Polenta with Porcini Mushrooms


  1. Soak the porcini mushrooms in lukewarm water for 25 minutes.
  2. Rinse the mushrooms.
  3. Pour the extra virgin olive oil in a pan and brown the minced garlic
  4. Add the mushrooms.
  5. Add the dry white wine
  6. Add salt and continue to cook over moderate heat for another 30 minutes.
  7. At the end of cooking add the chopped parsley.
  8. In a saucepan boil 2 liters of water.
  9. When the water boils pour the flour a little at a time, stirring continuously for about 50 minutes
  10. As soon as the polenta is ready, pour it on a plate and let it stand for a few seconds.
  11. Cut into slices and season with the porcini mushrooms sauce.


500 g di farina di mais

300 gr funghi porcini

1⁄2 bicchiere di vino bianco

3 spicchi d’aglio

olio extra vergine di oliva

prezzemolo tritato

sale q.b