HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Porcini Polenta Recipe

Cookstr
Course: Main Course, Side Dish, Vegetable
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Porcini Polenta

Photo by:

Using dried mushrooms guarantees a rich, earthy flavor, which is ideal for serving alongside the subtle-tasting polenta. Good with a mixed green salad as a main course, or a hearty first course.

Yield: Makes 4 servings

INGREDIENTS

for the mushrooms:

  • ½ oz (15g) dried porcini mushrooms
  • 4 tbsp olive oil
  • 1 garlic clove, chopped
  • 1 lb (450g) cremini mushrooms, sliced
  • Salt and freshly ground black pepper
  • 1 rosemary sprig
  • 1 sage sprig
  • 4 thyme sprigs

  • 4 cups water
  • 1 tsp salt
  • 1 1/3 cups instant polenta

Directions

1. Put the dried mushrooms in a heatproof bowl and cover with boiling water. Let stand for 20 minutes. Line a fine sieve with moistened cheesecloth or paper towels. Strain the mushrooms through the sieve, reserving the liquid. Rinse the mushrooms.

2. Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 2–3 minutes until golden. Stir in the cremini mushrooms and thyme, and season with salt and pepper. Add the porcini mushrooms and their soaking liquid, the rosemary, and the sage, and cook, stirring occasionally, until the mushrooms are lightly browned and the liquid has almost completely evaporated.

3. Bring 4 cups water and salt to a boil in a large saucepan over a high heat. Slowly whisk in the polenta. Whisk about 3 minutes more, until the polenta is thick and tender. Season with salt and pepper.

4. Divide the polenta between 4 serving bowls. Spoon the mushrooms on top and serve at once.

Variation: Parmesan Polenta

Omit the mushrooms. When the polenta is tender, stir in 6 tbsp diced butter and ¾ cup freshly grated Parmesan cheese.

Notes

Prepare ahead: The mushrooms can be cooked up to 4 hours in advance and reheated.

Leftovers can be reheated.


© 2008 Dorling Kindersley
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

349kcal (17%)
882mg (37%)
44g
6g
17g (26%)
0g
2g (12%)
11g
3g
0mg (0%)
3g
8g
69mg
729mg
1mcg RAE (0%)
0mg (1%)
27mg (3%)
2mg (12%)
FROM THE KITCHEN OF...

Discounts & Benefits