Ingredients
Polenta
- 7½ cups Water
- ½ tsp Salt
- 2 tbsp Butter, optional
- 1½ cups Corn flour (coarse cornmeal)
Mushrooms
- 4 tbsp Olive oil
- 1 clove Garlic, chopped
- 1 Onion, finely diced
- 2 pounds White mushrooms, sliced thin
- ½ tsp Salt
- ½ tsp Black pepper
- 1 cup Fresh parsley, finely chopped, plus some leaves for garnish
- 1 tbsp Tomato paste
Method
- For the polenta, bring the water, salt, and butter to a boil.
- Slowly whisk in the corn flour. Bring the mixture back to a boil.
- Simmer the polenta, stirring every few minutes while the water is absorbed, for 30 minutes, until the polenta is creamy and thick like porridge.
- Begin preparing the mushrooms while the polenta is cooking. Heat the olive oil in a skillet over medium heat. Add the garlic and wait for it to darken without letting it burn.
- Add the onion and mix it with a wooden spoon for about 4-5 minutes, until it’s golden.
- Stir in the mushrooms and cover the pan with a lid. Let the mushrooms cook for 5 minutes.
- Remove the lid from the pan and add the salt, pepper, parsley, and tomato paste. Mix everything well with a spoon and cover the pan. Simmer the mushrooms for 10 minutes, until soft. Taste the mushrooms and add salt and pepper, if needed.
- Scoop the polenta onto a plate. Create a well in the middle of the polenta with a large spoon. Spoon mushrooms into the well. Garnish the dish with fresh parsley leaves.