📝 About This Recipe
Transport yourself to the fog-kissed hills of Northern Italy with this soul-warming classic. Creamy, slow-cooked cornmeal serves as a velvet canvas for 'trifolati' mushrooms—sautéed with garlic, parsley, and high-quality olive oil to mimic the aromatic flavors of the forest floor. This dish is a celebration of simple, earthy ingredients transformed into a luxurious, vegetarian-friendly feast.
🥗 Ingredients
The Creamy Polenta
- 1.5 cups Coarse yellow cornmeal (preferably stone-ground or 'Bramata' style)
- 6 cups Water (can substitute 1 cup with whole milk for extra richness)
- 2 teaspoons Kosher salt
- 3 tablespoons Unsalted butter (cold and cubed)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
Funghi Trifolati (The Mushrooms)
- 1.5 pounds Mixed Mushrooms (a mix of Porcini, Cremini, Shiitake, and Oyster mushrooms)
- 4 tablespoons Extra virgin olive oil (high quality)
- 3 pieces Garlic cloves (peeled and lightly smashed)
- 1/4 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 pinch Red chili flakes (optional, for a hint of heat)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 1 teaspoon Truffle oil (optional, for an aromatic finish)
- 2-3 pieces Thyme sprigs (fresh)
👨🍳 Instructions
-
1
Bring the 6 cups of water (or water and milk mixture) to a rolling boil in a heavy-bottomed pot or Dutch oven over medium-high heat.
-
2
Add the kosher salt to the boiling water. Begin whisking the water in a circular motion to create a gentle vortex.
-
3
Slowly rain the cornmeal into the water in a steady stream while whisking constantly to prevent any lumps from forming.
-
4
Reduce the heat to low. Cover the pot and let the polenta simmer. Every 5-7 minutes, uncover and stir vigorously with a wooden spoon, scraping the bottom and sides.
-
5
Cook the polenta for 40-45 minutes until it is thick, creamy, and the grains are tender. If it becomes too stiff, whisk in a splash of hot water.
-
6
While the polenta cooks, prepare the mushrooms. Clean them with a damp cloth (do not soak) and slice them into uniform 1/4-inch pieces.
-
7
In a large skillet, heat the olive oil over medium heat. Add the smashed garlic cloves and chili flakes, sautéing until the garlic is golden and fragrant, about 2 minutes.
-
8
Increase the heat to medium-high and add the mushrooms. Do not crowd the pan; work in batches if necessary. Sauté without stirring for 2-3 minutes to allow them to brown.
-
9
Toss the mushrooms and continue cooking for another 5 minutes until they have released their moisture and turned deep golden brown.
-
10
Deglaze the skillet with the white wine, scraping up the browned bits (fond) from the bottom. Let the wine evaporate almost completely.
-
11
Remove the garlic cloves from the skillet. Stir in the chopped parsley, salt, and cracked black pepper. Keep the mushrooms warm on low heat.
-
12
Once the polenta is finished, remove it from the heat. Vigorously stir in the cold cubed butter and the grated Parmigiano-Reggiano until fully incorporated and glossy.
-
13
Ladle a generous portion of the creamy polenta into warm shallow bowls.
-
14
Top each bowl with a heap of the sautéed mushrooms, ensuring you drizzle some of the flavorful pan juices over the top.
-
15
Garnish with a sprig of thyme and an optional drizzle of truffle oil for a final touch of elegance.
💡 Chef's Tips
Use a heavy-bottomed pot (like cast iron) for the polenta to ensure even heat distribution and prevent scorching. If using dried porcini, soak them in warm water for 20 minutes, then chop and add them with the fresh mushrooms, using the strained soaking liquid to flavor the polenta. Don't salt the mushrooms until they are browned; salting too early draws out moisture and prevents that beautiful golden crust. For a vegan version, substitute the butter with a high-quality margarine or more olive oil, and use nutritional yeast instead of cheese. Leftover polenta can be poured into a tray, cooled until firm, then sliced and grilled the next day.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Barbera d’Alba or a Chianti Classico. Serve alongside a crisp arugula salad with a sharp lemon vinaigrette to cut through the richness. Accompany with a side of sautéed bitter greens like rapini or kale. A crusty loaf of ciabatta bread is perfect for mopping up any remaining mushroom juices. For a non-vegetarian option, add a few slices of crispy Speck or Prosciutto on top.