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Creamy Polenta Cups with Porcini Mushrooms and Truffle Oil
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Creamy Polenta Cups with Porcini Mushrooms and Truffle Oil

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Soft polenta served in small glasses, topped with garlic-sautéed porcini mushrooms and a few drops of truffle oil: a warm, fragrant appetiser.

A recipe from the ITALAZA kitchen

VegetarianNo porkNo ingredient containing lactoseFor childrenSmall budgetEasyUnder 2 € per serving excluding fresh produce

Preparation 8 min · Cooking 11 min (not counting bringing the water to the boil)

Servings 4 servings

On ITALAZA, to add to your basket

Ticked products go into your basket with “Add all to basket”.

20 g for the recipeAlbalanga Dried Porcini Mushrooms – Dried MushroomsAlbalanga400 g · 131,50 €/kgITALAZA
52,60 € 1
120 g for the recipeil Molino Chiavazza Instant Polenta – 100% Italian Cornil Molino Chiavazza500 g · 8,40 €/kgITALAZA
4,20 € 1
10 ml for the recipeOlitalia Truffle Oil – Truffle AromaOlitalia25 cl · 91,60 €/LITALAZA
22,90 € 1

To get: fresh produce

Not sold on ITALAZA.

Greengrocer

ail1 clove
persil plat½ bunch

You already have it

Tick a product to order it anyway.

eau chaude200 ml
eau600 ml
4 tbsp for the recipeSicily PGI Extra Virgin Olive Oil BarberaBarbera75 cl · 35,87 €/LITALAZADon’t forget…
26,90 € 1
selto taste
poivreto taste

To go with it

Our suggestions, to add if you wish.

Lurisia Chinotto – Chinotto Soda from SavonaLurisia27,5 cl · 10,55 €/L
2,90 €

In the kitchen 8 steps

  1. Soak the dried porcini mushrooms (20 g) in hot water (200 ml) for 10 minutes.
  2. Meanwhile, bring the water (600 ml) to a boil in a saucepan with a pinch of salt.
  3. Pour in the polenta (120 g) in a steady stream, whisking constantly to prevent lumps, then cook over low heat for the time stated on the packet, 5 to 8 minutes, stirring with a wooden spoon: it should remain soft.
  4. Drain the porcini, reserving their soaking water, squeeze them dry and roughly chop them.
  5. In a small frying pan, sauté the chopped garlic (1 clove) in the olive oil (4 tbsp) for 1 minute, add the porcini and fry for 3 minutes. Add a spoonful of their strained soaking water, season with salt and pepper.
  6. If the polenta has thickened, loosen it with a little hot water: it should slowly run off the spoon.
  7. Divide the hot polenta between small glasses or serving cups and place the porcini on top.
  8. Sprinkle with chopped parsley (½ bunch), add a few drops of truffle oil (10 ml) and serve immediately with small spoons.

Tip: Add the truffle oil at the very last moment, never during cooking: heat makes its aroma disappear.

Probably contains: gluten · check the labels
Product labels: Albalanga Dried Porcini Mushrooms – Dried Mushrooms, il Molino Chiavazza Instant Polenta – 100% Italian Corn, Sicily PGI Extra Virgin Olive Oil Barbera, Olitalia Truffle Oil – Truffle Aroma

79,70 €