ITALIAN POLENTA DISCS WITH PORCINI MUSHROOMS

Entree or appetizer - Vegetarian - Gluten free

For Polenta:
1 1/2 cups Italian polenta flour
6 cups of water
2 yolks
1 tbsp Parmigiano Reggiano, grated

For the sauce:
2 oz Italian dried porcini
8 oz white mushrooms
1/2 onion, thinly sliced
1 garlic clove, finely minced
2 tbsp chopped parsley
2 tsp hot pepper flakes (if you like it)
Mozzarella, diced
Parmigiano reggiano, grated
3 tbsp Italian extra virgin olive oil
Salt

Prepare polenta: Bring a large saucepan (with heavy bottom) to a boil. When boiling add salt (like you would do for pasta) and slowly pour corn flour into the boiling water, whisking constantly to prevent lumps. Lower the heat to simmer, stir with a wooden spoon for another couple of minutes, then cover with lid and cook for 45-50 minutes, stir occasionally.

In the mean time, soak dried porcini in lukewarm water for about 20 minutes. slice the white mushrooms.

Remove porcini and squeeze excess water, cut bigger pieces into a desired size, carefully filter soaking water in order to remove dirt and reserve it.

In a large skillet over medium heat, warm olive oil and sautee garlic and onions until garlic is golden, then stir in porcini and white mushrooms. Sautee for about 4-5 minutes, then add a few tbsp of the soaking water you reserved, season with salt, hot pepper flakes and parsley and cook until desired doneness. Remove from heat.

When polenta is cooked stir in yolks and parmigiano, spread it in a baking dish about 1" thikness and wait until it cools down to room temperature.

Cut it in disks and arrange them in a lightly greased baking dish, cover with mushroom sauce, sprinkle with diced mozzarella and/or Parmigiano, and broil until cheese melts.

Serve immediately.

This recipe should serve 4 to 10, dending on disks size and if served as appetizer or entree

- You can add crumbled sausages or bratwurst to the mushrooms or on top of them, before the cheese.
- You can use our Italian mix (dried garlic, hot pepper flakes and parsley), if you'd like, instead of the fresh ones, 2 tbsp would be enough.
- We do sell both Italian polenta flour and REAL dried Italian porcini (which are way more flavorful than their competitors).
- It's gluten free and vegetarian.