Polenta's mood is set by the cheese you choose. A light version is made with water, complemented by oils like pumpkin seed, sesame, or corn oil. Traditional polenta, however, is richer, soaking in butter and cheeses. Even without sauce, it's delightful on its own. Yet in mushroom season, it's hard to resist pairing polenta with chanterelles, boletes, or oyster mushrooms.
- 150 g polenta (corn grits, I like a big grind)
- 40 g butter
- 80 g Pecorino cheese
- 2–3 garlic cloves
- wine vinegar
- a pinch of savory or your favorite dry grass
- 200 g chanterelles (or other mushrooms like dried boletes, fresh oyster mushrooms)
- a pinch of chili flakes
- salt
- olive oil
- water
Gradually pour in the polenta in a thin stream, stirring constantly. Ensure the water doesn’t fully boil to avoid lumps. For fine-grind polenta, this step is crucial. Coarse polenta can be cooked like any grain by boiling it in water.
Quick-cooking polenta will be ready in 2 minutes, while regular polenta requires 20–30 minutes of occasional stirring. Once cooked, stir in one-third of the butter and mix well.
Grate the cheese and stir it into the polenta until melted and combined. The salt from the cheese may be sufficient, but taste and adjust if needed. If desired, add a bit of olive oil for a silkier texture.
Cover the polenta and keep it warm while preparing the sauce.
Clean the mushrooms with a brush, avoiding water to preserve their flavor.
Keep small mushrooms whole and cut larger ones into halves or thirds.
Heat a skillet and lightly drizzle with olive oil.
Add the mushrooms (squeeze and chop if soaked) and sauté until golden and aromatic, adding oil sparingly to prevent steaming.
Roughly chop the garlic and add it to the skillet along with the savory.
Drizzle a small amount of wine vinegar and reduce the heat to low. Add the remaining butter and let it melt, combining with the mushrooms' juices to create a flavorful sauce. If you prefer a creamy sauce, add a splash of water or coconut cream. For a thicker sauce, stir in a pinch of starch.
Now, pour in a little water or coconut cream, turn off the heat, and cover the mushroom sauce with a lid. Let it sit for 5 minutes. If you prefer a thicker sauce, you can add a little starch to make it more viscous." Both versions work, but the revision flows slightly better.
We spread the “wet” polenta on plates and pour the sauce over it. For the “dry” polenta option, allow the porridge to set and firm up. Once firm, cut it into strips and lightly fry in olive oil (optionally with rosemary, which pairs beautifully with corn grits). Add the sauce, and it’s ready to serve.
Feel free to experiment with cheeses like Parmesan, Grana Padano, or any hard, aged cow, sheep, or goat cheese.
The second version of the recipe
First, quickly fry the mushrooms, garlic, and chili with herbs in olive oil. Cover the mushrooms with corn grits, then pour in water (if using dried mushrooms, include the soaking liquid for extra flavor). Cook until the grits are tender, and finish by adding grated cheese. This option is simpler and my personal favorite — a sort of mushroom corn “pilaf.”
Gradually pour in the polenta in a thin stream, stirring constantly. Ensure the water doesn’t fully boil to avoid lumps. For fine-grind polenta, this step is crucial. Coarse polenta can be cooked like any grain by boiling it in water.
Quick-cooking polenta will be ready in 2 minutes, while regular polenta requires 20–30 minutes of occasional stirring. Once cooked, stir in one-third of the butter and mix well.
Grate the cheese and stir it into the polenta until melted and combined. The salt from the cheese may be sufficient, but taste and adjust if needed. If desired, add a bit of olive oil for a silkier texture.
Cover the polenta and keep it warm while preparing the sauce.
Clean the mushrooms with a brush, avoiding water to preserve their flavor.
Keep small mushrooms whole and cut larger ones into halves or thirds.
Heat a skillet and lightly drizzle with olive oil.
Add the mushrooms (squeeze and chop if soaked) and sauté until golden and aromatic, adding oil sparingly to prevent steaming.
Roughly chop the garlic and add it to the skillet along with the savory.
Drizzle a small amount of wine vinegar and reduce the heat to low. Add the remaining butter and let it melt, combining with the mushrooms' juices to create a flavorful sauce. If you prefer a creamy sauce, add a splash of water or coconut cream. For a thicker sauce, stir in a pinch of starch.
Now, pour in a little water or coconut cream, turn off the heat, and cover the mushroom sauce with a lid. Let it sit for 5 minutes. If you prefer a thicker sauce, you can add a little starch to make it more viscous." Both versions work, but the revision flows slightly better.
We spread the “wet” polenta on plates and pour the sauce over it. For the “dry” polenta option, allow the porridge to set and firm up. Once firm, cut it into strips and lightly fry in olive oil (optionally with rosemary, which pairs beautifully with corn grits). Add the sauce, and it’s ready to serve.
Feel free to experiment with cheeses like Parmesan, Grana Padano, or any hard, aged cow, sheep, or goat cheese.
The second version of the recipe
First, quickly fry the mushrooms, garlic, and chili with herbs in olive oil. Cover the mushrooms with corn grits, then pour in water (if using dried mushrooms, include the soaking liquid for extra flavor). Cook until the grits are tender, and finish by adding grated cheese. This option is simpler and my personal favorite — a sort of mushroom corn “pilaf.”
