Polenta with Fontina, Sage Butter and Porcini Mushrooms by @giallozafferano

1h5

4 servings

🌽

500 g

Polenta cornmeal

💧

2 l

Water

🧂

20 g

Salt

🥛

200 g

Fontina

🧈

100 g

Butter

🍄

500 g

Porcini mushrooms

🧄

1 clove

Garlic

🌿

Sage

🌿

Fresh parsley

🫒

Extra virgin olive oil

⚫

Pepper

  1. Stir
    • Water
    • Salt
    • Polenta cornmeal

    Bring the salted water to a boil and pour in the cornmeal in a steady stream, stirring continuously to avoid lumps.

  2. Cook
    • Polenta cornmeal

    Cook the polenta following the time indicated on the packet.

  3. Slice
    • Porcini mushrooms

    Gently clean the porcini mushrooms with a damp cloth and slice them.

  4. Heat
    • Extra virgin olive oil
    • Garlic
    • Porcini mushrooms

    Heat a little olive oil in a pan with the garlic, add the mushrooms, season with salt and pepper, and cook over high heat for 10-12 minutes.

  5. Add
    • Fresh parsley
    • Porcini mushrooms

    Add the chopped parsley at the end of cooking the mushrooms.

  6. Add
    • Fontina or Toma cheese
    • Polenta cornmeal

    When the polenta is almost ready, add the cheese cut into cubes and stir until it is completely melted and stringy.

  7. Melt
    • Butter
    • Sage

    In a small saucepan, melt the butter with the sage.

  8. Serve
    • Polenta cornmeal
    • Butter
    • Sage

    Serve the polenta hot with the sage butter and top with the sautéed porcini mushrooms.

Polenta with Fontina, Sage Butter and Porcini Mushrooms by @giallozafferano

1h5

4 servings

🌽

500 g

Polenta cornmeal

💧

2 l

Water

🧂

20 g

Salt

🥛

200 g

Fontina

🧈

100 g

Butter

🍄

500 g

Porcini mushrooms

🧄

1 clove

Garlic

🌿

Sage

🌿

Fresh parsley

🫒

Extra virgin olive oil

⚫

Pepper

Preparation Steps

  1. Step 1/8

    Bring the salted water to a boil and pour in the cornmeal in a steady stream, stirring continuously to avoid lumps.

    💧Water
    🧂Salt
    🌽Polenta cornmeal
    🥄Wooden spoon

  2. Step 2/8

    Cook the polenta following the time indicated on the packet.

    🌽Polenta cornmeal
    🥄Wooden spoon

  3. Step 3/8

    Gently clean the porcini mushrooms with a damp cloth and slice them.

    🍄Porcini mushrooms
    🔪Knife
    🪵Cutting board
    Damp cloth

  4. Step 4/8

    Heat a little olive oil in a pan with the garlic, add the mushrooms, season with salt and pepper, and cook over high heat for 10-12 minutes.

    🫒Extra virgin olive oil
    🧄Garlic
    🍄Porcini mushrooms
    🧂Salt
    ⚫Pepper

  5. Step 5/8

    Add the chopped parsley at the end of cooking the mushrooms.

    🌿Fresh parsley
    🍄Porcini mushrooms

  6. Step 6/8

    When the polenta is almost ready, add the cheese cut into cubes and stir until it is completely melted and stringy.

    🧀Fontina or Toma cheese
    🌽Polenta cornmeal
    🥄Wooden spoon

  7. Step 7/8

    In a small saucepan, melt the butter with the sage.

    🧈Butter
    🌿Sage

  8. Step 8/8

    Serve the polenta hot with the sage butter and top with the sautéed porcini mushrooms.

    🌽Polenta cornmeal
    🧈Butter
    🌿Sage
    🍄Porcini mushrooms

Composition

Ingredients

Types

Grains, Liquid, Spices, Dairy, Vegetables, Herbs, Oils

Ingredients

Polenta cornmeal, Water, Salt, Fontina, Butter, Porcini mushrooms, Garlic, Sage, Fresh parsley, Extra virgin olive oil, Pepper

Notes

Salt (or to taste, for the polenta water, to taste, for seasoning the mushrooms), Fontina (Valdostana style, cut into cubes, or Toma cheese), Porcini mushrooms (fresh or frozen, good quality, sliced), Sage (a few leaves), Fresh parsley (to taste, chopped), Extra virgin olive oil (to taste), Pepper (to taste)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Gluten-Free

Calories

520 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 55g, Fat: 26g, Fiber: 5g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 280mg, Potassium: 560mg, Phosphorus: 230mg, Sodium: 980mg, Iron: 2mg

Vitamins

Vitamin D: 0.8µg, Vitamin B2 (Riboflavin): 0.4mg, Vitamin B3 (Niacin): 4mg, Vitamin A: 160µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Wooden spoon, Knife, Cutting board, Damp cloth

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Autumn Comfort Food, Winter Comfort Food, Everyday Family Dinner

Origin

Source

Platform

instagram

Original Creator

@giallozafferano

Origin

Cuisine

Italian

Geographic

Italy, Valle d'Aosta

Various

Aspect

Texture

Creamy, Melty, Stringy, Tender

Flavors

Savory, Earthy, Umami, Buttery, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (store in an airtight container,reheat before serving), freezer : up to 2 months (freeze the plain polenta without cheese or toppings for best texture,thaw in the fridge before reheating), room temperature : 2 hours (do not leave out longer due to dairy and mushroom content)