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Polenta with porcini mushroom sauce

Polenta is one of the most appreciated winter dishes. Bringing a nice wooden board of steaming polenta to the table is the best way to brighten up any cold and drizzly day!

The preparation of polenta is not difficult or even particularly laborious. It requires three tools: a copper pot, a wooden chopping board and a knife, also made of wood.

Polenta is made of corn meal and it usually needs one hour of cooking with a water ratio 1:4 (100g flour -400ml water). To avoid any lumps, stir it constantly and add a couple of tablespoons of olive oil.

Once it swells and makes a ‘puff’ sound is ready! Serve the steaming polenta wrapped in a clean wet towel on a wooden board and with some porcini mushroom sauce. We suggest dried mushrooms because they have a stronger flavour and are available all year long.



Our thermal food container Mediterraneo is perfect to serve and keep the sauce warm.

portavivande Mediteraneo

Enjoy –  Lunchbox  Mediterraneo
1,1 – 1,6 – 2,4 – 3,5L






Below you can find the recipe of Uovazuccheroefarina


  • 500g cornmeal
  • 2l of water
  • coarse salt
  • extra virgin olive oil
For the porcini mushroom sauce:
  • 100g dried porcini mushrooms
  • 500ml tomato sauce
  • 1 shallot
  • white wine to taste
  • thyme or lesser calamint
  • salt and pepper to taste


  1. Prepare the mushroom sauce. Put the dried mushrooms in warm water for about half an hour, drain them and filter the water to remove any impurities.
  2. Finely chop the shallot and put it in a pan, add some olive oil and let it simmer. Before it browns, add the mushrooms, pour some wine and slightly raise the heat to let it evaporate.  Add the warm tomato sauce, season with salt and pepper to taste, lower the heat and continue to cook for about 45 minutes. If the sauce becomes too dry, heat the mushroom water and add it, little by little. Season with thyme or lesser calamint to taste.
  3. To prepare the polenta, pour the water, the cornmeal and a handful of coarse salt in a copper pot and bring to a boil. To avoid any lumps, add two tablespoons of oil and stir constantly. Cook it for at least one hour and if it gets too dry, add some hot water.
  4. Once ready, spill the hot steaming polenta over a perfectly clean wet towel, wrap it in a bassoon shape, put it on top of the wooden board and bring it to the table. The diners will cut the polenta by themselves and dress it with a generous dose of warm mushroom sauce.


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