(Polenta & mushrooms - Our recipe)

375 g (13 1/4 oz) cornmeal
1 kg (2 1/4 lb) fresh mushrooms
500 g (1,1 lb) chopped tomatoes
4 tablespoons extra virgin olive oil
100 ml (4 fl oz - 1/2 C) red wine
2 tablespoons dried chives
1 little young onion, chopped
1 teaspoon dried bay leaves
1 teaspoon dried marjoram
A bunch of fresh parsley, finely chopped
Salt
Fresh sausage (if you want)

Time:
preparation: 10 minutes
plus time for cleaning mushrooms
cooking time: 50 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 484 (kCal) 24 % GDA - 2027 (kJ)
Protein: 19.2 (g) 38 % GDA
Total fat: 11.7 (g) 16 % GDA
Total carbohydrate: 75.8 (g) 28 % GDA
Sugars: 7.8 (g) 8 % GDA

Polenta and mushrooms is one of the most traditional recipe in the north of Italy; we propose you a modern version without a great quantity of fat and quick to do. You can use a great variety of wild mushrooms but remember: purchase them from a reputable dealer! do not pick them unless you are accompanied by an expert mycologist or guide!
You could choose cultivated mushrooms too but the flavour isn't the same.
You can also use frozen mushrooms (600 g - 23 oz); you have to add them to the other ingredients without thawing them.
If you want you can add some pieces of fresh sausage to the ingredients. We calculated nutrition facts without the sausage.

Clean the mushrooms. Use a mushrooms brush or an old and soft toothbrush to brush off any earth; then wipe them with damp kitchen paper. Mushrooms shouldn't be washed before using but if they are very earthy, plunge them into a bowl of warm water quickly, drain and dry immediately. Quarter your mushrooms or slice them according to their size. Use a stainless steel knife for this operation: other material could discolor mushrooms. Preparation time is very long; you need about an hour.
Prepare the sauce. In a large saucepan put all the ingredients: the olive oil, chopped tomatoes, aromatic herbs, onion, wine and mushrooms (sausage in pieces, if you want). Season to taste with salt and cook over a gentle flame, half-covered. Do not add water! Mushrooms produce water; add it only if it's necessary in a second time. Cooking time is about 20-25 minutes.
Meanwhile you can prepare polenta. Bring a saucepan (preferably in copper) with 2 liters (4 pints - 8 C) of water to the boil, season with salt and sprinkle in the cornmeal, stirring briskly to prevent lumps from forming. Cook slowly, stirring continuously, for at least 40 minutes.
When the polenta is ready, spread it out over a large wooden board. You should cut it with a length of string, after letting it cool a minute or so. Arrange the slices on the dishes and lay mushrooms with their cooking juice on the top.
You can also use precooked cornmeal (or quick-cook polenta) for reducing cooking time.

What's the right wine?
Our suggestion is: Terre di Franciacorta Rosso (wine from Lombardy)