Italian Snacks and Light Meals Recipes - Polenta with Mushrooms (Polenta con Funghi) Recipe

 

Ingredients

• 5 ml/1 tsp salt

• 1.2 liters/2 pts/5 cups water

• 275 g/2 1/2 cups coarse yellow cornmeal

• 30 ml/2 tbsp olive oil

• 225 g/8 oz mushrooms, sliced

• 150 ml/2/3 cup double (heavy) cream

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Method:

1. Bring a large pan of the salted measured water to the boil and pour in the cornmeal.

2. Whisk continuously and reduce the heat. Simmer for 30 minutes, stirring occasionally, until the cornmeal is thick and pulls away from the side of the pan.

3. Heat the oil in a frying pan (skillet) and cook the mushrooms for 5 minutes. Add the cream and bring to the boil.

4. Add salt to taste. Spoon the polenta on to a heated plate and cover with the mushroom sauce. Serve immediately.