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Polenta
con Funghi
(Polenta with Wild Mushroom)
Our recipe serves six.
Ingredients
4
1/2 lb (2kg) wild mushrooms (Boletus edulis, puffball or field)
1/2 wine glass olive oil
1 handful of parsley, chopped
3 cloves garlic, peeled and chopped
1/2 onion, peeled and chopped
Salt and pepper
For
the polenta
4.5
pints (2.5 litres) water
1
small fistful of coarse sea salt
1
lb (450 g) polenta flour
Method
1.
Clean the mushrooms very carefully and cut them up into even-sized
pieces. Put into a saucepan with all the other sauce ingredients.
2.
Stir everything together, cover and simmer for an hour, or until
the mushrooms are cooked through and have re-absorbed their juices.
3.
To make the polenta, pour the water into a large deep saucepan,
preferably made of copper, and bring it to the boil with the salt.
4.
When the water boils, trickle in the polenta flour like fine rain,
whisking constantly with a balloon whisk to prevent lumps from forming.
5.
When the mixture is smooth, cover with a lid and boil slowly, whisking
very frequently. Cook for a total of 40 minutes, making sure it
is constantly boiling.
6.
Tip the cooked polenta out onto a board, shape it into a shape using
a spatula and let it set slightly.
7.
Cut it into slabs and serve one slab per person with the mushroom
sauce.
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