Polenta con Funghi — Print Recipe

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

Ingredients

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.