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Polenta con Funghi

St Georges Mushroom

St Georges Mushroom

After a recent trip to northern Italy where polenta is eaten more than pasta (by the locals) I decided to try this out with some St.Georges mushrooms I found, simple and delicious!

Polenta con Funghi

Slice up your mushrooms and put to one side

Grate 2-3 cloves of garlic and add it to a warm frying pan with 100g of butter, melt slowly to flavour the butter.

Add the mushrooms and turn up the heat for 5mins to fry off then turn down to a low heat, adding a good pinch of salt to draw out the liquid in the mushrooms as you want this as your sauce.

Cook your polenta according to the packet.  Usually add hot water and stir vigorously for 5-8mins.  Stir in a good handful of parmesan cheese and serve in a mound on a plate.

Turn up the heat on your mushrooms and scatter in a handful of fresh chopped sorrel to give a slight lemon flavour.

Pour the mushrooms over the polenta and finish with a drizzle of rapeseed oil.





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