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Polenta with Wild Mushrooms and Parmigiano

Stefano Secchi Pairs Mushroom Polenta With Chicory Salad for a Winter Dinner
Stefano Secchi Pairs Mushroom Polenta With Chicory Salad for a Winter DinnerNathan Congleton / TODAY
Cook Time:
45 mins
Prep Time:
15 mins

Chef notes

I love this recipe because it reminds me most of working in Italy during the really cold months. And what is better than polenta served family-style on a big cutting board?

Technique tip: Don't overcrowd the pan with more mushrooms than necessary; browning them is where the real flavor comes from.

Swap option: Different types of mushrooms can be used.

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  • cups water
  • 1/2 teaspoon fine sea salt
  • 1/2 cup white polenta (look for coarse ground cornmeal)
  • extra-virgin olive oil, to finish
  • grated Parmigiano-Reggiano, to finish
Wild Mushrooms
  • 1/2 cup extra-virgin olive oil
  • 1 cup chanterelle mushrooms, washed and torn in half
  • 1 cup black trumpet mushrooms, washed and torn in half
  • 1 cup cremini mushrooms, cut in quarters
  • 1 tablespoon fine sea salt
  • 1/2 medium yellow onion, minced
  • 1 clove garlic, sliced
  • 1 tablespoon minced rosemary
  • 1 tablespoon minced thyme
  • 5 sage leaves
  • 1/4 cup sliced Italian parsley
  • 1 cup Italian dry white wine (Soave works well)
  • 2 tablespoons unsalted butter


For the polenta:


In a medium saucepan, over high heat, bring the water and sea salt to a simmer.


Whisk in the polenta and turn the heat down to the lowest heat possible.


Switch to a wooden spoon and slowly stir the polenta for roughly 45 minutes or until cooked through (you may need to add a bit more water). Place a lid on the polenta and reserve.

For the wild mushrooms:


In a large sauté pan, over high heat, add the extra-virgin olive oil until smoking.


Add the mushrooms with sea salt and let them cook, without moving the pan, for 3 minutes (to get color on them).


Make room in the pan and add the onion, garlic and all the herbs, stirring the mushrooms to distribute.


Cook for an additional 30 seconds, add the white wine, reduce all the way, then add the butter and cook until melted.

To serve:

Place the polenta on a plate or cutting board, top with the mushrooms, grate Parmigiano on top and finish with a few more knobs of butter or olive oil, if you like.