Polenta with Mushrooms – Polenta Con Funghi

Have fun preparing this mushroom dish!

In a high saucepan, bring the water to a boil. Add salt. Stir in the cornmeal with a wooden spoon so that the cooking process is not interrupted and there are no lumps. Cook for 45 minutes to 1 hour at a very moderate temperature, stirring continuously at the beginning and later at short intervals.

In the meantime, crush the peeled garlic. Clean the mushrooms and cut them into fine slices. 20 minutes before the end of the cooking time of the polenta, heat half of the butter in a frying pan, sauté the garlic briefly, add the mushrooms and cook at low temperature. Add the parsley and season with salt and pepper. Stir the Parmesan cheese with the whipped cream. Brush a shallow ovenproof dish well with softened butter. Pour in half the polenta mixture and smooth it out with a wooden spoon dipped in water. Spread the mushrooms evenly on top. Pour half of the cheese and cream mixture over the mushrooms. Cut the remaining polenta into slices and cover the filling with them, then pour the rest of the cheese-cream mixture over it. Spread the remaining butter in flakes evenly over the top and bake in a heated oven at 200 °C for 20 minutes.

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