Polenta con Funghi

Name: Polenta con Funghi
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: San Marinese
Ingredients: 250g coarse polenta; 1L water; 500ml milk; 50g butter; 80g Parmigiano-Reggiano, grated; 400g mixed wild mushrooms (porcini, chanterelle, oyster); 3 cloves garlic, sliced; 3 tbsp olive oil; 2 tbsp fresh parsley, chopped; 1 sprig thyme; Salt, pepper

Polenta con Funghi (poh-LEN-tah kohn FOON-gee)

Polenta with Mushrooms

⏱ Prep Time 10 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 352 kcal

Creamy slow-stirred polenta topped with sautéed wild mushrooms, garlic, and fresh herbs from the Sammarinese hillsides.

Nutrition & Info

Protein 10.0g

Carbs 42.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

heavy-bottomed pot skillet wooden spoon

Presentation Guide

Vessel: warm shallow bowl

Garnishes: parsley, olive oil, Parmigiano shavings

Accompaniments: red wine

Ingredients

250g coarse polenta
1L water
500ml milk
50g butter
80g Parmigiano-Reggiano, grated
400g mixed wild mushrooms (porcini, chanterelle, oyster)
3 cloves garlic, sliced
3 tbsp olive oil
2 tbsp fresh parsley, chopped
1 sprig thyme
Salt, pepper

Instructions

1
Bring water and milk to a boil with a teaspoon of salt. Slowly pour in polenta in a thin stream, whisking constantly.
2
Reduce heat to very low. Stir frequently with a wooden spoon for 40-45 minutes until thick and pulling away from sides.
3
Meanwhile, clean mushrooms and tear into pieces. Heat olive oil in a large skillet over high heat.
4
Sauté mushrooms in batches without crowding, until golden. Add garlic and thyme in the last minute.
5
Finish polenta by stirring in butter and Parmigiano until creamy and smooth.
6
Spoon polenta into warm bowls, top with sautéed mushrooms, drizzle with olive oil, and scatter parsley.

💡

Did You Know?

Before tomatoes arrived from the Americas, polenta with foraged mushrooms was the most common meal across the Apennine hills including San Marino.

Chef's Notes

Equipment Tips

heavy-bottomed pot
skillet
wooden spoon

Garnishing

parsley, olive oil, Parmigiano shavings

Accompaniments

red wine

The Story Behind Polenta con Funghi

Polenta became a staple across northern and central Italy including San Marino after corn arrived from the Americas. In the republic, it replaced earlier grain porridges and became inseparable from autumn mushroom season, when foragers comb the wooded slopes around Mount Titano for porcini and other wild varieties. The combination of creamy polenta with earthy mushrooms remains one of the most satisfying dishes of Sammarinese autumn.

🕐 Traditionally enjoyed autumn and winter dinner 📜 Origins: 17th century

Comments (0)

No comments yet. Be the first to share your thoughts!