1
Clean the mushrooms thoroughly and finely chop them.
Creamy polenta
Porcini Mushrooms & Parmesan Fondue
First coursesA warm and sophisticated dish: polenta with a velvety texture, intense mushrooms, and a rich fondue that harmonizes every flavor.
-
Medium
-
55 minutes
-
40 minutes
-
4 persons
Ingredients
Ingredients for 4
-
Cornmeal300 g
-
Mixed mushrooms500 g
-
Cheese300 g
-
Butter80 g
-
Water1.5 l
-
Milk200 ml
-
Panna150 ml
-
Extra virgin olive oilq.b
-
Parsleyq.b
-
White wineq.b
-
Saltq.b
-
Pepperq.b
-
Garlicq.b
Preparation
Phase 1:
Preoaration
2
Heat a generous amount of extra virgin olive oil in a pan with a clove of garlic. Add the mushrooms, season with salt and pepper, and cook over medium heat, stirring occasionally.
3
Deglaze with white wine and let it evaporate. Continue cooking for a few more minutes until the mushrooms are soft and flavorful.
4
Prepare the fondue by placing the cheese in a small saucepan along with the milk, cream, and a knob of butter. Melt everything over low heat, stirring constantly until you obtain a smooth and homogeneous cream. Adjust the seasoning with salt.
5
Bring the water to a boil in a large pot. Gradually add the cornmeal in a steady stream, stirring constantly to prevent lumps from forming.
6
Cook the polenta over low heat for about 40 minutes, stirring continuously, until it reaches a creamy and velvety consistency.
Phase 2:
Plating
1
Serve the polenta hot in terracotta bowls, top with the sautéed mushrooms, and drizzle with the Parmesan fondue.
Discover more recipes
Crispy chickpeas
Chickpeas & spices
Appetizers
A light and irresistible snack, perfect for satisfying hunger pangs. Easy to prepare, they're ideal as an aperitif or a healthy snack.
Difficulty
60 min
Focaccia barese
Cherry tomatoes & oregano
Second courses
An icon of Puglia's tradition: simple, authentic, and incredibly tasty. Focaccia barese wins you over at first bite.
Difficulty
205 min
Broad bean fritters
Broad beans & aromatic herbs
Appetizers
Delicious fava bean fritters, crunchy on the outside and soft on the inside, ideal as an appetizer or finger food for any occasion.
Difficulty
30 min
Monkfish
with spring vegetables
Second courses
A refined dish that combines the delicacy of monkfish with the crunchiness of pancetta, enhanced by sautéed vegetables and fresh, spring aromas.
Difficulty
60 min
Fruit tart
Custard & fruit
Desserts
A crispy base of shortcrust pastry, cream and fresh seasonal fruit for a light and refined pleasure in every bite.
Difficulty
190 min
Chicken Roll
Parmesan Cream, Chestnuts & Roasted Pumpkin
Second courses
An elegant and comforting main course where the delicacy of chicken meets the warm flavors of autumn.
Difficulty
70 min
Roast Beef
Shallots, celeriac & ginger
Second courses
Refined and enveloping flavors come together in a beautifully crafted dish of ginger-infused roast beef, complemented by delicately aromatic side dishes that enhance every bite with warmth, depth, and a lingering sense of comfort.
Difficulty
50 min
Crispy bread
Goat cheese & anchovies
Appetizers
A perfect balance between the bold flavor of anchovies and the creaminess of goat cheese on toasted bread: ideal for whetting the appetite.
Difficulty
20 min
Chocolate cake
Walnuts, gorgonzola & pears
Desserts
A distinctive mix of sweet and salty for an extraordinary dessert.
Difficulty
165 min
