Gennaro's Mushroom Polenta

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 100 grams Guanciale (thinly sliced; can substitute pancetta or bacon)
• 1 medium Carrot (peeled and diced small)
• 0.5 medium Onion (finely chopped)
• 1 stalk Celery (washed and diced)
• 300 grams Button Mushrooms (halved or quartered)
• 200 grams Canned Crushed Tomatoes (about half a standard 400 g tin)
• 250 ml Chicken or Vegetable Stock (low‑sodium)
• 15 grams Fresh Parsley (chopped)
• 1 teaspoon Salt (kosher or sea salt, to taste)
• Pinch Chili Flakes (optional for heat)
• 1 liter Water (for cooking polenta)
• 250 grams Polenta (coarse cornmeal) (medium‑ground cornmeal)
• 30 grams Unsalted Butter (cut into cubes)
• 30 grams Parmesan Cheese (freshly grated)

Instructions

1. Prepare Ingredients

   Trim and slice the guanciale, peel and dice the carrot, finely chop half an onion, wash and dice the celery stalk, halve or quarter the button mushrooms, and chop the parsley. Measure out the stock, tomatoes, water, polenta, butter, and cheese.

   Time: PT10M

2. Render Guanciale

   Heat the olive oil in the large skillet over medium‑high heat. Add the sliced guanciale and cook, stirring occasionally, until the fat has rendered and the pieces are lightly crisp.

   Time: PT5M

   Temperature: Medium‑high heat (≈180°C)

3. Sauté Vegetables

   Add the diced carrot, chopped onion, and celery to the skillet. Cook, stirring, until the onion becomes translucent and the vegetables soften, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat (≈150°C)

4. Add Mushrooms

   Stir in the mushroom pieces and sauté until they release their moisture and begin to brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Build the Ragu

   Pour in the canned tomatoes, stock, a pinch of salt, and optional chili flakes. Bring to a gentle boil, then reduce to a simmer and cook uncovered until the sauce thickens and most of the liquid evaporates, about 15 minutes.

   Time: PT15M

   Temperature: Simmer

6. Finish the Ragu

   Stir in the chopped parsley, taste and adjust seasoning with more salt if needed. Remove from heat and keep warm.

   Time: PT2M

7. Start Polenta Base

   In a medium saucepan, bring 1 liter of water to a gentle simmer. Add the butter and a pinch of salt, stirring until the butter melts.

   Time: PT5M

   Temperature: Simmer

8. Cook Polenta

   Gradually whisk in the polenta, sprinkling it in a thin stream while stirring continuously with the whisk. Keep the mixture moving for about 20 minutes, adjusting the heat to maintain a gentle simmer. The polenta will thicken and pull away from the sides of the pan.

   Time: PT20M

   Temperature: Simmer

9. Rest Polenta

   When the polenta is thick, creamy and no longer gritty, remove the pan from heat. Let it sit for a couple of minutes to settle.

   Time: PT2M

10. Plate and Serve

    Spread the hot polenta onto a serving board or plate, smoothing the surface. Sprinkle the grated Parmesan over the top, then ladle generous portions of the mushroom ragu over the polenta. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

60 g

Fat

12 g

Fiber

5 g