Pioppino on Soft Polenta

Name: Pioppino on Soft Polenta
Total time: 30 min
Yield: 4
Ingredients: 300 g pioppino, kept in small clusters; 3 tbsp olive oil; 150 g polenta (cornmeal); 700 ml water or stock; 50 g parmesan, grated, plus extra; 30 g butter; Pan juices or a splash of stock, to finish

Whole pioppino clusters roasted and set on parmesan polenta — crisp stems, soft caps, Italian countryside cooking on a plate.

30 minTime

4Serves

7Ingredients

Made with Pioppino

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1Bring the water or stock to the boil, whisk in the polenta in a steady stream.
2Reduce to a low simmer and cook, stirring often, for 20–25 minutes until thick and smooth. Stir in butter and parmesan at the end.
3Meanwhile, preheat the oven to 220°C. Toss the pioppino clusters with olive oil and roast for 15 minutes until the stems crisp and caps soften.
4Spoon the soft polenta onto plates, top with the roasted pioppino, drizzle with pan juices and extra parmesan.

The mushrooms in this recipe

Pioppino

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