Rice Polenta with Sautéed Mushrooms

Method

Bring water to a boil in a large pot and add a pinch of salt. Weigh out the La Veronese® rice polenta flour and slowly pour it into the boiling water, stirring carefully to avoid lumps. Continue cooking over medium heat, stirring frequently, until the polenta is soft and velvety. It will be ready in about 20 minutes.

Meanwhile, clean the mushrooms and slice them. Sauté them in a pan with a drizzle of extra virgin olive oil, cooking until golden and fragrant. Season with salt and pepper and garnish with chopped fresh parsley.

When the polenta is ready, serve it piping hot with the sautéed mushrooms. A simple and authentic dish, perfect for when it’s cold outside.