Polenta di Grano Saraceno con Funghi Trifolati

Buckwheat Polenta with Mushrooms

Preparation info
  • Serves


    as a main
    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Grano saraceno is the Italian name for buckwheat, literally ‘Saracen’s grain’, as buckwheat was introduced to Italy by the Turks. It’s best to make this dish in autumn, when there’s a good choice of wild mushrooms. I like using a mixture of slippery jacks, chestnut mushrooms and pine mushrooms, but use whatever you can find. Gorgonzola piccante is the original gorgonzola, with a sharper flavour than the now more common gorgonzola dolce. While polenta is usually a side dish, adding th