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.
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
- 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.
- 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.
- Once the polenta is ready, stir in the Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
- 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