Today I prepared polenta taragna with porcini mushroom sauce, an autumn recipe that is a must in my house! You can of course use the type of polenta you prefer: on the blog, you can also find my tips on how to cook it best, check out my article on how to make polenta step by step!
For the sauce, I chose fresh porcini mushrooms, prepared following my classic mushroom ragù recipe. It’s a simple but flavorful sauce, perfect for pairing with polenta in a traditional and genuine way.
And if you have any leftovers (though it’s hard!), you can always spread it in a mold to prepare a polenta loaf and save it for the next day. It’s great to prepare polenta crostini with mushrooms, perhaps using the leftover sauce, or for a crispy and irresistible fried polenta.
In the meantime, I’ve already put the water on in my copper polenta pot… what are you waiting for?
See you at the next recipe!!!
ALSO TRY:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 478.70 (Kcal)
- Carbohydrates 76.04 (g) of which sugars 4.48 (g)
- Proteins 12.75 (g)
- Fat 15.86 (g) of which saturated 2.16 (g)of which unsaturated 2.23 (g)
- Fibers 7.76 (g)
- Sodium 1,716.89 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients: polenta with porcini mushroom sauce
- 4 cups cornmeal
- 8 1/2 cups water
- 1 tablespoon coarse salt
- 1.1 lbs porcini mushrooms
- 24.7 oz tomato puree
- 2 carrots
- 2 onions
- 2 cloves garlic
- 1 stalk celery
- 1 bunch parsley
- 8 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- to taste chili pepper (optional)
Tools: polenta with mushrooms
For cooking polenta, a copper pot is ideal, but you can also use a non-stick saucepan.
- Copper Pot
- Pan
- Mixer
- Ladle
Recipe: polenta with porcini mushroom sauce
Start by bringing the water to a boil with the addition of coarse salt in a copper pot or a heavy-bottomed saucepan, preferably non-stick.
Pour the cornmeal in a steady stream, stirring slowly but continuously to prevent lumps from forming.
If you are using an electric pot with an automatic stirrer like mine, it will stir the polenta for you, making the cooking process more convenient and uniform.
Let it cook over low heat for about 40-60 minutes, stirring often, until you reach the desired thickness.
Depending on your taste, you can slightly adjust the proportions between water and cornmeal to obtain a softer or firmer polenta.
If you want to delve deeper into cooking polenta, either with instant or traditional cornmeal, or if you’re looking for some extra practical tips, check out the dedicated article I’ve already published on how to make polenta.
In the meantime, while the polenta cooks, start preparing the mushroom sauce.
Carefully remove any soil residues from the base of the porcini stems. With a cloth slightly dampened with cold water, gently wipe both the caps and stems to remove all traces of dirt.
If some mushrooms are particularly encrusted with soil, you can scrape them with the smooth blade of a small knife, being careful not to damage the flesh.
Once cleaned and dried, cut them into coarse pieces: you will need them to prepare the sauce.
To prepare this sauce, I followed the same mushroom ragù recipe that you can find on the blog. You can follow all the detailed steps by clicking here and proceed with the preparation of the sauce.
At this point, all that’s left is to assemble the dish: pour the hot polenta onto the bottom of the plate (or cutting board, for a rustic touch) and distribute the mushroom sauce on top. Finish with a sprinkle of freshly chopped parsley, which adds a touch of color and aroma. Serve immediately, when it’s still steaming and irresistible.
Storage and Tips
Storage: if you have leftover polenta, pour it while still warm into a loaf pan, level it, and let it cool completely. Once cold, you can store it in the refrigerator, well covered, for 2–3 days. You can then use it cut into slices to fry or use it as a base for polenta crostini.
Tips: choose a good quality cornmeal: whether it’s coarse, taragna, or instant, it really makes a difference. A quality cornmeal will give your polenta an authentic taste and perfect texture.
Be careful with the water: it’s better to start with a little less and add more during cooking, if needed. This way you avoid ending up with polenta that’s too watery.
To make it even more delicious, you can stir in a knob of butter or some grated cheese at the end of cooking.
FAQ
How do I avoid lumps in the polenta?
Pour the cornmeal in a steady stream, slowly, into the gently boiling water, and stir immediately with a wooden spoon. This step is crucial!
Can I use frozen mushrooms instead of fresh porcini?
Yes, you can use frozen porcini if fresh ones are unavailable. Thaw them first in a pan without any seasoning to evaporate excess water, then proceed as per the recipe.
How do I adjust the consistency of the polenta?
The consistency of the polenta depends on the ratio between water and cornmeal and on how long you cook it. If you want it softer and creamier, slightly increase the amount of water or add a little at a time during cooking, keeping it hot.
If you prefer a firmer polenta, you can decrease the water or cook it a little longer to dry it out.
