Polenta with Porcini Mushroom Sauce Recipe

Polenta with Porcini Mushroom Sauce Recipe

  • 6 cups water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 1 1/4 cups freshly grated Parmesan cheese
  • 1/4 cup (1/2 stick) butter
  • Porcini Mushroom Sauce
  • Additional freshly grated Parmesan cheese (optional)
  1. 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.
  2. Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.
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