Ready polenta and Porcini sauce
Ingredients for 4 people
250g Casale1485 ready polenta, 200g of porcini mushrooms, extra virgin olive oil, 3 cloves of garlic, 50g of grated cheese, ½ glass of white wine, fine sea salt, fresh ground pepper.
Method
In a saucepan warm up 5 tablespoons of extra virgin olive oil with the cloves of garlic finely minced, add the porcini mushrooms cut into pieces, and stir.
Then pour the white wine on the porcini mushrooms and let it steam.
Add some fine sea salt to taste and let it cook over low heat, covered, for at least 15 minutes.
In the meantime, in another saucepan, put 0,75 litre of water and a tablespoon of fine sea salt, warm it up over low heat for 10 minutes, then add the polenta flour; let it cook over low heat for 3 minutes, stirring continuously.
Finally, pour the polenta on a large chopping board, smooth it and garnish with the porcini sauce.
Dust the polenta with the grated cheese and some fresh ground pepper to taste.
Put the chopping board at the centre of the table and now share with your friends or family.
