Porcini Mushroom Polenta

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This buttery, cheesy, and herbaceous Porcini Mushroom Polenta with a delightful flavour of wild mushrooms is a perfect for a lazy weekend brunch (or any other time of the day!)

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Hello, everyone. How are you doing? Are you enjoying fall? Apples, pumpkins, pumpkin spice lattes (Is this still trendy?), etc. I am enjoying. In the middle of week we were expecting a post-tropical storm Teddy passing by Nova Scotia, but it wasn’t that bad. In fact, that was just a combination of strong rains and some gusty winds. I might be a weirdo, but I love this time of the year in Atlantic Canada (It’s the season of hurricanes and storms in September and October)! Well I am not talking about hurricanes (They’re scary) – mostly about stormy days.

I understand this weather could bring an unpleasant experience such as power outage and broken trees, but there’s something cozy about that. Fireplace (If you have got one of course), comfort food, hot tea, a cat (If you have one), a movie. Well, again, if you need to commute to your work instead all this cozy home situation, that’s a totally different story.

If you don’t like rainy and gloomy weather, some comfort food will always feel you better. So, I am happy to share this Porcini Mushroom Polenta with you, my friends. It is savoury, buttery, cheesy, creamy, rich, and the most importantly – easy to make. As for porcini mushrooms, they are sautéed in a creamy sauce, and as the result, this sauce gets emulsified and infused with a lovely sweet flavour of porcinis. By the way, check this Fig Polenta, too.

Even though it’s the season of porcini mushrooms, it might be hard to find them. They also could be rather expensive if cultivated by a mushroom company. The good thing is that you won’t need a lot; just 3-4 small medium mushrooms would be sufficient to infuse the entire dish. Also, you can absolutely use dried porcini mushrooms. you will need about 1/4 cup of them – just mix them with some water and let it stand for about 15 minutes, to soften and remove the dust.

Don’t have porcinis? Certainly, you can use other wild mushrooms or even button mushrooms. That would be totally different result, but the delicious result.

And as always with most of my recipes, you can play with this Porcini Mushroom Polenta, adding or substituting ingredients. Just a couple of ideas that would go exceptionally well with this recipe: crispy sage, 1-2 slices of prosciutto or pancetta cooked with mushrooms, pine nuts, and even blue cheese. However. always keep in mind that porcini mushrooms are utterly delicate, so be careful adding ingredients with stronger flavours like prosciutto or blue cheese.

I hope you like this Porcini Mushroom Polenta and give it a try any of the suggested option.

Cheers.

Also, check other porcini recipes:

Creamy Chicken Porcini Pasta

Creamy Porcini Mushroom Pasta

3 thoughts on “Porcini Mushroom Polenta

  1. Neil says:

    Damn! If only I’d see this yesterday Ben. I was at a bit of a loss what to make for a Sunday brunch. This would have been excellent. Unfortunately we settled for a bowl of soup instead. How boring eh?
    Neil recently posted…Yellow Lentil DahlMy Profile

  2. David @ Spiced says:

    I totally agree with you, Ben – I’m one of those strange people that actually enjoys a good stormy day. And speaking of stormy days, comfort food like this polenta would be great on a day like that. I love the addition of porcinis here, and I’m thinking the pancetta would be a must, too. Also, we haven’t heard much about the dog and cat lately – how are they adjusting to the colder temperatures??
    David @ Spiced recently posted…Pasta e FagioliMy Profile

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