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Polenta Pronto with an exotic mushroom stew


  • Soak the porcini mushrooms in 2 cups very hot water for 15-20 mins until tender. Drain well, reserving the liquid. Then roughly chop the porcinis and strain the liquid.
  • Heat a little oil with 1 heaped tbsp butter in a heavy-bottomed pan and add the button mushrooms. Don’t stir until set and then add the garlic and seasonings. Cook until tender, tossing now and again.
  • Add the red wine with the porcinis and reduce quite heavily.
  • Then add the lemon juice with 1 cup of the strained porcini liquid and 3 tbsp chopped parsley. Cook until the sauce lightly thickens, adding more liquid if needed. Taste for seasoning.
  • At the same time, boil 1 litre water in a heavy-bottomed pot and add the polenta, little by little, continually whisking until thick. Then continue mixing with a wooden spoon until it starts coming away from the sides.
  • Remove the pot from the heat and add the parmesan with the remaining butter, parsley and seasonings. Stir until the butter melts. Cover and set aside.
  • To serve, mound the polenta in individual bowls and top with a generous amount of the mushrooms.


  • 15-20 gm dried porcini mushrooms
  • olive oil
  • 3 heaped tbsp butter
  • 500 gm button (or a mixture of) mushrooms, thickly sliced
  • 2 large garlic cloves, crushed
  • sea salt & freshly ground pepper
  • ¼ cup red wine
  • juice of ½ lemon
  • 5 tbsp chopped fresh parsley
  • 250 gm Pronto polenta
  • ½ cup freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm