Ready in 40 minutes | Serves 4
Polenta with Valdostana cheeses is a must-try treat during the colder months. Toss it with porcini mushroom sauce and serve it piping hot to your guests!
Ingredients
For the porcini mushroom sauce
- 300 g of porcini mushrooms (or mixed)
- 250 ml of tomato puree
- 1 tablespoon extra virgin olive oil
- 1 clove of garlic
- 1 sprig of parsley
- 1 pinch of sugar
- Salt to taste
For the polenta
- Polenta with Valdostana cheeses Arnaboldi
- 800 ml of water
- 1 knob of butter
Preparation
First, clean the porcini mushrooms by scraping off any excess dirt with a small knife. Don't rinse them under water (otherwise they'll ruin them). Then, cut the porcini mushrooms into pieces.
Place the mushrooms in a large non-stick pan with extra virgin olive oil and a clove of garlic: heat them and then cook them over high heat for 5 minutes.
Season with salt, lower the heat, and add the tomato puree with a teaspoon of sugar. Continue cooking for another 15-20 minutes, until the mushrooms are fully cooked and soft.
Meanwhile, bring 800 ml of water to the boil with a knob of butter. In a pot. Once the water has boiled, pour the contents of the Arnaboldi Valdostana Polenta with Cheeses into the pot, stirring frequently, and cook until the water has been completely absorbed (about 5 minutes).
Once the mushrooms are cooked, turn off the heat, add the chopped parsley and stir.
Once the polenta is cooked, serve it hot and steaming with porcini mushroom sauce. Enjoy!
Edited by Emanuela Nardi
In my kitchen, you'll find easy, quick, and delicious recipes: so many ideas, from sweet to savory! I also enjoy creating recipes for those with food intolerances and for healthy, vegetarian, and vegan eaters.
Find out more on my Giallo Zafferano blog or on my Instagram profile .
