Polenta with porcini mushrooms
Polenta con funghi porcini
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For 4 people
550 g flour for polenta
60 g dried porcini mushrooms
1 onion
extra virgin olive oil
salt
Soak the mushrooms in hot water 10 minutes and then season in a soft fried onion.
Cook the flour for polenta into boiling salted water and while stir, halfway through cooking, add the mushrooms and finish cooking it.
To prepare a Traditional polenta faultless, requiring at least 40 minutes baking in a copper pot and be stirred continuously does not form lumps, recommend the use of the electric pot for polenta.
Thanks to Mirka Baù
