How to make
Soak the dried porcini mushrooms for 30 minutes in lukewarm water, then cut them into small pieces. Cut the onion into crescents.
Heat 1/2 cup of olive oil in a frying pan, add the onion, add the mushrooms and the minced meat mixed with a little water. You can use crumbled raw sausage. Stir, season with salt and a pinch of black pepper.
Cover the pot and stew, until the sauce remains in fat. Pour a liter of cold water into a pot. Add the corn and white flour. Add salt.
Put the pot on a low heat and start stirring, at first from time to time and when the polenta thickens, stir continuously.
Cook the polenta for about 40 minutes. Pour the finished polenta into plates and generously pour the sauce on top. Sprinkle with grated parmesan. A very, very tasty dish is obtained!
Enjoy! The polenta with minced meat, dried mushrooms and onions is ready.
Note: If you use fresh or frozen mushrooms, they should be no more than 5.3 oz (150 g).
