Polenta con Funghi (Polenta with Mushrooms)

Photo of author
Written By Rose Oscar

I'm Rose! Wanderer at heart, digital nomad by choice. I've swapped the 9-5 grind for a life on the move, exploring every nook and cranny of our beautiful planet.

Delicious Italian Recipe: Polenta con Funghi

If you’re looking for a hearty and comforting dish from Italian cuisine, look no further than Polenta con Funghi. This dish features creamy polenta topped with a flavorful mix of sautéed mushrooms, garlic, and herbs.

The combination of the rich and creamy polenta with the earthy flavors of the mushrooms creates a satisfying meal that is perfect for a cozy dinner at home or a gathering with friends. Whether you’re celebrating a special occasion or simply craving some authentic Italian food, Polenta con Funghi is sure to impress.

Next time you’re in the mood for something warm and comforting, try making this classic Italian dish. You won’t be disappointed!

Italian Recipe: Polenta con Funghi (Polenta with Mushrooms)


  • 1 cup polenta
  • 4 cups water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 1/2 cup white wine
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Parmesan cheese (optional)

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4 persons

This Italian recipe for Polenta con Funghi is a classic comfort food dish that combines creamy polenta with savory sautéed mushrooms. It’s a simple yet flavorful dish that is perfect for a cozy night in.

Difficulty score: 3 out of 10
The difficulty score is relatively low as this recipe involves basic cooking techniques and simple ingredients. It’s suitable for beginners in the kitchen.


  1. In a medium saucepan, bring water to a boil. Add salt and slowly whisk in the polenta. Reduce heat to low and cook, stirring occasionally, for about 20-25 minutes until the polenta is thick and creamy.
  2. In a separate skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
  3. Add sliced mushrooms to the skillet and cook until they release their juices and become tender.
  4. Pour in white wine and simmer until reduced by half. Season with salt and pepper to taste.
  5. Serve the creamy polenta onto plates or bowls, top with the sautéed mushrooms mixture. Garnish with fresh parsley and Parmesan cheese if desired.
  6. This Polenta con Funghi can be served as a main dish or as a side alongside grilled meats or roasted vegetables. Enjoy this delicious Italian food!

      Nutrition: Polenta con Funghi (Polenta with Mushrooms)

      Polenta con Funghi, or Polenta with Mushrooms, is a classic Italian recipe that combines creamy polenta with flavorful sautéed mushrooms. This dish is not only delicious but also nutritious, providing a good balance of carbohydrates, protein, and vitamins.

      • Calories: 250
      • Protein: 10g
      • Carbohydrates: 40g
      • Fiber: 5g
      • Fat: 5g

      The combination of polenta and mushrooms in this dish provides a good amount of fiber, which is important for digestive health. The protein content from the mushrooms helps to keep you feeling full and satisfied. Additionally, the vitamins and minerals in both the polenta and mushrooms contribute to overall well-being.

      If you’re looking for a hearty and satisfying Italian meal that is as healthy as it is delicious, Polenta con Funghi is a great choice!

      Serving suggestions for Polenta con Funghi (Polenta with Mushrooms)

      When serving Polenta con Funghi, it is important to present it in an appealing and appetizing way. One option is to spoon the creamy polenta onto a plate and top it with the savory mushroom mixture. Garnish with fresh parsley or grated Parmesan cheese for added flavor. Another serving suggestion is to mold the polenta into rounds or squares and pan-fry them until crispy, then top with the sautéed mushrooms.

      • Top with a drizzle of high-quality extra virgin olive oil for a rich finish.
      • Serve alongside a fresh green salad dressed with balsamic vinaigrette to balance out the richness of the dish.
      • Pair with a glass of Italian red wine such as Chianti or Barbera for a complete dining experience.

      What to serve with Polenta con Funghi (Polenta with Mushrooms)

      Polenta con Funghi is a hearty dish that can stand alone as a main course, but it also pairs well with other Italian favorites. Consider serving it alongside grilled sausage, roasted chicken, or braised beef for a satisfying meal. Additionally, you can serve it as a side dish to complement dishes like osso buco or veal scaloppine.

      • For a vegetarian option, serve Polenta con Funghi alongside roasted vegetables such as zucchini, bell peppers, and eggplant.
      • Add a side of crusty Italian bread or focaccia to soak up any leftover sauce from the mushrooms and polenta.
      • Finish the meal with a classic Italian dessert like tiramisu or panna cotta for a sweet ending to your Italian feast.

      Enhancing the Flavor of Polenta con Funghi

      If you want to elevate the traditional Italian recipe of Polenta con Funghi (Polenta with Mushrooms), one tip to increase the flavor is to add a splash of truffle oil when sautéing the mushrooms. Truffle oil adds a luxurious and earthy aroma that complements the creamy polenta perfectly.

      Another way to enhance the dish is by incorporating fresh herbs such as thyme or rosemary into the mushroom mixture. The herbs will infuse their flavors into the mushrooms, creating a more aromatic and savory dish.

      Spicy Score: I would give this dish a spicy score of 2 out of 10. While Italian cuisine is not typically known for being spicy, you can always adjust the heat level by adding a pinch of red pepper flakes to the mushrooms for a subtle kick without overpowering the dish.

      In conclusion, by incorporating truffle oil, fresh herbs, and a hint of red pepper flakes, you can take your Polenta con Funghi to the next level and impress your guests with an elevated Italian food experience.