Polenta e Funghi Trifolati

Ingredients & Substitutes

Instructions

1. 1

   Bring 6 cups of vegetable broth to a rolling boil in a large heavy-bottomed pot, then slowly whisk in 1.5 cups of coarse-ground yellow cornmeal, ensuring no lumps form.

2. 2

   Reduce the heat to low, cover the pot, and simmer the polenta for 30-35 minutes, stirring frequently with a wooden spoon every 5 minutes to prevent sticking, until thick and creamy.

3. 3

   While the polenta cooks, heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat.

4. 4

   Add 1 pound of cleaned and sliced mixed wild mushrooms to the skillet and sauté for 8-10 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid.

5. 5

   Stir in 3 minced garlic cloves into the mushrooms and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.

6. 6

   Season the mushrooms with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper, then remove them from the heat and stir in 1/4 cup of chopped fresh parsley.

7. 7

   Remove the cooked polenta from the heat and stir in 1/2 cup of grated Pecorino Romano cheese until it is fully incorporated and melted into the creamy polenta.

8. 8

   Divide the hot polenta among four plates and generously spoon the sautéed wild mushrooms over each serving.