Polenta Cremosa con Funghi Trifolati
Northern Italian rustic comfort: slow-stirred, creamy yellow polenta enriched with butter and Parmigiano, crowned with a rich ragù of wild mushrooms sautéed with garlic and herbs.
Ingredients
- • 250g coarse Bramata yellow cornmeal polenta
- • 1 litre water and 250ml milk, with 1 tsp salt
- • 50g butter and 60g Parmigiano Reggiano, grated
- • Topping: 500g mixed wild mushrooms, 3 tbsp olive oil, 2 cloves garlic minced, 60ml white wine, 2 tbsp parsley chopped, salt and pepper
Preparation Steps
Bring water, milk, and salt to a boil. Rain in polenta in a steady stream while whisking continuously to prevent lumps. Reduce heat to lowest simmer and cook, stirring frequently with a wooden spoon, for 40-45 minutes until thick, smooth, and pulling away from sides.
Beat butter and grated Parmigiano Reggiano into the hot polenta until silky, glossy, and creamy.
In a large skillet, heat olive oil over high heat. Sear wild mushrooms for 4 minutes until browned. Add garlic, cook 1 minute, deglaze with white wine, and simmer until reduced. Finish with salt, pepper, and chopped parsley.
Spoon warm creamy polenta into wide shallow bowls and ladle the glistening garlic wild mushrooms over the centre.