Creamy Porcini Polenta

November 18, 2008

I know I've talked to you about polenta before, and specifically an exotic mushroom polenta, but before you ask me to apologize for what appears to be blatant redundancy let me just explain that this recipe, although similar, is actually quite different. You see, the last one was firm and grilled, and yes, quite tasty if I do say so myself. But this one...oh! this one is soft and creamy goodness. If the angels above had a charming little café this would surely be a standard on their menu.

Creamy Porcini Polenta
4-6 servings

1 cup polenta
4 cups water
4 tablespoons butter
1 cup porcini mushrooms (dried or fresh)
1/2 cup heavy cream (or until desired consistency)
1 cup grated Parmesan cheese (or more to taste)
Salt to taste

In a large heavy bottomed saucepan, season water with salt and bring to a boil. Quickly whisk in the polenta until fully incorporated.
Lower the heat to a simmer, add the butter and porcini and allow the polenta to cook, stirring occasionally for about 30 minutes.
Finish by stirring in the cream and Parmesan cheese. If necessary, add salt to taste. Yields about 8 side servings (or 4 if you really like polenta).

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Comments

Michele's picture

I LOVE polenta...it reminds me of farina, cream of wheat, pastina...all things that remind me of my childhood.

Rosebud's picture

YUM!! We are big polenta fans, and this version sounds fabulous. Must try it very soon.

laneyfae's picture

I love polenta too! and am always looking for a good soft polenta recipe. Can this one be prepared ahead of time and then reheated? I'm thinking of making it for Thanksgiving, but we're traveling (via car) a few hours away for it... Thank you!

Sheri Wetherell's picture

Yes, you can make this ahead of time! Just reheat in the microwave, stirring frequently. You may need to add a bit more liquid to soften it some more (broth, milk, or cream).

[eatingclub] vancouver || js's picture

Porcinis in polenta -- gotta try this soon. It's been too long since I've had polenta.

Grace's picture

After trying polenta with porcini mushrooms at Scarpetta, I've been looking for a great polenta recipe - thanks so much!


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