Some time ago I was in Italy in the mountains and I was served a dish of warm polenta with wild mushrooms; It was so divine that I never forgot about it.
I have been dying to eat the same dish again and today I made good use of some leftover polenta flour which I had in the cupboard. Now, I could not find wild mushrooms at this time of year so I bought a mixture of fresh mushrooms at my local greengrocers which looked quite interesting.
When I served this dish for dinner hubby instantly remembered that beautiful day in the mountains. For me the story is different because I grew up with polenta and mushrooms as my dad always used to pick up his own mushrooms in the woods and he used to find so many of them that my mum had to freeze bags and bags of chiodini mushrooms! Served with warm polenta they are true comfort food during the cold and dark winter months.
It is up to you which type of polenta flour you want to use. I like stoneground flour which takes about 50 minutes to cook but of course do use the instant one if you are short of time; I do know for experience that outside of Italy it is not always easy to find stoneground polenta flour.
If you want to make this a more filling meal or make a proper dinner out of it this is delicious served with cheese as well.
- Prep Time : 25 minutes
- Yield : 4
Put the water in a large pan and bring to the boil.
Slowly add the cornmeal whilst whisking all the time to avoid the formation of lumps. Add 1 tsp of salt and cook the polenta according to packet instructions.
Clean the mushrooms with a damp cloth or very quickly under running water but do not soak them in the water. Slice the mushrooms leaving just any little ones whole.
In a pan stir fry 2 tbsp of olive oil with the garlic cloves. Remove the garlic. Add the mushrooms and stir fry them for a 3 to 4 minutes until golden. Add the wine and let it evaporate. Add the tomato sauce and the chopped parsley, salt and pepper and cook for 15 minutes until the mushrooms are soft.
Put the warm polenta onto 4 plates, flatten it a little and place the mushrooms in the middle. Serve warm with a drizzle of olive oil and some chunks of parmesan cheese or other cheese of your choice if you like.