Wild mushroom polenta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried porcini mushrooms (about 1/2 oz) |
| 1 | cup | Yellow cornmeal |
| 4 | ounces | Fontina cheese cut into 1/2-inch cubes |
| Salt | ||
Directions
In a small bowl, cover the porcini with « cup of very hot water. Let soak until softened, about 20 minutes. Drain the porcini, reserving the soaking liquid. Finely chop the mushrooms.
Meanwhile, bring 4« cups of water to a boil in a large saucepan.
Gradually whisk in the cornmeal over high heat. Lower the heat to moderately high and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes. Pour in the mushroom liquid, stopping when you reach the grit at the bottom. Stir in the chopped porcini and Fontina until just combined. Season with salt.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95
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