Recipe for: Polenta cream with forest porcini mushrooms, sorrel horseradish, and smoked butter - photo 1
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Recipe for: Polenta cream with forest porcini mushrooms, sorrel horseradish, and smoked butter

Pikantne Italian Cuisine Main dishes 90 min Medium 4 wyświetleń ~20.99 PLN * - (0)
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Description

Polenta cream with forest porcini mushrooms, sorrel horseradish, and smoked butter is a winter, warming dish in Italian style with a Polish twist: creamy cornmeal (polenta) served with aromatic, sautéed porcini mushrooms, fresh, tangy sorrel blended with horseradish, and intense smoked butter. The dish combines the creamy texture of polenta with the earthy notes of mushrooms and the freshness of sorrel, creating a contrast of flavors and textures. Great as a main course on cooler days or an impressive dish for dinner; serve immediately after preparation, optionally with chopped parsley. Bold, seasonal accents (sorrel) make the dish relevant for spring, despite the winter comfort food character.

Ingredients Used

Ingredients (15)

Servings:
4
  • Cornmeal 200 g
  • Vegetable broth 1200 ml
  • Porcini mushroom 400 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 80 g
  • Olive oil 30 ml
  • 18% cream 150 ml
  • Sorrel 100 g
  • Horseradish 60 g
  • Parmesan 60 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 30 g
  • Smoked paprika 1 łyżeczka (~2 g)
💰 Szacowany koszt dania: ~20.99 PLN (5.25 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sorrel horseradish

1

Wash the sorrel under cold water, dry it with a paper towel. Tear off the woody stems and thick parts. Chop the leaves into smaller pieces. Peel the horseradish root and grate it on the fine side of a grater on a clean board. In a blender, place the sorrel (100 g), grated horseradish (60 g), and 18% cream (150 g). Add a pinch of salt (about 1 g). Blend into a smooth, green emulsion, starting on low speed and increasing to medium until the mixture is homogeneous and creamy. Taste and adjust with more salt or a spoonful of cream if the horseradish is too sharp.

Ingredients: sorrel, horseradish, 18% cream, Salt
Use a hand blender or a jug blender. If you don't have a blender, finely chop the sorrel and horseradish, then grind in a mortar. Horseradish adds sharpness - add it gradually.

Preparation of porcini mushrooms

2

Clean the porcini mushrooms with a brush or a damp cloth — avoid soaking. Cut larger caps into slices about 5 mm thick, leaving the small ones whole. Heat a large skillet (preferably 26-28 cm) over medium-high heat. Pour in olive oil (30 g). When the oil is slightly heated (it should shimmer, about 30 seconds), add the chopped onion (150 g) and sauté, stirring with a wooden spatula, for 4-5 minutes until the onion is translucent and slightly golden. Add the porcini mushrooms (400 g) spread evenly — do not overcrowd the pan; if necessary, sauté in batches. Cook for 6-8 minutes until the mushrooms release their water and start to brown. One minute before the end, add the chopped garlic (10 g) and gently stir. Season with salt and pepper to taste.

Ingredients: Olive oil, Onion, porcini mushroom, Garlic, Salt, Black pepper
Use a wide pan so that the mushrooms have contact with the surface and do not steam. If the mushrooms release a lot of water, increase the heat and evaporate it until lightly browned.

Polenta cream

3

In a heavy-bottomed pot, bring hot vegetable broth (1200 ml) to a boil. Reduce the heat to a gentle simmer (small bubbles). Gradually sprinkle in the cornmeal (200 g) in a thin stream, constantly stirring with a whisk or wooden spoon to avoid lumps. After adding, stir vigorously for 1-2 minutes until it thickens. Partially cover the pot and cook on very low heat for 15-20 minutes, stirring every 2-3 minutes; the polenta should thicken and become creamy, without a raw starch taste. When the polenta is soft and easily stirred (no graininess), add 40 g of butter and half of the grated Parmesan (30 g). Stir until the butter melts and the polenta is glossy. Season to taste with salt and pepper.

Ingredients: Vegetable broth, cornmeal, Butter, Parmesan, Salt, Black pepper
Use a pot with a thick bottom to prevent burning. Test the polenta like this: scoop it with a spoon — it should be thick, creamy, and slightly flow. If it's too thick, add 2-3 tablespoons of hot broth.

Smoked butter

4

In a small saucepan, add the remaining 40 g of butter. Melt over medium heat and cook, stirring occasionally, until the proteins begin to brown and the butter has a distinct nutty aroma (about 3-4 minutes) — this is beurre noisette. Remove the saucepan from the heat and, if using smoked paprika (optional), add 2 g of smoked paprika and quickly stir to create aromatic 'smoked butter'. Pour the butter into a small bowl to stop the cooking process.

Ingredients: Butter, Smoked paprika
Use a small stainless steel saucepan. Be careful not to burn the butter — the white bits should be golden, not black. Add the paprika after removing from the heat to avoid burning the powder.

Finishing the porcini mushrooms

5

If the mushrooms were sautéed earlier and are already browned, add 1-2 tablespoons of broth to the pan to deglaze and collect the flavorful bits from the bottom. Cook for 1 minute over medium heat, check the seasoning with salt and pepper. Remove the pan from the heat, add 20 g of butter (from the ingredients used for the polenta) and stir until a shiny glaze forms on the mushrooms.

Ingredients: Vegetable broth, porcini mushroom, Butter, Salt, Black pepper
Use a wooden spoon to scrape the browned bits from the bottom of the pan. Deglazing will enhance the flavor of the mushrooms.

Assembly and serving

6

Spread the polenta onto four plates: place about 1/4 of the polenta cream in the center of each plate and spread it with a spoon to create a small indentation. In the center of each portion, place a serving of sautéed porcini mushrooms (about 100 g per plate). Next to the mushrooms or on top of them, add 1-2 tablespoons of sorrel horseradish. Gently drizzle with a spoonful of smoked butter, allowing the aroma of smoke to rise above the plate. Sprinkle with the remaining grated Parmesan and freshly ground pepper. If desired, add finely chopped parsley as a garnish (optional). Serve immediately while the polenta is hot.

Ingredients: cornmeal, porcini mushroom, sorrel, horseradish, Parmesan, Butter, Black pepper, Parsley
Use a large slotted spoon to scoop the mushrooms and drain excess fat. The dish is best served immediately, as the polenta hardens over time.

Additional tips

7

Taste everything before serving – if the sorrel horseradish is too sour, add half a tablespoon of sour cream; if the polenta is too thick, season with a bit of hot broth. If you don't have porcini mushrooms, use a mix of wild mushrooms, keeping the frying process.

Ingredients: 18% cream, Vegetable broth, porcini mushroom
Make small adjustments to the taste gradually. If you are using frozen mushrooms, drain them beforehand and sauté at a higher temperature to evaporate the water.

Fun Fact

💡

Polenta comes from the cuisine of northern Italy, where it was traditionally served as a simple, hearty dish; pairing it with wild mushrooms is a natural nod to the local flavors of Central Europe.

Best for

kolacja zimowa przyjęcie z przyjaciółmi specjalna kolacja wiosenna z sezonowym szczawiem

Tips

🍽️ Serving

Serve the polenta hot; layer the ingredients (polenta → porcini mushrooms → sorrel horseradish → smoked butter). Serve with crispy bread on the side. For a more pronounced aroma, use smoked salt as a finishing touch (optional).

🥡 Storage

Store polenta in the refrigerator for up to 2 days in an airtight container; when reheating, add a bit of broth and stir over low heat to regain a creamy consistency. Store sorrel horseradish separately in a closed container for up to 24 hours. Keep mushrooms separate and briefly heat them in a pan.

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