Prep 30 mins
Cook 50 mins
Polenta con Funghi, in '1,000 Italian Recipes' by Michele Scicolone
- 2 ounces finely chopped pancetta
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 (10 ounce) package white mushrooms, trimmed and sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- fresh ground black pepper
- 4 cups cold water
- 1 cup coarsely ground yellow cornmeal, preferably stone-ground
- 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.