Polenta with porcini mushrooms - Asiago Food

Name: Polenta with porcini mushrooms - Asiago Food
Ingredients: For the polenta 500 g coarse cornmeal 2 l water 2 pinches of salt or as needed; 500 g coarse cornmeal; 2 l water; 2 pinches of salt or as needed; For the mushrooms 500 g frozen whole porcini mushrooms 4 tbsp extra virgin olive oil 1 clove of garlic Salt and pepper to taste Fresh parsley, chopped; 500 g frozen whole porcini mushrooms; 4 tbsp extra virgin olive oil; 1 clove of garlic; Salt and pepper to taste; Fresh parsley, chopped

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In a large pot, bring the water for the polenta to a near boil. Add two pinches of salt, then, whisking constantly, slowly pour in the cornmeal to prevent

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Ingredients

For the polenta 500 g coarse cornmeal 2 l water 2 pinches of salt or as needed
500 g coarse cornmeal
2 l water
2 pinches of salt or as needed
For the mushrooms 500 g frozen whole porcini mushrooms 4 tbsp extra virgin olive oil 1 clove of garlic Salt and pepper to taste Fresh parsley, chopped
500 g frozen whole porcini mushrooms
4 tbsp extra virgin olive oil
1 clove of garlic
Salt and pepper to taste
Fresh parsley, chopped