Fill a pot with 1 liter and a half of water and place it on the fire . Before the water begins to boil add a little ' salt and slowly pour the flour , stirring constantly to prevent lumps. Bake for about 30-40 minutes , until the polenta is not clotted and comes away easily from the sides of the pan . Allow it to cool and in the meantime wash the mushrooms , cut them and gild them in a pan with a little ' of olive oil and the garlic cloves . Remove the garlic and add the fried after cooking the chopped parsley and a pinch of salt . Grease a baking dish with butter and pour the polenta in alternating layers of grated Parmesan cheese and butter . Cover the last layer with remaining polenta and add the pieces of butter . Put in the oven for 10 minutes and serve polenta with mushroom sauce accompanying it .
Molino Riva polenta flour 400g ; porcini mushrooms 500g ; Parmesan q.b .; 2 garlic cloves ; butter q.b .; parsley q.b .; extra virgin olive oilrecommended product
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