonzola or bitto or fontina), and sprinkle with grana.

Bake in the oven at 200 degrees Celsius for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens