Creamy Porcini Mushroom Polenta


1 cup polenta
4 cups water
4 tablespoons butter
1 cup porcini mushrooms (dried or fresh)
1/2 cup heavy cream (or until desired consistency)
1 cup grated Parmesan cheese (or more to taste)
Salt to taste


In a large heavy bottomed saucepan, season water with salt and bring to a boil. Quickly whisk in the polenta until fully incorporated.
Lower the heat to a simmer, add the butter and porcini and allow the polenta to cook, stirring occasionally for about 30 minutes.
Finish by stirring in the cream and Parmesan cheese. If necessary, add salt to taste.


Once known as a peasant food in Italy, polenta has become a staple in many kitchens and fine restaurants. This creamy polenta is excellent with any grilled meat (try this delicious Porchetta recipe!), but also wonderful as a comforting main dish. Any type of mushroom can be used, but we like the flavor and tenderness of porcini. Look for fresh porcini or simply rehydrate dried ones.

Other Names:

Polenta with Mushrooms and Cream, Creamy Mushroom Polenta


4-6 servings


Friday, January 13, 2012 - 11:15am


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