Polenta Ticinese ai Funghi Porcini (Italian-Swiss Stone-Ground Polenta with Mushroom Ragù) – Authentic Switzerland Recipe
From sun-drenched canton Ticino: steaming polenta crowned with a fragrant rosemary and forest mushroom ragout.
- Country of Origin
- 🇨🇭 Switzerland (Central Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Creamy coarse yellow cornmeal polenta, Porcini and cremini mushrooms, Crushed tomatoes, Fresh rosemary, Garlic
Ingredients for Polenta Ticinese ai Funghi Porcini (Italian-Swiss Stone-Ground Polenta with Mushroom Ragù) (4 Servings)
- 1.25 lbs (or 2.5 cups) creamy coarse yellow cornmeal polenta, prepped into bite-sized pieces
- 1.5 cups porcini and cremini mushrooms, washed and trimmed
- 1 cup crushed tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with fresh rosemary
- 1.5 tbsp traditional Switzerland seasoning (garlic, red wine splash, olive oil, parsley)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown creamy coarse yellow cornmeal polenta for 5 minutes.
- Add minced onion, garlic, fresh rosemary, and garlic, red wine splash, olive oil, parsley, stirring for 2 minutes until deeply aromatic.
- Add porcini and cremini mushrooms and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in crushed tomatoes right before serving warm.