Polenta (cornmeal mush) with Porcini mushrooms

The polenta with porcini mushrooms is a simple but tasty recipe that can be served as a first course or as a single dish. It is an excellent option for those who want to prepare, in just a few minutes, a complete meal that is both light meal and rich in flavor.

PREPARATION: bring to boil 1 liter of water with 4 tablespoons of oil or butter.
Before the water begins to boil, carefully pour in the contents of the packet, stirring without stopping until the polenta begins to separate from the sides of the pot (about 7 minutes). Serve by smoothing out on a tray and letting it cool for a few minutes.

SUGGESTION: season the polenta with 60 grams of butter and 100 grams of diced asiago cheese before serving.

WINE-PAIRING: red, light-bodied wines.

INGREDIENTS: cornmeal 88.5%, porcini mushrooms (Boletus Edulis) 4.7%, vegetable broth (salt, soybean and corn protein extract for broth, dehydrated vegetables in varying percentages (potato, carrot, onion, garlic, parsley, celery, tomato), corn seed oil.), garlic, carrot, celery, onion, parsley, leek, extra virgin olive oil, black pepper. It may contain traces of: gluten, almonds, hazelnuts, soy, tuna, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients or animal derivatives.

Store in a cool, dry place away from light sources.

Corn origin: Italy.

Made with dehydrated ingredients. To be consumed after cooking.