Polenta is made from cornmeal and is widely popular in Italy, where it’s cooked as a porridge and flavored with butter and Parmesan. A firmer, drier polenta can be grilled or fried. Many countries have their own version of this dish. For us, it’s Hutsul banosh (recipe HERE). For me, polenta is always a warming winter dish. The mushroom sauce adds an aromatic and complementary flavor to the polenta.
for soft polenta:
- 250 g cornmeal
- 1.5 l water
- sea salt
- 100 g butter
for mushroom dressing:
- a handful of fresh mushrooms
- water
- a small amount of dried mushrooms, soaked (optional)
- olive oil
- salt and pepper
In a pot, bring salted water to a boil. Gradually whisk in the cornmeal. Bring to a boil again, then lower the heat. Stir constantly, as the mixture will stick to the sides of the pot. Cook for 30 minutes, stirring frequently. The consistency should resemble sour cream. If it’s too thick, add more water. Turn off the heat, stir in butter, and optionally, some grated Parmesan.
For the mushroom sauce, chop the fresh mushrooms. If using dried mushrooms, soak them beforehand and reserve the soaking water. Sauté all mushrooms in olive oil, season with salt and pepper, and simmer in the soaking water (or plain water or broth if not using dried mushrooms) for about 7–8 minutes. Serve the sauce over the polenta.
In a pot, bring salted water to a boil. Gradually whisk in the cornmeal. Bring to a boil again, then lower the heat. Stir constantly, as the mixture will stick to the sides of the pot. Cook for 30 minutes, stirring frequently. The consistency should resemble sour cream. If it’s too thick, add more water. Turn off the heat, stir in butter, and optionally, some grated Parmesan.
For the mushroom sauce, chop the fresh mushrooms. If using dried mushrooms, soak them beforehand and reserve the soaking water. Sauté all mushrooms in olive oil, season with salt and pepper, and simmer in the soaking water (or plain water or broth if not using dried mushrooms) for about 7–8 minutes. Serve the sauce over the polenta.
