Polenta with Porcini Mushroom Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
- 1 teaspoon salt
- 6 cups water
- 2 tablespoons olive oil
- 1 cup yellow cornmeal
- 1 1/4 cups freshly grated parmesan cheese
- 1/4 cup (1/2 stick) butter
- porcini mushroom sauce
- additional freshly grated parmesan cheese (optional)
Preparation Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter. Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.
Preparation Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter. Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.
