Ingredients for the sauce:
300g frozen mixed mushrooms (or fresh, if you can forage them)
30g dried porcini mushrooms,
a few garlic cloves
1 cup tomato passata
The dried porcini mushrooms need to be soaked for a an hour or so.
Sauté the garlic with the olive oil, add the frozen mushrooms, and after five minutes the porcini mushrooms and their soaking water. Add the tomato passata and simmer for 30 minutes. Stir often and add water if necessary. Add salt to taste.
Make the polenta according to packet instructions (instant polenta takes about 5 minutes, standard polenta about 45 minutes).
Serve the polenta hot with the mushroom sauce.
Photos and Recipes by Alessandra Zecchini ©