Polenta with Dried Porcini / Polenta con Porcini Secchi
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.
- 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
- 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.
No comments on this recipe.