Memorial Day Recipes

Mushroom Polenta

  • Print
Mushroom Polenta

Rating:

(0 votes) 0 0

If you prefer vegetarian polenta, skip the pancetta.

Shared by svenetos

Serving Size / Yield

6 servings

Ingredients

  • 2 oz. finely chopped pancetta
  • 1 sm. onion, finely chopped
  • 2 Tbs. olive oil
  • 1 10-oz. pkg. white mushrooms, trimmed and sliced
  • 2 Tbs. chopped fresh parsley
  • salt
  • freshly grated black pepper
  • 4 C. cold water
  • 1 C. coarsely ground yellow cornmeal

Directions

In a large skillet, combine pancetta, onion and oil and cook for about 10 minutes. Add mushrooms and parsley and cook until the mushroom liquid evaporates (10 minutes). Season with salt and pepper to taste. In a 2-qt. heavy saucepan, bring 3 C. water to a boil. In a small bowl, whisk together the cornmeal, 1/2 tsp. salt and remaining 1 C. cold water.

Pour the cornmeal mixture into the boiling water and cook, stirring constantly, until it comes to a boil. Reduce the heat to very low, then cover. Cook, stirring occasionally for about 30 minutes. Stir the contents of the skillet into the polenta saucepan. Pour the mixture onto a warm platter and serve immediately.

Review this recipe:

Signup