Appetiser
Polenta con Funghi
Creamy polenta topped with a rich mushroom ragù.
45 minutestotal time
4 servingsserves
Easydifficulty
Ingredients
- 250g polenta
- 1L water and milk mixture
- 400g mixed mushrooms, sliced
- 2 garlic cloves
- 50g butter, 50g parmesan, olive oil, parsley
Method
Bring the water and milk to the boil and whisk in the polenta gradually, stirring constantly.
Cook for 30-35 minutes until creamy, then stir in the butter and parmesan.
Meanwhile, sauté the mushrooms in olive oil with garlic. Serve the polenta topped with the mushroom ragù, scattered with parsley.
#appetiser#vegetarian#mushroom#comfort food
More recipes
All →
Pandoro
A star-shaped, buttery vanilla Christmas cake from Verona, dusted with icing sugar.
⏱ 5 hours (incl. proving)🍽 10 servings
Green Bean and Goat Cheese Salad
Crisp green beans with creamy goat cheese and toasted hazelnuts.
⏱ 25 minutes🍽 4 servings
Moroccan Couscous Salad
A vibrant, herby couscous salad with roasted vegetables and citrus dressing.
⏱ 30 minutes🍽 4 servings
.jpg?width=1200)
Panettone
A tall, soft leavened cake studded with candied fruit and raisins - the Italian Christmas classic.
⏱ 5 hours (incl. proving)🍽 10 servings