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


  1. In a small bowl, soak the porcini in water to cover for 1 hour.
  2. Drain the porcini, reserving the soaking liquid, and dice. Strain the soaking liquid and set aside.
  3. 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.
  4. 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.
  5. Carefully transfer the slices to a serving platter, top with the porcini mixture, and serve.
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