- 3 tablespoons olive oil
- 1/2 pound fresh porcini cleaned and sliced
- Salt and freshly ground black pepper, to taste
- 5 cups of water
- 1 cup quick-cooking polenta (use yellow or white)
In a large saute pan heat olive oil till just before smoking. Add the porcini and season with salt and pepper. Cook till tender and golden brown. Meanwhile bring the 5 cups of water to a boil in a 4-quart saucepan. Whisking constantly, add the polenta in a thin stream until all the polenta is incorporated. Stir with a wooden spoon until as thick and dense as cream of wheat. Portion polenta into 4 warmed serving bowls and top each with 1/4 of the sauteed porcinis.