Wild Mushroom Polenta

Ingredients

• 100 g Pancetta (skin removed, sliced thin)
• 1 clove Smoked Garlic (thinly sliced)
• 1 small Fresh Red Chili (thinly sliced, seeds removed for less heat if desired)
• 20 g Dried Porcini Mushrooms (re‑hydrated in warm water for 10 min, drained and chopped)
• 200 g Button Mushrooms (cleaned and sliced)
• 100 g Shiitake Mushrooms (stems removed, caps sliced)
• 100 g Oyster Mushrooms (torn into bite‑size pieces)
• 1 medium Tomato (sliced lengthwise (≈10 cm))
• 1 handful Fresh Parsley (chopped)
• 2 tbsp Olive Oil (extra‑virgin)
• 250 ml Low‑Sodium Stock (vegetable or chicken stock)
• 200 g Polenta (coarse cornmeal) (≈50 g per serving, coarse grind)
• 30 g Unsalted Butter (divided: 2 tbsp for cooking, 1 tbsp for finishing)
• 2 tbsp Parmesan Cheese (freshly grated)
• to taste Salt (pinch)
• to taste Black Pepper (freshly ground pinch)

Instructions

1. Prepare All Ingredients

   Trim the pancetta, remove its skin and slice it thinly. Slice the smoked garlic clove, the chili, and the tomato lengthwise. Clean and slice the button mushrooms, shiitake and oyster mushrooms. Re‑hydrate the dried porcini in warm water for about 10 minutes, then drain and roughly chop. Rough‑chop the parsley.

   Time: PT10M

2. Sauté Pancetta and Aromatics

   Heat 2 tbsp olive oil in a large sauté pan over medium‑high heat. Add the pancetta and cook for about 30 seconds, just to render a little fat. Add the sliced smoked garlic and chili, stirring for another 30 seconds until fragrant.

   Time: PT2M

   Temperature: medium‑high

3. Build the Base of the Sauce

   Pour in the 250 ml stock, add the tomato slices, a splash of water, and the re‑hydrated porcini. Season lightly with salt and pepper. Stir and let the mixture come to a gentle simmer for 5 minutes.

   Time: PT5M

   Temperature: medium

4. Add Fresh Mushrooms and Simmer

   Add the button, shiitake and oyster mushrooms to the pan, then sprinkle the chopped parsley over the top. Cover the pan and let the sauce simmer gently for 10‑12 minutes, stirring once halfway through.

   Time: PT12M

   Temperature: low‑medium

5. Cook the Polenta

   In a small saucepan bring 800 ml water to a rolling boil. Add a pinch of salt and 2 tbsp butter. Gradually whisk in the 200 g polenta, stirring constantly to avoid lumps. Reduce heat to low and continue stirring for about 5 minutes until the polenta thickens and pulls away from the sides of the pan.

   Time: PT8M

   Temperature: boiling then low

6. Finish the Polenta

   Remove the saucepan from the heat. Stir in the grated Parmesan and the remaining 1 tbsp butter until fully melted and the polenta is glossy.

   Time: PT2M

7. Plate and Serve

   Spoon a generous mound of creamy polenta onto each plate. Ladle the mushroom‑pancetta sauce over the top, ensuring each serving gets a good mix of mushrooms and pancetta. Garnish with a little extra grated Parmesan and a drizzle of olive oil if desired.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pancetta: unsmoked bacon, prosciutto
• Instead of Smoked Garlic: regular garlic, lightly smoked
• Instead of Fresh Red Chili: bird's eye chili, crushed red pepper flakes
• Instead of Dried Porcini Mushrooms: dried shiitake, dried morels
• Instead of Button Mushrooms: white button mushrooms
• Instead of Shiitake Mushrooms: portobello mushrooms
• Instead of Oyster Mushrooms: king oyster mushrooms
• Instead of Tomato: canned diced tomatoes
• Instead of Fresh Parsley: fresh basil
• Instead of Olive Oil: vegetable oil
• Instead of Low‑Sodium Stock: water with bouillon cube
• Instead of Polenta (coarse cornmeal): instant polenta (adjust water)
• Instead of Unsalted Butter: olive oil (for cooking)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Sauté Pan
• Small Saucepan
• Wooden Spoon
• Measuring Cups and Spoons
• Grater
• Fine Mesh Sieve (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Re‑hydrating the dried porcini properly (at least 10 minutes in warm water)
• Cooking the pancetta only briefly to keep it tender
• Stirring the polenta continuously to avoid lumps and scorching
• Finishing the polenta with butter and Parmesan for creaminess

Chef Tips from the Video

• Use high‑quality pancetta for the best smoky flavor
• Add a pinch of nutmeg to the polenta for subtle warmth
• Finish the sauce with a drizzle of cold extra‑virgin olive oil for brightness

Troubleshooting

Storage

Refrigerator: Mushroom sauce stores in an airtight container for up to 3 days; reheat gently. Polenta can be kept refrigerated for 2 days and reheated with a splash of water.

Freezer: Both sauce and cooked polenta freeze well for up to 1 month; thaw in the fridge and reheat.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Re‑hydrate the porcini mushrooms a few hours ahead and keep them in the soaking liquid
• The mushroom sauce can be made up to a day ahead; reheat gently and adjust seasoning
• Polenta can be cooked ahead and kept warm on very low heat, stirring occasionally

Frequently Asked Questions