Polenta di Storo ai Funghi

Storo, in Trentino-Alto Adige, is famed for stone-ground corn that yields deeply flavored polenta. Here it meets garlicky sautéed mushrooms and a shower of aged cheese for rustic alpine comfort.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups stone-ground polenta (Storo-style if available)Pantry
• 6 cups water or light brothPantry
• 1 lb mixed mushroomsProduce
• 2 cloves garlicProduce
• 3 tbsp butterDairy
• 2 tbsp olive oilPantry
• 2 tbsp parsleyProduce
• to taste saltSpices
• optional aged cheese for servingDairy

Instructions

1. 1Cook polenta slowly with salt, whisking, until thick and creamy (or soft-set).
2. 2Sauté mushrooms in oil and butter with garlic until browned and dry.
3. 3Season mushrooms; add parsley.
4. 4Spoon polenta; top with mushrooms and cheese.