• Polenta with French Porcini Mushrooms 350g



    Serves 6

    •  6 Cups water
    • 1 ¾ cups Providore’s Polenta with Porcini Mushrooms
    • 3 tbs butter
    • 1 ½ teaspoons salt
    • 50g Parmesan Cheese, grated
    • Cracked black pepper



    Bring the water to boil in a large saucepan and add salt. Slowly stream in the polenta, whisking continuously. Reduce the heat to low and cook until the mixture thickens for 5-10 minutes. Stir in the butter and parmesan, adjust seasonings with salt and pepper and serve.

    Polenta can be laid out into a baking paper lined tray, smoothed over and refrigerated overnight. Turn out onto a cutting board and cut into wedges and grill on a bbq for an easy side dish.

    Polenta can also be crumbed with leftover ground polenta and served with our tomato capsicum relish for a simple tapas dish.

    Enjoy with Osso Bucco, lamb shanks or a delicious Caponata

    Polenta with French Porcini Mushrooms 350g
    • $11.95

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