Polenta with Dried Porcini

Polenta con Porcini Secchi

Mary Ann Esposito

SERVES 10

A good polenta dish is enhanced by a balance of flavors. By itself, polenta is rather bland, but when you match it with an ingredient with a definite flavor, like woodsy-tasting porcini, then you have a real culinary marriage.

INGREDIENTS

2 cups dried porcini mushrooms (about 2 ounces)
6 tablespoons Filippo Berio Extra-Virgin Olive Oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste

1 recipe Polenta, chilled

DIRECTIONS

In a small bowl, soak the porcini in water to cover for 1 hour.

Drain the porcini, reserving the soaking liquid, and dice. Strain the soaking liquid and set aside.

In a skillet, heat the olive oil. Add the garlic and sauté until soft. Add the porcini and 1/4 cup of the reserved soaking liquid, cover, and simmer for 5 minutes. Add salt and pepper.

Meanwhile, cut the cold polenta into 10 thick slices. Place them on a lightly greased broiler pan or grill rack and broil or grill them until lightly browned.

Carefully transfer the slices to a serving platter, top with the porcini mixture, and serve.

item recipe is featured in Episode 0 of Season 0.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Leave a comment

There are no comments yet.

Leave a Comment