Polenta with porcini mushrooms is one of the most comforting and iconic dishes of Northern Italian cuisine.
Creamy, rustic and deeply aromatic, this recipe brings together trifolati porcini mushrooms—sautéed with Extra Virgin Olive Oil, garlic and parsley—and soft, slow-cooked polenta.

Traditionally enjoyed in regions such as Lombardy, Val d’Aosta and Trentino-Alto Adige, this dish was born as humble mountain food and has become a timeless classic. It can be served as a first course, main course or even a side dish, depending on portion size and how it is presented. In Northern Italy, it is often enjoyed as a complete meal.

 Italian comfort food at its best.

Servings 3-4, Preparation 25 mins, Cooking approx. 60 mins

For the Porcini Mushrooms

  • 3–4 fresh porcini mushrooms

  • 3 tbsp Extra Virgin Olive Oil (EVOO)

  • 1 garlic clove

  • Salt, to taste

  • Black pepper, a pinch

  • 1 bay leaf

  • A small bunch of fresh parsley, finely chopped

For the Polenta

  • 300 g Italian corn flour (or ready-made polenta)

  • 1 litre water

  • Coarse salt, to taste

 

Can I use other mushrooms instead of porcini?

Yes. While porcini mushrooms offer a unique aroma and flavour, you can substitute them with cremini, button mushrooms or mixed wild mushrooms. The result will still be delicious, though less intense.

Is polenta with porcini mushrooms a main dish?

It can be served as a first course, main course or even a side dish, depending on portion size and how it is presented. In Northern Italy, it is often enjoyed as a complete meal.

Can I use instant polenta?

Absolutely. Instant or ready-made polenta is a great time-saving option and works very well with porcini mushrooms, especially when you are short on time.

How do I clean porcini mushrooms properly?

Do not wash porcini mushrooms under running water. Instead, gently scrape off any soil and wipe them with a damp cloth or kitchen paper to preserve their flavour and texture.

Can I make this dish in advance?

Polenta is best served hot and freshly made, but the porcini mushrooms can be prepared in advance and reheated gently before serving.

 

 

Method

Clean the porcini mushrooms by gently scraping off any soil. Wipe them with a damp cloth or kitchen paper—avoid washing them under running water.
Cut the mushrooms into slices or chunky pieces.

Heat 2 tablespoons of EVOO in a frying pan over medium heat. Add the garlic clove and let it gently brown for a couple of minutes.

Add the porcini mushrooms and cook for about 10 minutes, stirring occasionally. Season with salt, black pepper and add the bay leaf.
Finish with the chopped parsley and continue cooking for another 5 minutes, until tender and fragrant.

Bring the salted water to a boil. Slowly pour in the corn flour while stirring continuously with a wooden spoon or whisk to avoid lumps.

Lower the heat and cook the polenta for 40–45 minutes, stirring often, until it becomes smooth, creamy and soft.

⏳ If using instant polenta, follow the package instructions—it will be ready in about 8 minutes.

 

 

Spoon the hot polenta onto plates, top with the porcini mushrooms, drizzle with a little Extra Virgin Olive Oil, and serve immediately.

 

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