Polenta with Mushrooms
Polenta with Mushrooms is a medium Italian recipe that serves 4. 350 calories per serving. Recipe by Kitchen on the Cliff with Giovanna on YouTube.
Prep: 30 min | Cook: 1 hr 20 min | Total: 2 hrs 5 min
Cost: $10.19 total, $2.55 per serving
Ingredients
- 1 cup Coarse Cornmeal (for the penta, sifted if possible)
- 4 cups Water (for boiling the penta)
- 1.5 teaspoons Salt (divide between mushroom stew and penta water)
- 4 tablespoons Unsalted Butter (2 tbsp for sauté, 2 tbsp to finish penta)
- 2 tablespoons Olive Oil (extra-virgin preferred)
- 1 large Yellow Onion (quartered, coarsely chopped)
- 2 tablespoons Italian Flat-Leaf Parsley (chopped, for garnish and sofrito)
- 500 grams Mixed Fresh Mushrooms (slice thinly, stems included, variety optional)
- 30 grams Dried Porcini Mushrooms (reconstituted in boiling water for 20 minutes, stems discarded)
- 120 ml Heavy Cream (adds richness to the mushroom sauce)
- 1 teaspoon Black Pepper (freshly ground, to taste)
Instructions
Prepare Mushrooms and Onion
Trim the stems of the fresh mushrooms, slice the caps about ½ inch thick, and thinly slice the stems. Quarter the onion and coarsely chop it. Roughly chop the flat‑leaf parsley.
Time: PT10M
Rehydrate Dried Mushrooms
Place the dried porcini in a bowl, cover with boiling water and let soak for 20 minutes. After soaking, discard the woody stems, reserve the mushroom‑infused water, and strain the caps.
Time: PT20M
Sauté Onion
Heat the skillet over medium‑high heat, melt 2 tbsp butter and add 2 tbsp olive oil. Add the chopped onion and sauté until just wilted, about 5 minutes. Do not let it brown.
Time: PT5M
Temperature: medium-high
Cook Fresh Mushrooms
Add the sliced fresh mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and shrink, about 7 minutes.
Time: PT7M
Temperature: medium-high
Add Dried Mushrooms and Season
Stir in the rehydrated dried mushroom caps, sprinkle a pinch of salt, and pour in about ¼ cup of the reserved mushroom water. Continue cooking for 15 minutes, allowing flavors to meld and excess liquid to evaporate.
Time: PT15M
Temperature: medium
Finish Mushroom Stew with Cream
Stir in the heavy cream, increase heat to bring the mixture to a gentle boil, then reduce to a low simmer for 3 minutes until the sauce thickens slightly.
Time: PT3M
Temperature: medium
Boil Water for Penta
In a separate saucepan, bring 4 cups of water to a rolling boil.
Time: PT5M
Temperature: high
Cook the Penta (Polenta)
Add 1.5 tsp salt to the boiling water, then sprinkle the cornmeal in a steady stream while whisking continuously to avoid lumps. Reduce heat to medium, keep a gentle boil, and stir constantly, scraping the bottom and sides, for about 40 minutes until the mixture is thick, creamy, and the grains are tender.
Time: PT40M
Temperature: medium
Finish the Penta
Turn off the heat and stir in the remaining 2 tbsp butter until fully melted, leaving the penta slightly runny.
Time: PT2M
Plate and Garnish
Spoon a generous portion of the hot penta onto serving bowls, top with the mushroom stew, and garnish with chopped flat‑leaf parsley.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk
Ingredient Substitutions
- Instead of Coarse Cornmeal: Polenta flour
- Instead of Unsalted Butter: Margarine
- Instead of Olive Oil: Vegetable oil
- Instead of Yellow Onion: white onion
- Instead of Italian Flat-Leaf Parsley: curly parsley
- Instead of Mixed Fresh Mushrooms: single type of mushroom (e.g., cremini)
- Instead of Dried Porcini Mushrooms: dried shiitake, dried morels
- Instead of Heavy Cream: half-and-half, creme fraiche
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Skillet
- Saucepan
- Wooden Spoon
- Ladle (optional)
- Fine Mesh Strainer
- Measuring Cups
- Whisk
- Serving Bowls
Critical Steps — Do Not Skip
- Whisk the cornmeal into boiling water without lumps.
- Stir the penta constantly for the full 40 minutes to avoid sticking.
- Do not over‑brown the onion; it should only wilt.
- Add cream at the end and avoid a hard boil to prevent curdling.
Chef Tips from the Video
- Use a mix of earthy mushrooms (porcini, shiitake, cremini) for depth of flavor.
- Add a pinch of nutmeg to the cream sauce for a subtle warmth.
- For extra richness, finish the penta with a drizzle of truffle oil.
Troubleshooting
Polenta develops lumps.
Whisk the cornmeal into the boiling water gradually while stirring constantly; if lumps form, use a fine mesh sieve to break them up.
Mushroom stew is watery.
Increase the heat to a gentle boil after adding cream and let it reduce for a few minutes, or add a splash of flour slurry.
Penta sticks to the bottom of the pot.
Scrape the bottom and sides with a wooden spoon every minute and keep the heat at medium, not high.
Storage
Refrigerator: Store leftover penta and mushroom stew in separate airtight containers for up to 3 days.
Freezer: Penta can be frozen for up to 2 months; reheat gently and add a splash of water or broth.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Rehydrate dried mushrooms a day ahead and store the soaking liquid in the fridge.
- Penta can be cooked ahead, cooled, sliced, and pan‑fried for a different texture.
Frequently Asked Questions
What is the cultural significance and history of Penta with Mixed Mushroom Stew in Northern Italian cuisine?
Penta, a coarse cornmeal porridge, has long been a staple in the cooler Alpine regions of Northern Italy, especially Emilia‑Romagna. Historically it was a peasant dish that provided warmth and sustenance during winter, often served with hearty toppings like mushroom stews.
What traditional regional variations of Penta exist in Emilia‑Romagna and surrounding areas?
In Emilia‑Romagna, penta is sometimes enriched with butter and cheese, while in the Veneto region it may be served with ragù or speck. Some villages add grated Parmesan or a splash of milk for extra creaminess, but the mushroom‑topped version is a classic winter variation.
How is Penta with Mixed Mushroom Stew traditionally served in the Italian Alps?
Traditionally it is served piping hot in deep bowls, topped with a generous ladle of mushroom stew, a pat of butter, and a sprinkle of fresh flat‑leaf parsley. It is often accompanied by crusty bread for sopping up the sauce.
What occasions or celebrations feature Penta with Mixed Mushroom Stew in Italian culture?
Penta is especially popular during winter festivals, mountain fairs, and family gatherings after a day of skiing or hiking. It is also served on feast days in rural communities as a comforting main course.
What authentic ingredients are essential for a traditional Penta with Mixed Mushroom Stew versus acceptable substitutes?
Authentic ingredients include coarse cornmeal, butter, extra‑virgin olive oil, fresh mixed mushrooms, dried porcini, heavy cream, and Italian flat‑leaf parsley. Substitutes can be fine cornmeal, half‑and‑half instead of cream, or other dried mushrooms, but the flavor profile changes slightly.
What other Northern Italian dishes pair well with Penta and mushroom stew?
Penta pairs beautifully with braised short ribs, roasted pork shoulder, or a simple salad of bitter greens dressed with lemon. A glass of robust red wine such as Barolo or a rustic Chianti complements the earthy mushroom flavors.
What are the most common mistakes to avoid when making Penta with Mixed Mushroom Stew at home?
Common errors include adding the cornmeal too quickly, which creates lumps, not stirring the polenta constantly, over‑cooking the cream sauce causing curdling, and under‑seasoning the mushroom stew. Follow the timing and stirring cues to prevent these issues.
Why does this recipe use a combination of fresh and rehydrated dried mushrooms instead of only fresh mushrooms?
Rehydrated dried mushrooms, especially porcini, bring a concentrated umami depth that fresh mushrooms alone cannot provide. The blend balances texture (fresh mushrooms) with intense flavor (dried mushrooms) for a richer stew.
Can I make the mushroom stew ahead of time and how should I store it?
Yes, the mushroom stew can be prepared up to two days in advance. Cool it quickly, store in an airtight container in the refrigerator, and gently reheat over low heat, adding a splash of cream if it looks thick.
What texture and appearance should I look for when the Penta is finished?
The penta should be thick yet pourable, with a glossy surface and no lumps. When spooned, it should hold its shape but still flow slowly, indicating it is properly cooked and still a little runny.
How do I know when the mushroom stew is done cooking?
The stew is ready when the fresh mushrooms have fully softened, the liquid has reduced to a thick sauce that coats the back of a spoon, and the cream has just begun to thicken without boiling vigorously.
What does the YouTube channel Kitchen on the Cliff with Giovanna specialize in?
The YouTube channel Kitchen on the Cliff with Giovanna focuses on authentic Italian home cooking, especially regional recipes from Emilia‑Romagna, with an emphasis on seasonal ingredients and traditional techniques.
How does the YouTube channel Kitchen on the Cliff with Giovanna's approach to Italian cooking differ from other Italian cooking channels?
Giovanna blends storytelling about local history with hands‑on demonstrations, often using heirloom recipes from out‑of‑print cookbooks. She emphasizes ingredient provenance and the cultural context behind each dish, unlike many channels that focus solely on quick, modern adaptations.
What other Northern Italian recipes is the YouTube channel Kitchen on the Cliff with Giovanna known for?
Giovanna is known for her renditions of classic dishes such as Tagliatelle al Ragù, Risotto alla Zucca, and Torta di Riso, as well as lesser‑known specialties like Cappelletti in Brodo and traditional breads from the Emilia‑Romagna region.
Last updated: September 2, 2026
