Recipe: Polenta with wild mushrooms - The Jewish Chronicle
Polenta, made from boiled cornmeal, is a staple of northern Italy and it can be as versatile as southern Italian pasta.
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Ingredients
- 500g pre-cooked packet polenta (maize meal)
- Approximately 2 litres water
- 1 tbsp sea salt
- 500g chestnut mushrooms or mixed wild mushrooms
- 40g dried porcini mushrooms
- 1 onion, finely chopped
- 2-3 cloves of crushed garlic
- Small bunch of fresh flat leaf parsley
- Splash of white wine
- 6-7 tbsps of extra-virgin olive oil
- Salt
- freshly ground black pepper
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