Скачать или смотреть Italian Farm Stoneground Polenta with Wild Mushrooms | Slow Food Farm to Table Recipe Video

This video recipe takes us on a farm to table journey in Puglia,Italy of how organic ancient grain corn is ground using a traditional stone mill, and wild mushrooms picked in the European countryside.


All ingredients all organically grown or as in the in the case of the wild mushrooms—foraged! The polenta is from an ancient corn variety and stone-milled for max nutrition and flavor for slow flood that supports slow living and sustainability. Enjoy!


Recipe serves two.

For the polenta:
300g polenta
tsp salt
4 tbsp butter
2 tbsp of grated Parmesan

For the mushrooms:
6 tbsp of butter
1 clove of chopped garlic
1-2 tsp of fresh thyme
300g of fresh mushrooms, chopped
1-2 tbsp of balsamic vinegar
2-3 tbsp of cream
1 tbsp of olive oil

Bring 1200 ml of salted water to a simmer in saucepan over med-high heat
Pour cornmeal slowly into the liquid always stirring
Turn heat to low, cooking for approximately 45 minutes always stirring
Add butter and Parmesan to taste

For mushrooms, melt 3 tbsp of butter in over high heat until melted
Add garlic and cook until it sizzles but do not let brown
Add mushrooms and thyme, sauté apprx 4 minutes
Salt to taste

Keep mushroom stock in pan and allow to reduce
Turn heat to med-low and add remaining butter, stirring
Follow with balsamic vinegar, cream and olive oil
Allow to thicken, taste for seasoning, then remove from heat

Put polenta in warmed bowl, top with mushroom sauce, serve.

Thank you for coming on this culinary foray with me, buon apetito !

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