Polenta with Porcini Mushroom Sauce Recipe

August 22, 2008 in Recipes by danky

“Ever since I tried the polenta with mushrooms at Vinci in Chicago, I’ve made a point of stopping there when I’m in town,” says Colby L. Crabtree of Lexington, Kentucky. “The dish is so popular that the management counts the orders. Every time they hit ten thousand, the guest who requested it gets a free trip to Italy. I’d be happy just to ‘win’ the recipe.”

Makes 6 first-course servings.

INGREDIENTS

6cups water

2tablespoons olive oil

1teaspoon salt

1cup yellow cornmeal

1 1/4cups freshly grated parmesan cheese

1/4cup (1/2 stick) butterporcini mushroom sauce

additional freshly grated parmesan cheese (optional)

DIRECTIONS

Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter.

Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.