Polenta with Mushrooms | Kitchen on the Cliff with Giovanna Bellia LaMarca

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is often less expensive.

Slice the mushrooms thinly, about half an inch, and chop the stems to add them as well.

Soak dried mushrooms in boiling water for 20 minutes, then rinse and slice, discarding the stems.

In a skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

Add a whole onion, quartered and coarsely chopped, to the skillet and wilt it without browning.

Chop Italian flat leaf parsley and add it to the skillet.

Add the soaked dried mushrooms to the skillet and season with salt.

Add the fresh mushrooms to the skillet, sprinkle with more salt, and cook for 15 minutes, stirring occasionally.

Strain and add some of the reserved mushroom soaking water to the skillet.

Meanwhile, bring water to a boil in a pot and add a good amount of salt.

Sprinkle polenta into the boiling water while whisking with two hands to avoid lumps.

Once back to a boil, lower the heat and stir constantly for about 40 minutes, making sure nothing sticks to the bottom or sides of the pot.

Once the mushrooms are cooked and there's no liquid left, add heavy cream to the skillet and bring to a boil to heat through.

Serve the polenta topped with the mushroom mixture and garnish with Italian flat leaf parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens