AModoMio

  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
menu icon
go to homepage
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
subscribe
search icon
Homepage link
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
×
home » dishes » main dish

Polenta and mushrooms

  • German
  • Italian

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.

jump to recipe

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).

Polenta e funghi

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.

Polenta e funghi

... 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

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
 

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
Tried this recipe?Mention @a.modo_mio or tag #a-modo-mio!
Print Recipe Pin Recipe Share by Email Share on Facebook

We’d Love to Hear from You!

Have you tried this polenta with parsley mushrooms recipe? Share your experience, tips, or creative twists in the comments below! Let’s inspire each other with new ideas and create a community that celebrates the joy of homemade cooking. 🌿✨

Buon appetito!

main dish

  • Cod au gratin with tomato-fennel vegetables
    Cod au gratin with tomato-fennel vegetables
  • Easy lemon mustard chicken breast
    Easy lemon mustard chicken breast
  • White lasagna with mushrooms
    White lasagna with mushrooms
  • Linguine with basil and caper pesto
    Linguine with basil and caper pesto

Comments

    5 from 10 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Divas says

    March 18, 2024 at 7:22 am

    5 stars
    Your post has exceeded my expectations. It's informative, engaging, and well-structured.

    Reply
    • John says

      March 19, 2024 at 2:41 pm

      5 stars
      Great job on your blog post! The content was informative, and I appreciated the practical examples you provided.

      Reply
      • Jack says

        April 13, 2024 at 5:56 pm

        I'm thoroughly impressed by the depth of information you've provided in this article. It's truly enlightening for additional details.

        Reply
  2. Mitchell says

    January 24, 2024 at 10:25 am

    5 stars
    Thank you for sharing such an informative and well-crafted blog post. The clarity of your writing and the logical flow of your arguments made it an enjoyable read.

    Reply
  3. John Berry says

    December 31, 2023 at 8:55 am

    5 stars
    Great job on your blog post! The content was well-crafted and supported by credible sources. I appreciated the practical tips and step-by-step guidance you offered.

    Reply
  4. Kashaf says

    December 22, 2023 at 9:23 am

    5 stars
    Great job on your blog post! The content was informative and engaging, and I appreciated the practical examples you shared.

    Reply
  5. Jon says

    December 20, 2023 at 4:03 pm

    5 stars
    I love this post!

    Reply

Workshops

In einer Gruppe von maximal 10 Personen bereiten wir verschiedene Pasta-Sorten und die dazu passenden Saucen. Ich zeige euch meine Kenntnisse, sowie viele Tipps und Tricks in der Herstellung von Pasta.
Wir verköstigen die selbst-gemachten Nudeln dann gemeinsam. Dies mit vielen Geschichten der italienischen Küche, die das italienische Lebensgefühl „la dolce vita“ vermitteln.
* * * Alle Termine * * *

  • workshop
    GUTSCHEIN PASTAWORKSHOP
  • 04.10.25 PASTA Basic
  • Grüne Gnocchi mit Bärlauch und Ricotta
    18.10.2025 GNOCCHI
  • Fettuccine
    28.02.2026 PASTA BASIC
  • workshop
    21.03.2026 PASTA BASIC

Mein Buch

a modo mio das buch

Du findest im Buch eine Küche ohne Schnickschnack, original italienisch, meist vegetarisch und genau richtig für den Alltag. Viele Rezepte stammen aus unseren Familienkochbüchern, inspiriert von Mamma Maria oder Nonna Nina. Ich gebe natürlich auch Tipps und Tricks für perfekte Pasta, Risotto oder selbst gebackenes Brot. Zu meinen Lieblingen gehören ebenso italienisches Streetfood sowie Eingemachtes und Eingelegtes. Da werde ich wieder zum Kind, schleiche in die Vorratskammer und nasche heimlich vom Milchkaramell!

Hier geht es zu den Rezensionen

auf  Genialokal.de bestellen

Rezepte der Saison

  • Speck, Pecorino und Pfeffer : Pasta alla Gricia Rezept
    Spaghetti alla gricia
  • focaccia Rezept
    Focaccia recipe: bread baked over fire
  • marinierte oliven
    Marinated olives - Sicilian style
  • Torta Paradiso - Paradis Kuchen
    Heaven cake – Torta Paradiso
  • Ricotta Gnocchi
    Sicilian Ricotta Gnocchi
  • Fettuccine Alfredo - recipe
    Nonna Nina’s homemade fettucine all’uovo

Hallo ich bin Alessandra,

Willkommen auf meinem Blog
der italienischen Gerichte und Geschichten.
mehr zu mir
Foto: Anna Stöcher

Gestalte Dein persönliches Menü

Footer

↑ back to top

About

  • Impressum
  • Datenschutzerklärung

Community

  • WORKSHOPS buchen
  • Email Anmeldung

Contact

  • Kontakt
  • Mediakit Download

Copyright © 2025 AModoMio

  • German
  • Italian

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.