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Polenta and mushrooms




Canned tomato sauce, without salt

500 grams


1 glass

White wine

2 coffee cups


1 wedge

Dried mushrooms

30 grams

Yellow corn flour

500 grams

Coarse salt

1 spoon


2 liters

second courses from Italy

Polenta and mushrooms

Polenta and mushrooms

vegan high in potassium

ready in

4 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Polenta and mushrooms

The polenta with mushroom sauce is to eat all together around the table, forks in hand and enjoy!

Polenta and mushrooms step 1

step 1

Preparation of mushroom sauce. Put the dried mushrooms in a bowl with warm water and let them acclimatize for four hours to soften.

Polenta and mushrooms step 2

step 2

After this time wash them for about 6 times, until the water will not be clean.

Polenta and mushrooms step 3

step 3

Put in a pot the mushrooms, garlic, half glass of white wine, a glass of water and cook for unoretta low heat.

Polenta and mushrooms step 4

step 4

Then add the tomato puree, salt and simmer, always at low heat for Another hour.

Polenta and mushrooms step 5

step 5

Preparation of the polenta. Boil in a fairly large pot 2 liters of water and a tablespoon of coarse salt.

Polenta and mushrooms step 6

step 6

When it will begin to boil, slowly pour the cornmeal and continue to turn with a wooden spoon. Put the pot on the smallest fire to low and simmer for three hours.

Polenta and mushrooms step 7

step 7

The polenta will cook slowly without having to turn.

Polenta and mushrooms step 8

step 8

Once cooked on the bottom of the pot will remain a crust, delicious to eat like crackers.

Polenta and mushrooms step 9

step 9

so Place the polenta on a wooden pastry board, pour the mushroom sauce and sprinkle with Parmesan cheese. Forks in hand and everyone at the table! Done!

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