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Porcini mushroom polenta with walnuts and BIO evo oil

All the flavor of a traditional and ancient preparation, rich and hearty!

Ingredients

  • 250 Bartolini instant polenta
  • 1 liter of water
  • Extra virgin olive oil BIO Bartolini
  • 500 g porcini mushrooms (or mixed)
  • 1 clove of garlic
  • Parsley
  • Walnuts
  • Salt

Preparation

Place 1 liter of water with a pinch of salt in the pot and bring to a boil.

When the water starts to boil remove the pot from the heat and pour in the instant polenta by sprinkling, stirring quickly with a hand whisk so that no lumps form.

Return the pot to the heat and cook the polenta for about 8 minutes over medium heat.

Turn off the heat and add the oil while stirring.

Wait a few minutes before pouring it into a serving dish because unlike the classic one it will be more liquidy even though it will tend to congeal quickly.

Clean all the porcini mushrooms by scraping away excess soil with a small knife or a clean, dry cloth.

Cut the porcini mushrooms into pieces.

Put 4 tablespoons of extra virgin olive oil and a clove of garlic in a large nonstick skillet and heat it.

Cook the porcini mushrooms in the pan on high heat for 5 minutes then season with salt, lower the heat and continue cooking for about 15 to 20 minutes more until the mushrooms are fully cooked and soft.

When the mushrooms are finished cooking, turn off the heat, add the crumbled walnuts and chopped parsley and stir.

Once you have cooked the polenta serve it with porcini mushroom sauce, hot and steaming.

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