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
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Cornmeal300 g
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Mixed mushrooms500 g
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Cheese300 g
-
Butter80 g
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Water1.5 l
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Milk200 ml
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Panna150 ml
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Extra virgin olive oilq.b
-
Parsleyq.b
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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.
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