Polenta, porcini and leeks

When is Autumn there is no better comfort food than a creamy polenta (corn flour), to pair with porcini mushrooms and soft cheese.

I love polenta because it is very quick to prepare, like in this recipe: literally 2o minutes pan to table!

Ingredients for 2 persons
200 g instant polenta
800 ml water
4 medium porcini mushrooms
1/2 leek
black pepper
evo oil

Time: 20 minutes

Let’s cook!

Clean the mushrooms well with a toothbrush and slice them thinly, vertically. Sauté them for a few minutes with a drizzle of oil.
Slice the leek into rounds and sauté in a pan with a drizzle of oil, for a few minutes, until golden but crispy.

Prepare the polenta, cooking it according to the instructions (200 g polenta per 800 ml salted water).
Transfer it to a wooden cutting board and serve it with the browned mushrooms and leeks, adjusting pepper and salt if necessary and adding a drizzle of oil.

Are you a cheese lover? Pair it with some slices of Taleggio or creamy, soft and washed rind cheese.

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