Polenta with porcini mushrooms
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.asiagofood.it.
Cooking tools:
- Pot
- Whisk
- Wooden spoon
- Stove
- Skillet
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Spoon
- Plate
Ingredients
- 500 g coarse cornmeal
- 2 l water
- 2 pinches of salt or as needed
- 500 g frozen whole porcini mushrooms
- 4 tbsp extra virgin olive oil
- 1 clove of garlic
- Salt
- pepper
- Fresh parsley, chopped
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