Today I bring you into my kitchen to prepare a dish that tastes of autumn and home: creamy polenta with chanterelle mushrooms and pecorino. It’s one of those recipes that doesn’t require much attention but offers a lot of comfort, perfect when it starts to get cold outside and you crave something warm and enveloping.
I often make it on the first rainy days: the aroma of chanterelle mushrooms sizzling in the pan with garlic and guanciale reminds me of slow Sunday lunches from my childhood. Then comes the polenta, soft and steaming, ready to embrace the bold flavor of Pecorino Romano.
I usually use regular polenta and cook it in a pressure cooker, but in this case, I wanted and needed a dish to prepare even faster. So, I relied on an excellent instant but organic polenta.
Let me know in the comments if you will prepare it.
Anna – lappetitovienmangiando
If you like polenta, don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 1/3 cups instant polenta
- 1 lb 5 oz chanterelle mushrooms
- 5 oz guanciale
- to taste salt
- to taste grated Pecorino Romano
Tools
- 1 Pan non-stick
- 1 Casserole
- 1 Cutting Board
- 1 Knife
Preparation
I always start with the mushrooms. I clean them by removing the ends only if earthy and rinse them quickly and gently under running water. I know mushrooms should be cleaned with a damp cloth, or a brush if needed to avoid ruining their texture, but in this case, I avoid it because chanterelles are sometimes very small. After drying them well, I cut them into several pieces.
After slicing the guanciale, I put it together with two whole garlic cloves in a non-stick pan with a tablespoon of extra virgin olive oil and let it brown for a few seconds. Finally, I add the mushrooms and let them cook over medium heat for about 10-12 minutes, stirring occasionally to prevent sticking.
For the polenta, I follow the instructions on the package, but even though it says to dissolve it in boiling water, I recommend doing it in cold water because the lumps that form upon contact with water are quicker and easier to eliminate.
At this point, I distribute my creamy polenta with chanterelle mushrooms and pecorino onto plates, top it with the mushrooms, and sprinkle generously with grated Pecorino Romano.
The result is a simple yet rich dish, with that enveloping texture that makes you crave seconds.
Advice, Variations, and Storage
The polenta with mushrooms can be stored in the refrigerator for about 2 days and can also be frozen, but it should be placed in airtight containers, preferably glass or ceramic.
It can be reheated in the microwave and should always be thawed in the refrigerator and never at room temperature.
Chanterelles can be replaced with porcini or mixed forest mushrooms, and speck can be used instead of guanciale.
For creamier polenta, I recommend adding a knob of butter.
FAQ (Questions and Answers)
Can I use frozen mushrooms?
Yes, but do not thaw them, add them directly to the pan with the rest of the ingredients.
What type of polenta is best to use?
It all depends on the time available, so you can vary according to the needs of the moment.
Can I substitute Pecorino Romano?
Sure, Parmigiano Reggiano is also great for a milder taste.
