Its history runs parallel to that of man and the evolution of its forms of power . For the polenta , designed in a generic sense , are undated, and the basic mode of their preparation remain essentially the same : the water cooking of cereals reduced polvere.Innanzi around the term " polenta " has no etymology .
Already known by the Greeks and Romans , preserves in its name its Latin origin, puls . The polenta was then made with spelled, a kind of rice from the grains hard , but it had the consistency of corn polenta
200 g porcini mushrooms
50 g of bacon in a single slice or cubes
4 sprigs of parsley
2 tablespoons extra virgin olive oil
1 clove of garlic
50 ml of dry white wine
Freshly ground black pepper
500 ml of water
125 g of corn flour for polenta
20 g Parmigiano Reggiano shavings
Clean the mushrooms by removing the earthy part of the stem with the rootlets , brush thoroughly with a stiff brush, and rinse briefly under running water. Slice .
Reduce the bacon into small cubes.
Wash 3-4 sprigs of parsley , select the leaves dry with kitchen paper and chop them on a cutting board with a mezzaluna .
Place in a pan two tablespoons of olive oil with a clove of garlic, peeled and crushed with the tines of a fork. Sauté over medium heat until it becomes evenly golden , then add the bacon . Sauté over high heat until it is toast . Remove the garlic and add the mushrooms . Let cook a few minutes over high heat , sprinkle with a finger of white wine, then cook over low heat for about 20 minutes.
At the end of cooking, add a teaspoon of chopped parsley, a generous handful of pepper and adjust salt if necessary .
Prepare the polenta . Boil a large pot with water , checking the exact proportion on the packaging of the type of flour used . Combine one teaspoon of salt, a tablespoon of extra virgin olive oil and pour in the flour, stirring constantly with a whisk to prevent lumps. Cook over medium heat , stirring for the time indicated for the type of meal chosen .
When the polenta is ready to divide it between two plates , flatten with a spoon and place in the center of each one serving of mushrooms.Sprinkle with Parmesan cheese , garnish with chopped parsley and serve immediately.