Polenta and mushrooms

Polenta and mushrooms is a simple and original recipes from the Italian mountains. The traditional cuisine from Trentino inspires with its versatility. It is inspired by Alpine and Mediterranean influences, as, for centuries, Trento has been a transport crossroads between north and south and was long regarded as a luxury stopover for travellers to Italy.

The art of simple country cooking

Typical local products from the mountains, such as bacon, sausage, game and cheese, meet more southern products, such as olive oil, tomato sauces and citrus fruits. You can eat your fill of ravioli stuffed with mushrooms, strangolapreti (spinach gnocchi, literally translated as priest stranglers) as well as new interpretations of "migrant" dishes, such as canederli (dumplings) and spezzatino (goulash).

A tasty synergy: polenta and mushrooms

Polenta and exquisite mushrooms are among the cornerstones of Trentino cuisine. Long considered a poor man's food, polenta, so popular in northern Italy, has had a social ascent. The nutritious dish made from maize semolina has made its way from the bourgeois kitchen to the gourmet restaurants.

Creamy Polenta with Parsley Mushrooms: A Rustic Comfort Dish

Indulge in the simple elegance of creamy polenta topped with parsley-infused mushrooms, a dish that combines rustic flavors with sophisticated charm. Perfect for any time of year, but especially cozy during cooler seasons, this recipe highlights the earthy richness of mushrooms paired with the comforting warmth of velvety polenta.

The process of making this dish is a delightful ritual. As you stir the polenta, the grains transform into a smooth, creamy base that’s both hearty and satisfying. Meanwhile, the mushrooms sizzle in a fragrant medley of garlic, olive oil, and fresh parsley, releasing an aroma that fills your kitchen with an irresistible invitation to savor. Together, they create a dish that’s as nourishing as it is delicious.

Looking to explore more homemade recipes? Visit A Modo Mio Vegetarian Recipes for even more inspiration in the kitchen. Whether you’re trying traditional or new versions, these recipes bring the essence of Italian comfort food to your table.

... and the side dishes

In Trentino, polenta is traditionally cooked in copper kettles – in the past on an open fire – while being stirred constantly. It is served with grilled Tosella cheese, grilled meat, spezzatino, rabbit, butter and Parmesan, Gorgonzola, lucanica (grilled fresh sausage), salsicce (fried sausage), formaggio fritto (mountain cheese fried in a pan with milk and butter) or porcini mushrooms and chanterelles.

Trentino's mushrooms

Mushroom picking is very popular in Trentino, and only fresh, self-gathered wild ones are usually served on Sunday polenta. In the meantime, there are even restrictions on picking them in order to allow mushroom stocks to recover. When I was a child, there was only one rule: get up early, otherwise the forest is emptied!

📖 Recipe

Polenta and mushrooms

Simple, original recipes from the mountains and fine specialities – the traditional cuisine from Trentino inspires with its versatility.

[en]5 from 10 votes[/en][de]5 von 10 Bewertungen[/de][it]5 da 10 voti[/it]

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course main dish, polenta

Cuisine gluten free, lactose free, vegan, vegetarian

Servings 4 servings

Calories 281 kcal

Ingredients

 

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For the polenta

• 1 l water
• 250-300 g maize semolina, medium (the more maize semolina, the more compact the polenta will be) - cornmeal
• ½ tablespoon coarse salt

For the mushrooms

• 700 g mushrooms, cep mushrooms and chanterelles
• 2 garlic cloves, whole
• olive oil , as required
• 1-2 tablespoon parsley, chopped
• salt, as required
• pepper , as required

Instructions

 

• Bring the water and salt to the boil in a copper kettle. A wide steel pot is also suitable. Add the maize semolina to the boiling water. To avoid lumps, stir the semolina in with a whisk. As soon as the mixture starts to boil, reduce the heat and stir the polenta constantly with a polenta spoon or larger cooking spoon from the bottom to the top. A traditional polenta takes about 45-50 minutes. When the mixture starts to separate from the edge of the pot and forms a crust, the polenta is ready.
• In Trentino, the polenta is often spread on a wooden board; a string is attached to it to cut pieces out. If you like, you can also grill the pieces or fry them in olive oil. Cold polenta is also easy to prepare in this way.
• For those in a hurry, many shops now sell pre-cooked "minute polenta" made from fine semolina that is ready to eat in a few minutes. However, real polenta connoisseurs prefer to use medium-ground maize semolina because of its more intense flavour.

Notes

Mushrooms: Clean the mushrooms and chop as desired. Heat the oil and garlic cloves in a wide pan. Add the mushrooms. Cover and fry over a low heat for about 15 minutes. Season with salt and pepper. Remove the garlic cloves. Season with plenty of chopped parsley. Serve warm on top of the polenta.

Nutrition

Calories: 281 kcalCarbohydrates: 52 gProtein: 12 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 1 gSodium: 897 mgPotassium: 769 mgFiber: 8 gSugar: 4 gVitamin A: 84 IUVitamin C: 5 mgCalcium: 21 mgIron: 3 mg

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Buon appetito!