Northern Italian-inspired · polenta plate
Creamy Polenta with Mushrooms and Soppressa
Soft Parmesan polenta comes with garlicky mushrooms and thin slices of savory Italian soppressa.
Total time30 min
Hands-on25 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Bring the broth to a simmer and whisk in the polenta. Cook according to package directions until thick and smooth.
- 02
Stir butter and Parmesan into the polenta and season with black pepper.
- 03
Meanwhile brown the mushrooms in olive oil in a wide skillet for 7 to 9 minutes. Add garlic and parsley for the final minute.
- 04
Spoon polenta onto plates and arrange the mushrooms and sliced soppressa alongside.
Make it work
Useful swaps
- Use vegetable broth and omit soppressa for a vegetarian plate.
- Use another Italian dry salami if soppressa is unavailable.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
