Tuscan Polenta With Mushrooms (polenta Con Funghi)

Tuscan Polenta with Mushrooms, or Polenta con Funghi, is a classic dish from the Tuscan region of Italy. This hearty and flavorful dish combines creamy polenta with sautéed mushrooms, creating a comforting and satisfying meal.

Tuscan Polenta With Mushrooms (polenta Con Funghi)

Ingredients

  • 4 cups water
  • 1 cup polenta
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 lb mixed mushrooms, such as cremini and shiitake, sliced
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. In a large saucepan, bring the water to a boil. Gradually whisk in the polenta and salt. Reduce the heat to low and cook, stirring frequently, for 25-30 minutes or until the polenta is thick and creamy.
  2. While the polenta is cooking, heat the olive oil in a large skillet over medium heat. Add the mushrooms and garlic, and sauté for 8-10 minutes or until the mushrooms are tender and golden brown.
  3. Once the polenta is ready, stir in the Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
  4. To serve, spoon the creamy polenta onto plates and top with the sautéed mushrooms. Garnish with additional parsley if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
8g
Fat
10g

Supplies

Saucepan Whisk Skillet Serving plates

Tools

Cutting board Knife Wooden spoon

Serving suggestions

Serving suggestions: Serve the Tuscan Polenta with Mushrooms as a main course with a side of mixed green salad and a glass of Chianti wine.

Tips & tricks

Tips: For extra flavor, you can add a splash of balsamic vinegar to the sautéed mushrooms before serving.

Cost

$15