Easy Italian Recipes

 MAKES 4 SERVINGS

For the polenta
- 1 cup (5 oz/155 g) coarseground polenta
- Sea salt
- Olive oil for frying
For the mushrooms
- 3 tablespoons olive MI
- 1 Ib (500 g) assorted fresh wild and/or cultivated mushrooms, brushed clean and sliced
- Sea salt and freshly ground pepper
- 2 large cloves garlic, minced
- 2 tablespoons chopped fresh flat-leaf (Italian) parsley

In Trentino–Alto Adige, in Italy's northeast corner, cooks usually serve polenta rather than rice, including this dish of crisp polenta slices topped with sautéed mushrooms. If possible, use wild mushrooms, s ich as yellow or black
chanterelles, porcini, or hedgehogs, though any type of flavorful fresh mushroom, wild or cultivated, can be used. Serve the polenta as an accompaniment to beef stew or pot roast.

In Trentino–Alto Adige, in Italy's northeast corner, cooks usually serve polenta rather than rice, including this dish of crisp polenta slices topped with sautéed mushrooms. If possible, use wild mushrooms, s ich as yellow or black
chanterelles, porcini, or hedgehogs, though any type of flavorful fresh mushroom, wild or cultivated, can be used. Serve the polenta as an accompaniment to beef stew or pot roast.

To make the polenta, in a large, heavy saucepan, bring 3 cups (24 fl oz/750 ml) of water to a boil. In a large measuring pitcher, whisk together 1 cup (8 fl oz/ 250 ml) water, the polenta, and 2 teaspoons salt. Slowly add the polenta mixture to the boiling water while whisking constantly. Then cook, stirring constantly, unti! the mixture returns to a boil. Reduce the heat to low, cover, and cook, uncovering and stirring occasionally, until the polenta is thick, pulls away from the sides of the pan, and no longer tastes grainy, about 40 minutes. Watch carefully to make sure the polenta does not scorch. If it becomes too thick before it is cooked, stir in a little warm water.
Remove from the heat and pour the polenta onto a rimmed baking sheet. Dip a rubber spatula in cold water and spread the polenta into an even sheet about 1/2 inch (12 mm) thick. Let cool, cover, and refrigerate until firm, at least 1 hour or for up to overnight.
Cut the polenta into 2-inch (5-cm) squares. Lightly brush a large nonstick frying pan with olive oil and heat over medium-high heat. Pat the polenta squares dry with paper towels. Working in batches, add the polenta squares to the pan in a single layer and cook, turning once, until golden brown on both sides, about 10 minutes.

Meanwhile, cook the mushrooms. In a large frying pan over medium heat, warm the olive oil. Add the mushrooms and sauté unti! browned, 8-10 minutes. Season with salt and pepper. Push the mushrooms to one side of the pan, and add the garlic and parsley to the uncovered portion. Sauté unti! the garlic is lightly golden, about 2 minutes. Stir together the mushrooms, garlic, and parsley.
Arrange the polenta squares on a warmed platter. Top with the mushroom mixture and serve at once.

Buon appetito !

 MAKES 8 SERVINGS

- 2 cups (16 fl oz/500 ml) whole milk
- 1 cup (5 oz/155 g) coarseground polenta
- Sea salt
- 1/4 Ib (125 g) Gorgonzola cheese, rind removed and crumbled
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese

This rich baked polenta, typical of both Lombardy, where Gorgonzola is traditionally made, and neighboring Piedmont,
is easier to cook than polenta prepared on the stove top. You need only whisk together the polenta and liquid and let the mixture bake in the oven. Serve as an accompaniment to Braised Short Ribs (page 196) with or without the Gorgonzola.

Position a rack in the middle of the oven and preheat to 375°F (190°C).

In a 2-qt (2-I) baking dish, whisk together 3 cups (24 fl oz/750 ml) water with the milk, polenta, and 1 teaspoon salt. Bake, uncovered, until the liquid has been absorbed and the polenta is tender, about 1 hour.

Remove the dish from the oven and whisk the polenta until creamy. Stir the Gorgonzola and butter into the polenta, distributing them evenly. Sprinkle the Parmigiano-Reggiano evenly over the top.

Return the dish to the oven and bake until the cheeses are melted and the top is lightly browned, about 10 minutes. Serve at once directly from the dish.

Buon appetito !