Quick polenta with mushrooms

Name: Quick polenta with mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Plain quick-cooking polenta, dry; 700 g Water; 350 g Mushrooms; 20 g Olive oil; 8 g Garlic; 15 g Fresh parsley; 3 g Salt; 2 g Black pepper

Soft quick-cooking corn polenta topped with garlic-sautéed mushrooms and parsley.

Estimated total time: 25 minutes2 portionsAbout 450 kcal per portion

Quick polenta with mushrooms — representative dish photograph — Photo: FakirNL · CC BY-SA 4.0 · Photo source. Wikimedia photograph; responsive cropping. The pictured mushroom sauce may contain dairy and uses larger mushrooms; this written preparation uses oil, plain polenta and champignons.

Ingredients for 2 portions

180 g Plain quick-cooking polenta, dry
700 g Water
350 g Mushrooms
20 g Olive oil
8 g Garlic
15 g Fresh parsley
3 g Salt
2 g Black pepper

Method

Use 180 g plain dry quick-cooking polenta, not a ready-cooked 180 g block. Wipe and slice 350 g mushrooms, mince 8 g garlic and chop 15 g parsley. Bring 700 g water and 2 g of the 3 g salt to a boil.
Whisk the polenta into the boiling water in a thin stream. Lower the heat and stir for the packet time, typically 7–10 minutes, until thick and creamy; add a splash of water if needed. If the packet calls for longer cooking, follow that time and extend the plan.
While the polenta thickens, heat 20 g olive oil in a second pan. Cook the mushrooms over medium-high heat for 6–8 minutes until their released liquid reduces and the edges brown. Add the garlic for the final minute, then season with the remaining 1 g salt and 2 g black pepper.
Stir half the parsley into the mushrooms. Spoon the polenta into two bowls, top with all the mushrooms and their pan juices, and scatter over the remaining parsley. Serve hot.

La Cucina Italiana’s polenta e funghi porcini cooks mushrooms separately and explicitly suggests precooked polenta to shorten the cooking time. This vegan household version uses plain instant maize polenta, supermarket champignons and olive oil instead of porcini or dairy; check the polenta packet for additives. The photograph shows a restaurant-style mushroom sauce whose ingredients may include dairy and do not establish the diet of this written recipe. Energy is an approximate sum of all measured ingredients.

Polenta ai funghi

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

La Cucina Italiana — polenta e funghi porcini, with quick-polenta option

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