Mushroom Polenta

Name: Mushroom Polenta
Ingredients: 2 ounces finely chopped pancetta; 1 small onion, finely chopped; 2 tablespoons olive oil; 1 (10 ounce) package white mushrooms, trimmed and sliced; 2 tablespoons chopped fresh flat-leaf parsley; salt; fresh ground black pepper; 4 cups cold water; 1 cup coarsely ground yellow cornmeal, preferably stone-ground

9 ingredients

9 steps

Ingredients

2 ounces finely chopped pancetta
1 small onion, finely chopped
2 tablespoons olive oil
1 (10 ounce) package white mushrooms, trimmed and sliced
2 tablespoons chopped fresh flat-leaf parsley
salt
fresh ground black pepper
4 cups cold water
1 cup coarsely ground yellow cornmeal, preferably stone-ground

Directions

1

In a big skillet, combine the pancetta, onion, and oil; cook until the pancetta and onion are lightly golden, about 10 minutes.
2

Add in the mushrooms and parsley; cook until the mushroom liquid evaporates, about 10 minutes.
3

Season to taste with salt and pepper.
4

In a 2 quart saucepan, bring 3 cups water to a boil.
5

In a small bowl, whisk together the cornmeal, 1/2 teaspoon salt, and remaining 1 cup cold water.
6

Pour the cornmeal mixture into the boiling water and cook; stirring constantly, until it comes to a boil.
7

Decrease the heat to very low, cover, and cook, stirring occasionally, until the polenta is thick and creamy, about 30 minutes.
8

If the polenta becomes too thick, stir in more water.
9

Stir the contents of the skillet into the polenta; pour the mixture onto a warm platter; serve immediately.