Caution: Mushrooms overload. Creamy polenta with mushrooms, a lot of mushrooms. There is not such a thing, especially when it comes to truffles. This truffle polenta we bought in Tuscany this summer and I was a bit sceptic about it. Usually dry truffle in pasta, polenta etc. does not taste at all. But WOW, when we opened the package, the truffle smell literally filled the room.
I bought a lot of fresh mushrooms on the market so we ate them with everything for almost a week. Even we did not want to, we had to. I was a little bit too enthusiastic on the market and bought everything I liked. 🙂
Creamy buttery polenta with fresh thyme mushrooms. So simple and soooo good. To be honest, I have idea why we do not eat polenta more often. The corn meal is actually a great alternative to pasta, rice or potatoes. Polenta can actually be combined with everything.
Polenta has its roots from Italy and is especially popular in the northern regions. There, the maize semolina is served as a first main course (Primo) or as a side dish. Polenta is either served directly as a cream, but the consistency can range from liquid to thick, or cooled down, which is cut into slices or strips and then fried until crispy.
This recipe is a good idea for meatless days, if you prepare a nice big fresh salad alongside, you have a nice veggie meal.
If you make this polenta with mushrooms recipe, be sure to leave a comment and/or give this recipe a rating! We are happy to hear, how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
Truffle Polenta with Mushrooms
- 250 g Mushrooms
- 3 tbsp Butter
- 1 pcs Leek
- Sprigs of fresh Thyme
- Olive Oil
- 150 g Polenta any kind if you do not find truffle
- Prepare polenta as per package instructions and at the end of cooking stir in 1 tbsp of butter (if you have regular polenta you can as well stir in tartufata – truffle ‘salsa’)
- Wash and cut the mushrooms on even pieces, small ones you don’t need to cut
- Place the pan over medium heat, drizzle in some olive oil and add chopped leek, lower the heat and cook the leek until golden
- Add 2 spoons of butter, once starting get brown add mushrooms and thyme. Cook on medium heat for 7-10 minutes
- Serve polenta on the plate with mushrooms over
- Enjoy your BeastFeast!