Heirloom Polenta, Mushrooms, Pecorino Romano Recipe

Name: Osteria Savio Volpes Heirloom Polenta, Mushrooms, Pecorino Romano Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cups Heirloom cornmeal; 4 cups Water; 1 tsp Salt; 2 tbs Butter; 1 cup Pecorino Romano cheese; 8 oz Mixed mushrooms (e.g., cremini, shiitake, oyster); 2 tbs Olive oil; 2 cloves Garlic, minced; 1 tbs Fresh thyme, chopped; to taste Salt; to taste Black pepper

Inspired by Osteria Savio Volpe

Time45m

Serves4

Indulge in our creamy heirloom polenta, perfectly cooked to a velvety texture and enriched with earthy mushrooms. Topped with a generous shaving of aged pecorino romano, this dish combines rustic charm with gourmet flair, creating a delightful harmony of flavors that will transport your taste buds to the Italian countryside.

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Ingredients

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Polenta

1 cups Heirloom cornmeal

4 cups Water

1 tsp Celtic sea salt

2 tbs Butter

1 cup Pecorino Romano cheese

Mushrooms

8 oz Mixed mushrooms (e.g., cremini, shiitake, oyster)

2 tbs olive oil

2 cloves Garlic, minced

1 tbs Fresh thyme, chopped

to taste Celtic sea salt

to taste black pepper

Method

Preparing Polenta

Cook the Polenta

In a large saucepan, bring the water and salt to a boil. Gradually whisk in the heirloom cornmeal, reducing the heat to low. Cook for about 20-30 minutes, stirring frequently until thickened.

Finish the Polenta

Remove from heat and stir in the butter and grated Pecorino Romano cheese until melted and creamy. Keep warm.

Cooking Mushrooms

Sauté the Mushrooms

In a skillet, heat olive oil over medium heat. Add the mixed mushrooms and cook for 5-7 minutes until they are golden brown and tender.

Add Flavor

Stir in the minced garlic, fresh thyme, salt, and black pepper. Cook for an additional 2-3 minutes until the garlic is fragrant.

Serving

Plate the Dish

Serve the creamy heirloom polenta topped with the sautéed mushrooms, and sprinkle additional Pecorino Romano cheese on top if desired.