Polenta with Porcini Mushroom Sauce
"Ever since I tried the polenta with mushrooms at Vinci in Chicago, I've made a point of stopping there when I'm in town," says Colby L. Crabtree of Lexington, Kentucky. "The dish is so popular that the management counts the orders. Every time they hit ten thousand, the guest who requested it gets a free trip to Italy. I’d be happy just to 'win' the recipe."
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
Cheese
Dairy
Mushroom
Appetizer
Side
Quick & Easy
Parmesan
Cornmeal
Winter
Bon Appétit
Sugar Conscious
Vegetarian
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 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.
