Ask and you shall receive: Polenta with a savory mushroom stew topping. With rich, velvety polenta topped with creamy sautéed mushrooms, it is the ultimate comfort food.
For the polenta:
6 cups boiling water, salted to taste (quanto basta)
1 1/2 cups fine corn polenta
2 tbsp unsalted butter
Mushroom stew:
Half stick of butter, melted
1 1/2 lbs assorted mushrooms OR any one kind you like, sliced
1-2 oz dried mushrooms, soaked in boiling water, drained, (reserve 1/2 c. soaking water as it adds flavor) rinsed and chopped
1 c. heavy cream
Filming and Video Editing by Francesca Sacco
MY NEWEST BOOK: Sicilian Feasts https://www.amazon.com/Sicilian-Feasts-Illustrated-Authentic-Hippocrene/dp/0781814332
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy https://www.barnesandnoble.com/w/the-cooking-of-emilia-romagna-giovanna-lamarca/1135644595
Language and Travel Guide to Sicily https://www.amazon.com/Language-Travel-Sicily-English-Italian/dp/078181149X
Available on Amazon, Barnes and Noble, and other book vendors.
INSTAGRAM: https://www.instagram.com/giovannabellialamarca/
MUSIC: https://www.epidemicsound.com/track/E...