Polenta with mushrooms
“Even before the introduction of corn in the 16th century, polenta had been the staple of the poor in northern Italy for hundreds of years.”
- 5 cups of water
- 1/2 tsp of salt
- 1 cup of polenta flour
- 1 tablespoon of butter
- extra virgin olive oil
- 1 medium-sized chopped onion
- 6 minced cloves of garlic
- 500g of sliced mushrooms (make this a mixture of wild and cultivated as well as a few dried porcini)
- a good handful of chopped parsley
- salt
- pepper
- butter
- grated parmesan
Before then, it consisted of grains and legumes mashed and cooked to a gruel-like mush. Once corn was introduced, farmers found that it produced more than other grains on the limited land area. Eventually it became synonymous with polenta.
Method
Bring 5 cups of water to the boil. Add half a teaspoon of salt, then slowly add a cup of polenta flour, stirring constantly with a wooden spoon or a whisk until the polenta comes away from the sides of the saucepan. Turn heat down very low to a simmer and place a lid on. Simmer for about 20 to 30 minutes, giving it a good stir every 5 minutes. The polenta should be soft and tender, but not runny. The longer it's cooked, the thicker and more flavoursome it will be.
Meanwhile, heat a tablespoon each of butter and extra virgin olive oil in a pan and gently fry a medium-sized chopped onion and 6 minced cloves of garlic for 30 seconds. Add 500g of sliced mushrooms (make this a mixture of wild and cultivated as well as a few dried porcini) and stir continuously at high heat until they soften - about 2 to 3 minutes. Lower the heat and simmer for about 15 minutes.
Add a good handful of chopped parsley, season with salt and pepper and stir in another couple of knobs of butter.
To serve
Serve on top of the polenta with plenty of freshly grated parmesan.
Makes enough sauce for 6.
