Ingredients
- 1 cup polenta
- 4 cups water
- 4 tablespoons butter
- 1 cup porcini mushrooms (dried or fresh)
- 1/2 cup heavy cream (or until desired consistency)
- 1 cup grated Parmesan cheese (or more to taste)
- Salt to taste
Make it step by step
- In a large heavy bottomed saucepan, season water with salt and bring to a boil. Quickly whisk in the polenta until fully incorporated.
- Lower the heat to a simmer, add the butter and porcini and allow the polenta to cook, stirring occasionally for about 30 minutes.
- Finish by stirring in the cream and Parmesan cheese. If necessary, add salt to taste.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.