Creamy Polenta and Wild Mushroom Sauce

A comforting northern Italian traditional recipe. Polenta is very similar to grits; the main difference is the variety of corn used (Flint versus Dent) and how the meal is grinded. Polenta is coarser and has a more toothsome texture.

Yield: serves 4

Prep time: 10 minutes

Cooking time: 25 minutes



For the Polenta

Butter, 7 tablespoons / 3 ½ ounces

Broth, hot 1 quart

Sea salt, 2 teaspoons

Parmiggiano Regginao cheese, 4 ounces grated

Polenta corn flour, 1 jar (1 pounds) Polenta by Mariangela Prunotto


For the wild mushroom sauce

White onion, 1 diced

White wine, 2 tablespoons

Wild mushrooms, 1 jar Wild Mushrooms by Mariangela Prunotto

Fresh Thyme, 2 tablespoons chopped

Salt and black pepper, to taste


Utensils needed

Pot and pan, whisk



Bring the broth to boil in a pot, add sea salt. Gradually whisk in the polenta flour, reduce the heat to low and cook for about 15 minutes or until mixture thickens and the polenta is cooked through. Stir frequently. In a separate pan, while cooking the polenta, melt a third of the butter and add onion. Once the butter is absorbed, add a splash of white wine. Once evaporated add your mushrooms (can leave them whole or chop them). Add thyme, salt and pepper. When the polenta is cooked add the remaining butter and cheese, stir well. Serve a ladle of polenta with some mushroom sauce over the top.

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