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Best Easy Polenta e Funghi Recipe

Name: Best Easy Polenta e Funghi Recipe
Total time: 45 min
Yield: 280 g
Ingredients: Yellow cornmeal (polenta) 1 cup; Water 4 cups; Whole milk 1 cup; Fresh wild mushrooms (such as cremini, chanterelles, or porcini), sliced 12 oz; Shallot, finely chopped 1 piece; Parmesan cheese, grated 1 oz; Olive oil 2 tbsp; Butter 1 tbsp; Fresh thyme leaves 1 tsp; Salt 1 tsp; Black pepper, freshly ground 0.5 tsp

Golden polenta topped with a rich mushroom ragù is classic northern Italian vegetarian fare. This fresh mediterranean dish is a family comfort food that highlights seasonal wild mushrooms.

Cook 45 min Difficulty NORMAL 310 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

Yellow cornmeal (polenta) 1 cup
Water 4 cups
Whole milk 1 cup
Fresh wild mushrooms (such as cremini, chanterelles, or porcini), sliced 12 oz
Shallot, finely chopped 1 piece
Parmesan cheese, grated 1 oz

Seasonings/Sauce

Olive oil 2 tbsp
Butter 1 tbsp
Fresh thyme leaves 1 tsp
Salt 1 tsp
Black pepper, freshly ground 0.5 tsp

Nutrition summary

Carbohydrates 48 g 62%

Protein 9 g 12%

Fat 9 g 26%

Serving size 280g

Cooking steps

1

In a large saucepan, bring 4 cups water, 1 cup whole milk, and 1 teaspoon salt to a gentle simmer over medium heat.
2

Gradually whisk in the cornmeal in a thin stream, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring often, until thick and creamy, about 30 minutes.
3

While the polenta simmers, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the chopped shallot and cook for 2 minutes until softened.
4

Add the sliced wild mushrooms and sauté for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. Stir in 1 teaspoon thyme leaves and season with black pepper.
5

Spoon the creamy polenta onto plates, top generously with the mushroom ragù, and finish with a sprinkle of grated Parmesan. Serve warm for best texture.

Personalized Q&A

Q. What's the key ingredient in this Polenta e Funghi recipe?

The essential ingredient is yellow cornmeal, used to make the creamy polenta that forms the base of the dish. It provides the signature texture and mild, comforting flavor, while the fresh wild mushrooms offer a savory, rich counterpoint on top.

Q. How do I prevent lumps when making polenta?

To avoid lumps, always add the cornmeal slowly in a thin stream to simmering liquid, whisking continuously. Maintaining heat on low and stirring often helps create a smooth, creamy texture without sticking or clumping.

Q. What is the ideal heat control when cooking the mushrooms?

For perfectly caramelized mushrooms, use medium-high heat with both olive oil and butter, allowing the mushrooms to brown and release their moisture. Avoid overcrowding the pan; this ensures even browning without steaming.

Q. How many calories and carbs are in each serving?

Each serving contains approximately 310 kcal and 48 grams of carbohydrates, with carbohydrates making up about 62% of the total calorie content.

Q. Is this recipe vegetarian and Mediterranean diet–friendly?

Yes, this dish uses no meat or seafood and highlights olive oil, mushrooms, and herbs, aligning closely with both vegetarian and Mediterranean dietary principles.

Best Easy Polenta e Funghi Recipe

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