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
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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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