Sauteed Porcini with Cheesy Polenta
- Difficulty: Average
- Prep time: 20 min
- Cook time: 50 min
- Serving: 4
- Cost: High
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PRESENTATION
Polenta with porcini mushrooms becomes something richer and more satisfying when the polenta is made the alpine way—cooked with butter and cheese until it turns creamy and pulls into long, soft strings. That version, known as polenta concia and rooted in the mountain cooking of the Valle d'Aosta region, is what gives Sautéed Porcini with Cheesy Polenta its particular character. The porcini are briefly tossed in a pan with garlic and parsley, then rested over that yielding base, their earthy depth cutting cleanly against the richness below.
Sage-scented melted butter finishes the plate, adding fragrance where the mushrooms bring savoriness and the polenta brings body. The dish is substantial enough to stand on its own as a main, and the source positions it as a natural fit for a cold-weather Sunday lunch. Serve it straight from the pan while the cheese is still warm and pulling away in slow, satisfying threads—that soft, stringy texture is part of what makes the combination work.
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INGREDIENTS
- For the cheesy polenta
- Corn flour 4 cups (500 g)
- Water 8 ½ cups (2 l)
- Fine salt 2 ½ tsp (15 g)
- Butter 5 ½ tbsp (80 g)
- Sage to taste
- Toma cheese 7 oz (200 g)
- Garlic 4 cloves
- For the sauteed mushrooms
- Porcini mushrooms 1.1 lbs (500 g)
- Garlic 3 cloves
- Butter 1 ½ tbsp (20 g)
- Extra virgin olive oil 2 tsp (10 g)
- Fine salt to taste
- Black pepper to taste
- Parsley to taste
How to prepare Sauteed Porcini with Cheesy Polenta
To prepare the sauteed porcini with cheesy polenta, start with the polenta: pour the water into a large pot, add the salt 1 and bring to a boil. Gradually pour in the cornmeal 2, whisking at the same time to prevent lumps 3. Reduce the heat and let it cook for about 50 minutes, stirring often with a wooden spoon, especially on the bottom of the pot, to prevent the polenta from sticking.
Meanwhile, take care of the mushrooms: remove the earthy part at the base of the stems 4 and gently clean the porcini with a slightly damp cloth 5, removing any traces of dirt. Then slice them into even-thickness slices 6.
In a large skillet pour the extra-virgin olive oil, add 1 1/2 tablespoons of butter and the garlic 7. Heat over medium until the butter has melted and the garlic has released its aroma, then add the porcini. Increase the heat and cook them for about 10–12 minutes, stirring gently from time to time to ensure even cooking. Season with salt 8 and pepper. When the mushrooms are cooked and slightly golden 9, remove the garlic.
Add the previously chopped parsley 10 and stir to flavor. Turn off the heat and set aside. At this point cut the cheese into cubes 11, then prepare the flavored butter: put the remaining 6 tablespoons of butter in a small saucepan 12.
Add the unpeeled garlic cloves 13 along with the sage leaves 14 and let the butter melt over low heat. Let it infuse for a few minutes, taking care not to burn it, then turn off the heat. When the polenta is ready you can turn off the heat 15.
Add the cubed cheese 16 and add about half of the sage‑infused melted butter 17. Mix thoroughly until the cheese is completely melted and incorporated, obtaining a creamy, stringy polenta 18.
Spread the cheesy polenta on a serving platter, finish with the remaining sage butter 19 and arrange the sauteed porcini on top 20. Serve your sauteed porcini with cheesy polenta immediately, piping hot 21!