Recipes

Categories
More >

Polenta with Dried Porcini

Polenta con Porcini Secchi

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.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!