Wild Mushroom Polenta | Gennaro Contaldo

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

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

broth

🥗Healthier: vegetable stock

💰Cheaper: water

Vegetable stock enhances flavor without animal products.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and can be more cost-effective.

Remove the skin from the pancetta and cut it into thin slices.

Slice the smoked garlic into small pieces.

Chop 6-8 chili springs.

Slice 10 tomatoes lengthwise.

Heat olive oil in a pan and add the pancetta, cooking for about half a minute.

Add the smoked garlic and chili to the pan.

Pour in some stock and add the sliced tomatoes, along with a little water over the mushrooms.

Add 20 grams of dried porcini mushrooms, seasoning with salt and pepper.

Add button mushrooms, shiitake mushrooms, and oyster mushrooms to the pan.

Pour in a little stock and add a handful of parsley.

Cover the pan and cook for about 10 to 12 minutes, stirring occasionally.

For the polenta, bring 800 milliliters of water to a boil in a separate pot.

Add 200 grams of polenta gradually while stirring to avoid clumping.

Add a pinch of salt and a knob of butter to the polenta as it cooks.

Cook the polenta for about 5 minutes until it thickens.

Remove from heat and stir in 2 tablespoons of grated Parmesan and another knob of butter.

Serve the polenta topped with the mushroom sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens