Polenta with Wild Mushrooms

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

The first time I had polenta was when I was nine and on an Italian ship sailing from Australia to Genoa. I loved all sorts of hot cereals, and thought polenta was the same thing, so insisted they serve it to me for breakfast, with caramel. Much later (although still remembering with fondness the sugared polenta), I graduated to one of the greatest dishes in the world, polenta with mascarpone covered with freshly grated mounds of white truffles and lashings of ground black pepper.