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Polenta con Funghi with Truffle Oil inspired by Biba
Inspired by Biba

Polenta con Funghi with Truffle Oil

Main Course Vegetarian Gluten-Free
This northern Italian dish pairs creamy, slow-cooked polenta with a medley of sautéed wild mushrooms. The cornmeal-based polenta provides a comforting, velvety foundation that contrasts beautifully with the earthy, umami-rich mushrooms. A light drizzle of truffle oil adds an aromatic luxury that elevates this rustic dish. Simple in concept but rich in flavor, this preparation highlights the comfort food traditions of northern Italian cuisine.
Prep Time 20 mins
Cook Time 45 mins
Total Time 65 mins
Servings 6

Ingredients

  • 1 1/2 cups Coarse polenta (Not instant or quick-cooking)
  • 4 1/2 cups Water
  • 1 1/2 cups Whole milk
  • 1 1/2 tsp Kosher salt
  • 1 1/2 lbs Mixed wild mushrooms (Such as porcini, chanterelle, cremini, shiitake)
  • 2 medium Shallots (Finely diced)
  • 3 cloves Garlic cloves (Minced)
  • 1 tbsp Fresh thyme (Leaves only, chopped)
  • 6 tbsp Unsalted butter (Divided)
  • 3 tbsp Olive oil (Divided)
  • 1/3 cup Dry white wine
  • 3/4 cup Parmesan cheese (Freshly grated)
  • 1/4 cup Heavy cream
  • 2 tsp Truffle oil (High-quality)
  • 2 tbsp Fresh parsley (Chopped)
  • 1/2 tsp Freshly ground black pepper

Tools You'll Need

  • Large heavy-bottomed pot
  • Wooden spoon
  • Whisk
  • Large skillet
  • Chef's knife
  • Cutting board

Chef's Tip

For the creamiest polenta, whisk the cornmeal into cold (not hot) liquid, which prevents lumps from forming. Then maintain a very gentle simmer and stir frequently throughout the cooking process to develop a smooth, velvety texture.

Instructions

  1. In a large, heavy-bottomed pot, combine water and milk. Add salt and bring to a gentle simmer over medium heat.
  2. Slowly pour in the polenta in a thin stream while whisking constantly to prevent lumps.
  3. Reduce heat to low and cook, stirring frequently with a wooden spoon, for about 40-45 minutes until the polenta is thick and pulls away from the sides of the pot.
  4. Meanwhile, prepare the mushrooms: Clean mushrooms with a damp paper towel and trim tough stems. Cut larger mushrooms into bite-sized pieces, leaving smaller ones whole.
  5. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
  6. Add mushrooms in a single layer (working in batches if necessary) and cook without stirring for 3-4 minutes until they begin to brown.
  7. Stir and continue cooking until mushrooms are golden brown, about 5 minutes more. Transfer to a plate.
  8. In the same skillet, add remaining tablespoon of olive oil and heat over medium. Add shallots and cook until translucent, about 3 minutes.
  9. Add garlic and thyme, cooking until fragrant, about 1 minute.
  10. Return mushrooms to the skillet, add white wine, and simmer until mostly evaporated, about 2-3 minutes.
  11. Season with salt and pepper to taste. Keep warm.
  12. When polenta is done, stir in 4 tablespoons butter, heavy cream, and Parmesan cheese until fully incorporated and creamy.
  13. Taste and adjust seasoning if necessary.

Plating

Spoon the creamy polenta onto warmed plates, creating a slight well in the center. Arrange the sautéed mushrooms in the well and drizzle with truffle oil. Garnish with chopped parsley and a light dusting of freshly grated Parmesan cheese if desired.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days. The polenta will solidify when chilled. To reheat, add a splash of milk or water and warm gently over low heat, stirring frequently until creamy again. The mushrooms can be stored separately and reheated in a skillet. Add the truffle oil only after reheating and just before serving.

About This Recipe

Biba's Polenta con Funghi celebrated the rustic elegance of northern Italian cuisine. This adaptation maintains the restaurant's commitment to properly cooked polenta—creamy yet with a slight texture—and mushrooms that are carefully sautéed to develop maximum flavor. The addition of truffle oil, a signature touch at Biba, elevates this humble dish to something truly special.

How did it turn out?

We'd love to hear about your experience making this recipe!