Mushroom Polenta

"Polenta con Funghi, in '1,000 Italian Recipes' by Michele Scicolone"
 
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Ready In:
1hr 20mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • In a big skillet, combine the pancetta, onion, and oil; cook until the pancetta and onion are lightly golden, about 10 minutes.
  • Add in the mushrooms and parsley; cook until the mushroom liquid evaporates, about 10 minutes.
  • Season to taste with salt and pepper.
  • In a 2 quart saucepan, bring 3 cups water to a boil.
  • In a small bowl, whisk together the cornmeal, 1/2 teaspoon salt, and remaining 1 cup cold water.
  • Pour the cornmeal mixture into the boiling water and cook; stirring constantly, until it comes to a boil.
  • Decrease the heat to very low, cover, and cook, stirring occasionally, until the polenta is thick and creamy, about 30 minutes.
  • If the polenta becomes too thick, stir in more water.
  • Stir the contents of the skillet into the polenta; pour the mixture onto a warm platter; serve immediately.

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