Polenta Con Funghi Recipe
Creamy polenta, roasted groundworks & living cultures mushrooms, caponata, pecorino, fresh herbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Polenta
In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt. Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 30-40 minutes until thick and creamy.
- 2
Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the mixed mushrooms and sauté for 5-7 minutes until they are browned and tender. Stir in chopped fresh herbs.
- 3
Combine and Serve
Once the polenta is cooked, remove it from the heat and stir in half of the pecorino cheese. Serve the creamy polenta topped with sautéed mushrooms and a generous spoonful of caponata. Garnish with the remaining pecorino cheese and fresh herbs.