Creamy Polenta and Wild Mushroom Sauce Set



  • Content: White Polenta, Wild Mushrooms

    A great gift for the home cook, 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
    White Polenta corn flour, 1 bag Polenta Bianca by Molino Rossetto

    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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