Fried Polenta with Mushrooms / Italian Recipe for Fritta Con Funghi

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive while still suitable for cooking.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Dried parsley is more economical and has a longer shelf life.

Weigh out the butter and melt it in the pan.

Add 2 tablespoons of flour to the melted butter and stir.

Reduce the heat to 4 on a scale of 1 to 10.

After about 5 minutes, a blonde roux is developed.

Add milk straight from the fridge, no need to scald it.

Add 3/4 teaspoon of salt once the mixture starts to thicken.

Bring the mixture to a simmer for a couple of minutes before stirring in the polenta.

Whisk in the polenta and turn the heat down to 2 on a scale of 1 to 10.

Let it steam for about 1 minute, then turn off the heat and let it cool slightly.

Spoon the polenta into a dish and press it down into the corners for uniform thickness.

Use a flat-bottomed storage container to press it down more and smooth the top with a pallet knife.

Refrigerate the polenta for a couple of hours to chill.

Heat a small skillet and add extra virgin olive oil and crushed garlic to infuse flavor into the oil.

Add the fresh chantrells to the skillet after the garlic starts sizzling.

Sprinkle a pinch of dried rosemary over the mushrooms while cooking.

Cut the chilled polenta into squares for serving.

In the same pan, add more olive oil and cook the polenta squares until golden brown on medium heat.

Transfer the cooked polenta to a platter and grate mozzarella cheese on top to melt from residual heat.

Optionally, add the cooked garlic and chantrells on top of the polenta.

Finish with ribbons of parmesan cheese or break some over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens