Polenta with Porcini Mushrooms

If youre preparing a party and want to serve a truly special appetizer, use this recipe that comes from northern Italy. Your guests will surely be speechless.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 350 g Mushrooms, mushrooms, fresh

  • 1 piece Onion, raw

  • 3 spoons Oil, olive

  • 60 g Butter, unsalted

  • 1 can Tomato, pieces - can

  • 0.5 teaspoons Salt, table

  • 1.5 l Water

  • 300 g Koruzni zdrob

  • 60 g Cheese, Parmesan, grated

  • 2 pinch Spices, pepper, black

Steps

  1. Clean the porcini mushrooms and cut them into pieces of any size. Peel the onion and finely chop it. Open the can of tomatoes, pour the tomatoes into a separate bowl, and blend them smoothly with a hand blender.

  2. Place a pan on the stove, heat a little oil and 30 g of raw butter. Add the onion and the chopped mushrooms. Sauté them over high heat for ten minutes, then add the tomatoes. Simmer for another 20 minutes until the liquid evaporates. Once the mushrooms are cooked, season with salt and pepper to taste, and remove the pan from the heat.

  3. Place a pot of salted water on the stove and wait for it to boil. Then gradually add the cornmeal, stirring constantly to avoid lumps. Cook for five minutes. Then stir in 30 g of raw butter and Parmesan.

  4. Pour the still-warm polenta into a round baking dish and top it with the mushroom sauce. Wait for half an hour for the polenta to set. Then cut the polenta into individual slices. Serve on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 77.69 kcal
  • Fat: 3.38 g
    • Saturated Fat: 1.2 g
  • Carbohydrates: 10.1 g
    • Sugars: 0.36 g
  • Protein: 1.64 g
  • Fiber: 1.38 g

Advice

Porcini mushrooms can be replaced with cultivated champignons or other mushrooms. If using dried porcini mushrooms, you only need 25 g. Before starting the preparation, soak them in lukewarm water for ten minutes.