Italian polenta with fried mushrooms — a classic recipe from northern Italy

Polenta is one of the most traditional dishes of northern Italian cuisine — a soft, creamy cornmeal porridge, slowly cooked with water or vegetable stock, butter and Parmesan. Once peasant food, today it is a respected dish served with mushrooms, braised meats or cheeses, as is done in Lombardy, Veneto and Piedmont.

INGREDIENTS (for 4 people)

For the polenta:

• 250 g cornmeal for polenta (coarse)
• 1 litre water (or vegetable stock)
• 1 teaspoon salt
• 50 g butter
• 60 g grated Parmesan

For the mushrooms:

• 400 g fresh mushrooms (button or porcini), sliced
• 2 garlic cloves, finely chopped
• 3 tablespoons olive oil
• 1 sprig of rosemary (or 1 teaspoon dried)
• salt and black pepper to taste
• fresh parsley to serve

PREPARATION STEPS

1. Bring the water (or vegetable stock) to the boil in a heavy-bottomed pot with the salt.
2. Lower the heat and add the cornmeal slowly, stirring constantly with a wooden spoon to avoid lumps.
3. Cook over low heat for 35–45 minutes, stirring often, until the polenta thickens and comes away from the sides of the pot.
4. Remove from the heat, add the butter and Parmesan; stir until they melt and the polenta becomes creamy.
5. Meanwhile, in a large pan heat the olive oil and fry the mushrooms over high heat for 5–6 minutes until golden.
6. Add the garlic and rosemary; fry for another 1–2 minutes. Adjust the salt and pepper.
7. Divide the hot polenta among deep plates, place the fried mushrooms on top and sprinkle with fresh parsley. Serve immediately.

Preparation time: 10 minutes. Cooking time: 40–45 minutes. Servings: 4 people.