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Polenta e funghi (polenta and mushrooms)
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Polenta e funghi (polenta and mushrooms)

Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Corn is often said to be for southern Europe what the potato is for northern Europe. And when other cuisines serve potatoes, rice or bread with their dishes, Venetians serve polenta instead. It goes without saying that Venetians cannot imagine eating certain food without polenta to accompany them.

In fact, the pairing of polenta with a ‘ragout’ of earthy mushrooms has to be one of the glories of Venetian cooking, often served as an appetiser/starter.

Ingredients

  • 500g mixed mushrooms, sliced

  • 2 garlic cloves, bashed

  • A handful of fresh parsley, chopped

  • 2tbsp extra virgin olive oil

  • 25g butter

  • 200g instant polenta

  • 1lt water

  • Salt

  • Pepper

  • Shaved parmesan cheese, to serve (opional)

Directions

  • Heat the oil on a medium-high heat in a frying pan large enough to contain all the mushrooms.
  • When sizzling, add the garlic and cook until golden, then add the mushrooms. Fry over a high heat for 5 mins, tossing them as little as possible to prevent them from burning.
  • When cooked halfway, add the butter, salt and pepper and continue to cook on high for a few more minutes, until succulent and golden. Set aside and keep warm.
  • For the polenta, bring the water to a boil, then add a 1tsp of salt and the polenta, whisking steadily to prevent lumps from forming.
  • Continue to whisk and cook according to package instruction (usually around 5 minutes).
  • Spoon a ‘crater’ of polenta onto a dish and fill with the mushrooms.
  • Top with slices of parmesan cheese, chopped parsley, a drizzle of olive oil and freshly ground salt and pepper to taste.

Notes

  • Traditionally, in Venice you would use white cornmeal, rather than yellow, to accompany most dishes. Yellow cornmeal has a more prominent corn flavour, whilst white cornmeal has a more subtle, delicate flavour, which makes it the perfect accompaniment to any fish, meat and vegetables, to mop up their juices and flavours.
  • Mushrooms should be porcini, although they are not easy to find. Alternatively, mixed mushrooms can be used (but make sure to include champignons, for texture).