Polenta With Porcini Sauce - cooking recipe

Ingredients

For the polenta
150 g instant polenta
75 g taleggio
For the sauce
10 g dried porcini mushrooms
2 tablespoons olive oil
325 g mixed fresh mushrooms, chopped
2 garlic cloves, chopped
3 large tomatoes, chopped
1/2 teaspoon dried oregano

Preparation

soak the dried mushrooms in 150ml boiling water for 10 minutes.
heat 1 litre of water in a pan, bring to boil and add polenta, constantly stirring until thick and creamy (about 5 mins).
remove rind from cheese, chop and add to polenta. Keep polenta warm.
Heat oil and fry fresh mushrooms for 4 mins, add garlic and fry for another minute.
chop porcini and add the mushrooms and liquor to the pan, add the tomatoes and herbs, seasoning if desired cook for 5 minutes.
put polenta in bowl and pour sauce over top.